AlgerianSide dish
Cheese Borek
This Cheese Borek recipe makes crisp, flaky pastries filled with a savory mix of cheeses and herbs. Each triangle of phyllo dough is brushed with butter and folded around a blend of Gouda and Emmentaler, brightened with parsley, garlic, and a touch of red pepper. They bake up golden and are best served warm, straight from the oven, when the phyllo is at its flakiest.
23 minServes 4
Method
4 steps · 23 min total
- 01
Prepare the filling
In a medium bowl, whisk together the egg, chopped parsley, minced garlic, and crushed red pepper. Stir in the shredded Gouda and Emmentaler cheeses until everything is well combined. - 02
Fold the triangles
Melt the butter. Take one sheet of phyllo dough and lay it flat on a clean surface. Brush it evenly with about 1 tablespoon of the melted butter.
Cut the buttered phyllo sheet lengthwise into 4 strips. Place a rounded teaspoon of the cheese-egg mixture at one end of each strip. To form a triangle, fold one corner of the strip over the filling, aligning the edges. Continue folding the strip in triangular folds along its length until you have a small, neat stuffed triangle. Repeat this process with all remaining phyllo sheets and filling.
