Hi Everyone,Tomorrow will be the last of my Middle Eastern Armenian Recipes week, then I will resume to the regular blogging. Enjoy the last 2 recipes of today and tomorrow.
A phyllo dough turnover filled with cheese and parsley and baked to a golden brown. Similar to the Greek Spanakopita, but a bit more cheesy and lighter in texture. They can be served hot or at room temperature Like many Mediterranean and Middle Eastern recipes, the phyllo dough co-stars with the feta cheese to make this a spectacular snack. The packaged phyllo dough available today makes recipes like this a cinch, compared to the exhausting and time consuming drudgery of rolling out sheets and sheets of tissue paper-thin phyllo dough.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Makes 2 dozen ● ½ pound, or more, butter melted, or better yet Clarified Butter. ● Purchase 1 box phyllo dough at your supermarket (Athens or Apollo brands are the best). You will need the whole box. FILLING: ● 1½ lbs. Jack cheese, or ricotta, or Armenian or Greek (Feta) cheese. Mix or take your choice. Feta is the most authentic. I like to mix feta and jack cheese ½ and ½. ● 1 cup chopped Armenian or Italian parsley, Flat leafed. ● 2 eggs [beaten well] ● ½ teaspoon salt ● ½ teaspoon white pepper ● Mix the above ingredients for the filling DIRECTIONS: 1. Preheat oven to 400°F 2. Cut your phyllo dough sheets into 4 inch wide strips and the length of the longest dimension of the sheet of phyllo. 3. Brush a strip with butter and place another strip on top of that strip. Butter that strip and add another until you have stacked 4 buttered strips. 4. Place a tablespoon(s) of filling on the end of the strip and fold over the end into a triangle. Now as you would fold a flag, fold the filling and strip into a successions of triangular folds until you reach the end. Brush butter on both sides and place on a baking sheet. Do this until all the phyllo or the filling is used up. Should come out pretty close to even and approximately two dozen triangular turn-overs..**SEE COOK'S NOTES** 5. Bake the cheese boreg triangles in a 400°F oven for approximately 20-25 minutes until they are golden brown. 6. As soon as they are cool enough to handle, serve as an appetizer or a side dish **COOK'S NOTES** 1. If you only need a dozen, you can now put a tray full in the freezer and freeze. When frozen, you can store them in your freezer in plastic zip-lock® bags and bake them, without thawing, at a later date.
Love the recipes. I’ve recently become vegan so I’ve adapted my mom’s recipes to fit my dietary restrictions. Paklava is the easiest; you just substitute butter with canola oil and make sure the phyllo pastry contains no dairy (and it’s healthier!). Also, I like to use pistachios as the filling—just my personal preference.
I really hope tomorrow is lamujen լահմաջուն
It will be 🙂
Amazing, I was just being informed about some Boreg dish in a discussion today. Wow, what a coincidence.
nice recipes… i hope try some day …. reading your page 🙂
YUM!!!!!!!!!! Thanks for the follow, can’t wait to read more of your blog!!
Thank you for dropping by. I am honored and humbled that you have! Alesia
Thanks for following my blog site. I follow you too. looking forward to read your next posts.
I am kitchen challenged, but will be trying this very soon. How it comes out as good as it sounds