Cheese Borek
Shattering phyllo around molten double cheese — borek warm from the oven never survives.
- Total
- 25 min
- Serves
- 4
Borek is the Mediterranean's flakiest habit: phyllo wrapped around a molten double-cheese filling of gouda and emmentaler brightened with parsley, garlic and red pepper, brushed with butter and baked to a shattering gold. Serve them warm while the cheese still stretches — they disappear by the sheet.
Ingredients
- 1 beaten Egg
- 1 bunch Parsley
- 2 cloves minced Garlic
- 3/4 teaspoon Red Pepper
- 6 oz Gouda Cheese
- 6 oz Emmentaler Cheese
- 12 Phyllo Dough
- 1 1/2 cups Unsalted Butter
Instructions
- In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.
- 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
Nutrition (per serving)
- Calories
- 550
- Protein
- 15 g
- Fat
- 40 g
- Carbs
- 40 g
Adapted from allrecipes.com. Rewritten and re-photographed by MealIdeas.
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