Cheese Boereg Recipes

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MICHAEL ARAM'S CHEESE BOEREGS



Michael Aram's Cheese Boeregs image

A unique boereg recipe due to its flaky, buttery exterior and fluffy, cheesy interior.

Provided by Robyn Kalajian

Categories     Appetizer

Time 1h20m

Number Of Ingredients 8

1 package Phyllo dough
1 lb. Muenster cheese (grated)
1/2 lb. Farmer's cheese or Ricotta cheese
2 Tbsp. flat-leaf Italian parsley (chopped)
1 tsp. Kosher salt
3 large eggs (beaten)
dash baking powder (A dash is less than 1/8 tsp.)
2 sticks unsalted butter (melted - for brushing on dough)

Steps:

  • In a large mixing bowl, mix together the cheeses, parsley, salt, eggs, and baking powder until well-combined.
  • Take the dough out of the refrigerator about 15 minutes before using. Unwrap the dough. Note: once fillo dough is exposed to air, it dries out very quickly, becomes brittle and is impossible to use. Be sure to have plastic wrap and a lightly dampened kitchen towel ready to cover the dough to keep it pliable while you fold the boeregs.
  • Fold each sheet in half (or in thirds, depending on size of the sheet) lengthwise. Brush dough surface generously with melted butter.
  • For each boereg, place a spoonful of filling at the end of the folded dough that's closest to you. Begin folding, as though you were folding a flag - on the diagonal from corner to corner, creating a triangular shape. If there is extra dough at the top, just trim it off or tuck it under.
  • Continue to do this until you run out of filling - or - dough.
  • Keep the folded boeregs covered with plastic wrap. NOTE: At this point, you can prepare the boeregs for freezing by placing them in a plastic container large enough to hold the amount you are preparing, making sure you use plastic wrap or waxed paper between each stacked layer to prevent the boeregs from sticking together. Cover tightly with the lid, label, date, & freeze.
  • Preheat oven to 375 degrees F.
  • Place boeregs on an ungreased or parchment-lined baking sheet. Brush the tops with melted butter. Bake for 15-20 minutes, or until golden brown.

BORAGS



Borags image

Once you learn the technique, you can fold-in almost anything you want. We've included a spinach-and-cheese filling recipe below. Or you can skip the cheese and try meat with onions, another popular choice.

Provided by Robyn

Time 1h20m

Number Of Ingredients 13

8 oz. Monterey Jack cheese, shredded (Muenster cheese can also be used)
1 15-oz. container ricotta cheese
4 oz. feta cheese, crumbled
1 egg (slightly beaten)
1 1lb. pkg fillo (phyllo) dough (thawed)
1/2 stick unsalted butter (melted)
1 10 oz. pkg. frozen chopped spinach (thawed and thoroughly drained)
2 eggs (beaten)
1/2 lb. cottage cheese (drained)
1/4 lb. feta cheese (crumbled)
1/2 cup flat-leaf Italian parsley (chopped)
1/2 cup scallions (chopped)
3 Tbsp. fresh dill (chopped)

Steps:

  • Take the dough out of the refrigerator about 15 minutes before using. Once fillo dough is exposed to air, it dries out very quickly, becomes brittle, and is impossible to use. Be sure to have plastic wrap and a damp towel ready to cover the dough to keep it pliable while you fold the borags.
  • If using large fillo sheets, cut the fillo dough in half, lengthwise. Use one half sheet for each borag. Cover the other sheets first with plastic wrap, then the damp towel, while folding each borag.
  • Fold each half sheet in half lengthwise. Brush surface with melted butter.
  • For each borag, place a spoonful of filling at the end of the folded dough that's closest to you. Begin folding, as though you were folding a flag - on the diagonal from corner to corner, creating a triangular shape. If there is extra dough at the top, just trim it off or tuck it under.
  • Continue to do this until you run out of filling - or dough.
  • Keep the folded borags covered with plastic wrap to prevent them from drying out.
  • Melt about ½ stick (or more) of unsalted butter.
  • Preheat the oven to 350°F.
  • Brush the top of each borag with melted butter.
  • Bake for 15-20 minutes, or until golden brown.
  • Return leftover fillo it to its original wrapper, seal it tightly, and store it in the refrigerator for up to 2 weeks.
  • Leftover cheese filling can be spread on bread then heated under the broiler. There's raw egg in the mixture, so cook before eating!
  • Use the same cheese filling as above.
  • Instead of using regular fillo dough sheets, use prepared mini-fillo cups (sold in packages of 15). They can be found in the freezer section of most grocery stores.
  • Fill each cup almost to the top with the filling. The amount of cheese filling given in this recipe will fill about 3 boxes of the mini-fillo cups - or - about 45.
  • Bake in a preheated 350°F oven for 10 - 12 minutes.

