Armenian Cheese Rolls Food

CHEESE BORAGS (ARMENIA)

Steps:

• Mix the three cheeses with the egg. Set aside.
• Cover the phyllo dough with a piece of plastic wrap, then put a damp towel over the plastic wrap. This helps prevent drying.
• Take one sheet of Phyllo and fold it in half. Brush the folded sheet with melted butter.
• Put a spoonful of the filling onto the lower right corner of the sheet.
• Now fold the sheet over the filling, from corner to corner, as if you were folding a flag. You should have a triangle. Fold again, and one more time. Trim off any excess dough.
• Repeat until you have used all the filling.
• Brush the top of each borag with melted butter, then bake at 350 degrees for 15 to 20 minutes, or until the borags turn a golden brown color. Serve hot.

ARMENIAN CHEESE BOEREG

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.

EASY CHEESE BOREK (ARMENIAN CHEESE TURNOVERS)

Steps:

• Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.

ARMENIAN CHEESE ROLLS

Steps:

• Blend cream cheese and feta cheese together until smooth. If needed, add a bit of water from feta to make mixture creamier.
• Chop cilantro finely and add to mixture.
• Use as a spread or roll into chapati (flat bread, or use whole wheat tortillas) with slices of green pepper and pitted black olives.

CHEESE ROLLS

Steps:

• Butter thin slices of white bread, cut off crusts.
• Spread with grated tasty cheese and sprinkle with a little pepper.
• Roll up as for asparagus rolls.
• Bake in oven until crisp.

AUTHENTIC ARMENIAN CHEESE BOUREKS WITH A TWIST

Steps:

• Combine flour, baking powder and salt in large blowl, add water and oil. knead together until soft and springs back to the touch. Form into 14 individual balls, pat into round circles. Cover and let this sit while you mix the filling to rest --
• Filling: combine the eggs with the softened cream cheese with the blue cheese, the feta cheese and the ricotta cheese. You can add some parsley for flavor if you wish.
• to make the boureg, flatten out each circle into a 3-4 inch flat circle, place 1 tablespoon of the filling on 1/2 of the circle, fold the circle in half and seal the edges so that its a 1/2 circle, twist a bit to form a crescent shape (moon) -- keep the bouregs about 2 inches apart on a greased cookie sheet, let rest again for about 15 minutes while the oven is warming up.
• Turn oven on at 350 degrees, brush the beaten egg whites on the bouregs to make them flaky as they bake -- place the tray in the oven for about 20 minutes or until golden brown.
• Bouregs are delicious when served with a tray of fruit and a cup of tea -- enjoy!
• Tip: If you want to do these in a hurry, you can use bisquick buttery flaky crescent rolls in the refrigerated aisle - just roll each crescent into a ball, smooth out into a 3 to 4 inch circle and use the same filling -- Our favorite fruit to serve with these is sliced sugared strawberries and red grapes.