Cheese Borek Recipe - Allrecipes.com
Cheese Borek Recipe
  • READY IN hrs

Cheese Borek

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 48 stuffed triangles Change Servings
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  • PREP

    1 hr
  • COOK

    30 mins
  • READY IN

    1 hr 30 mins

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 More Reviews

Most Helpful Positive Review
Dec 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!

 
Most Helpful Critical Review
May 10, 2013

not a fan of the variation, call me a purist but it's better with feta. Also, way too much parsley. The version in the picture is like the caserole version, layered like a lasagna, two sheets filo, brush with butter, and it makes the layers a bit better if you put the melted butter and also a bit of egg beaten with milk. there are many ways to do borek such as triangles, layered, rolled up into a spiral like a cinamon roll almost, rolled like cigar (sigara borek). etc.

 

11 Ratings

Apr 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!

 
Apr 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.

 
Jan 25, 2004

I thought this recipe was great! I took it to my father's 60th birthday celebration and it was gone in no time. Thanks for the new recipe!

 
Dec 30, 2004

We tried this recipe for a Christmas Eve gathering. It was delicious. I followed the recipe exactly as stated. They are a bit of work and it takes practice to get the shape right, but it is worth it. There were no leftovers!

 
Jan 25, 2004

good for quick easy snack

 
Feb 22, 2011

After visiting the ancient city of Constantinople, known today as Istanbul, Turkey, I learned to make the original Feta Cheese Borek in a pan from my Turkish-American husband. I used fresh Feta Cheese, instead of the ones in this recipe for the authentic flavor of the Cheese Borek.

 

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Nutrition

  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 8.3 g
  • 3%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 212 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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