ARMENIAN CHEESE BOEREG



Armenian Cheese Boereg image

A very old family recipe. This is how my grandmother made it. All measurements are approximate; my grandmother never measured anything. You can substitute any combination of cheeses. This recipe is for appetizer sized portions. If you want it for a side dish, don't cut the fillo in half. Practice folding boereg, using a piece of paper or a napkin.

Provided by manushag

Categories     < 60 Mins

Time 50m

Yield 48 pieces, 48 serving(s)

Number Of Ingredients 6

16 ounces phyllo dough, thin
1 cup large curd cottage cheese
1 cup muenster cheese, grated
2 tablespoons parsley, chopped
1 egg
4 ounces butter, melted

Steps:

  • Mix cheeses together with 1 beaten egg and parsley.
  • Melt butter in a small frying pan.
  • Bring fillo dough to room temperature. Unroll dough on wax paper, cut in half for appetizer size boereg. stack and cover with saran wrap and a damp towel.
  • Take one sheet of filo, with short side facing you. Brush entire sheet with melted butter. Place half a teaspoon of cheese a little to the right of center, toward the bottom of the sheet. Fold right side over cheese, and left side over top, in thirds.
  • Brush with butter, and fold up the bottom over the cheese ball, then fold over diagonally. Continue to fold diagonally, left and right, until you reach the top and you will have a triangular shaped boereg, around 3 inches across bottom.
  • Spray sheet pan with PAM and butter tops of boereg before baking.
  • Preheat over to around 300-325 and bake for about 20 minutes, until very light brown.

BOEREGS (FLAKY ARMENIAN PUFF PASTRY) AS MADE BY BLAKE BESHARIAN RECIPE BY TASTY



Boeregs (Flaky Armenian Puff Pastry) As Made By Blake Besharian Recipe by Tasty image

Boeregs are a classic part of Armenian mezze. They can be filled with a range of cheeses, meats, and sweet fillings. The fillings used here are fairly traditional and extra-delicious since they're filled with savory cheese. They make a great appetizer or light lunch.

Provided by Rie McClenny

Categories     Appetizers

Yield 48 boeregs

Number Of Ingredients 18

1 tablespoon olive oil
½ medium white onion, chopped
1 clove garlic, chopped
¼ teaspoon nutmeg, freshly grated
¼ teaspoon ground cumin
10 oz frozen spinach, thawed and drained well
⅓ cup fresh flat-leaf parsley, chopped
¾ cup rodopa cheese, (sheep's milk feta)
1 large egg
½ cup fresh flat-leaf parsley
2 tablespoons fresh chives
1 large egg
½ lb kashkaval cheese, grated
1 lb frozen filo dough, thawed in the refrigerator overnight
8 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon water
1 cup white sesame seeds

Steps:

  • Make the herbed feta filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the nutmeg and cumin and stir to combine, then remove the pan from the heat and let the mixture cool completely.
  • In a food processor, combine the spinach, parsley, rodopa cheese, egg, and the cooled onion mixture and pulse until broken down into a chunky paste. Transfer the filling to a bowl and set aside. Wipe out the food processor.
  • Make the melted Kashkaval filling: Add the parsley, chives, egg, and Kashkaval cheese to the clean food processor and pulse until the mixture breaks down into a chunky paste. Transfer to a bowl and set aside.
  • Preheat the oven to 375°F (190°C). Line 2 baking sheets, or as many as you have, with parchment paper.
  • Assemble the boeregs: Unroll the filo dough and cut crosswise into 3½-inch (9 cm) wide strips. Cover the filo dough with a damp towel while you fill the boeregs.
  • Lay a strip of dough lengthwise on a cutting board. Holding the top of the dough with your left index finger, brush a thin layer of melted butter over the length of the dough. Scoop ½ tablespoon of filling at the top center of the strip, about ½ inch (1 ¼ cm) from the top. Fold the top left corner of the dough over the filling to make a triangle. Brush more melted butter on the top of the triangle, then continue folding and brushing until you reach the end of the dough strip, trimming any excess dough that doesn't fold all the way over. Transfer to a prepared baking sheet and cover with a kitchen towel. Repeat with the remaining dough strips and filling to make about 24 boereg with each filling. Reserve any leftover dough for another use.
  • In a small bowl, beat the egg yolks with the water.
  • Brush the egg wash over the boeregs, then sprinkle with the sesame seeds.
  • Bake the boeregs for 10-12 minutes, until golden, flaky, and crisp. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 110 calories, Carbohydrate 6 grams, Fat 7 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams

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