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Cheese Borek

Cheese Borek

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Karen C

The usual filling is feta cheese; this version calls for smoked Gouda and Emmenthal. If you have never worked with phyllo before, know that it is very fragile and must be kept covered or it will dry out very quickly. This is labor-intensive, but worth it. I like to divide the filling ahead of time into 48 equal little portions to ensure that all the borek are uniform in size. This may be made a day before they are baked, and stored covered in the refrigerator.

Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.
  2. One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.
  4. Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm.
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Reviews

Joan B.
14
12/14/2009

Where I live (Slovenia, and all over in the Balkans) this is called burek. It's usually rolled or can be baked in a round pan like a pie. This recipe is a different take on the burek I know (which can be with cheese, meat, potato, spinach). This is a great meal, especially if you have plain drinking yogurt with it. Yum!

wsf
14
4/28/2008

I found these to be an excellent blend of cheeses, and the timings were spot on. I used them as appetisers with a variety of dips, although I can imagine it would be great as part of a light lunch as well!

Mrs.FudgeMaker
10
4/14/2009

Amazing, although I'd prefer it with the Feta/Spinach blend. Many Armenians also eat it with plain Spinach, Ground Beef, and in my family:Cream Cheese. It's excellent, although when using the Cream Cheese, you have to add some flour to it to make it more firm, or else the cream cheese becomes too liquidy while baking.