BOEREGS (FLAKY ARMENIAN PUFF PASTRY) AS MADE BY BLAKE BESHARIAN RECIPE BY TASTY
Boeregs are a classic part of Armenian mezze. They can be filled with a range of cheeses, meats, and sweet fillings. The fillings used here are fairly traditional and extra-delicious since they're filled with savory cheese. They make a great appetizer or light lunch.
Provided by Rie McClenny
Categories Appetizers
Yield 48 boeregs
Number Of Ingredients 18
Steps:
- Make the herbed feta filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the nutmeg and cumin and stir to combine, then remove the pan from the heat and let the mixture cool completely.
- In a food processor, combine the spinach, parsley, rodopa cheese, egg, and the cooled onion mixture and pulse until broken down into a chunky paste. Transfer the filling to a bowl and set aside. Wipe out the food processor.
- Make the melted Kashkaval filling: Add the parsley, chives, egg, and Kashkaval cheese to the clean food processor and pulse until the mixture breaks down into a chunky paste. Transfer to a bowl and set aside.
- Preheat the oven to 375°F (190°C). Line 2 baking sheets, or as many as you have, with parchment paper.
- Assemble the boeregs: Unroll the filo dough and cut crosswise into 3½-inch (9 cm) wide strips. Cover the filo dough with a damp towel while you fill the boeregs.
- Lay a strip of dough lengthwise on a cutting board. Holding the top of the dough with your left index finger, brush a thin layer of melted butter over the length of the dough. Scoop ½ tablespoon of filling at the top center of the strip, about ½ inch (1 ¼ cm) from the top. Fold the top left corner of the dough over the filling to make a triangle. Brush more melted butter on the top of the triangle, then continue folding and brushing until you reach the end of the dough strip, trimming any excess dough that doesn't fold all the way over. Transfer to a prepared baking sheet and cover with a kitchen towel. Repeat with the remaining dough strips and filling to make about 24 boereg with each filling. Reserve any leftover dough for another use.
- In a small bowl, beat the egg yolks with the water.
- Brush the egg wash over the boeregs, then sprinkle with the sesame seeds.
- Bake the boeregs for 10-12 minutes, until golden, flaky, and crisp. Serve warm.
- Enjoy!
Nutrition Facts : Calories 110 calories, Carbohydrate 6 grams, Fat 7 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams
NAZOOK OR CHOREG (ARMENIAN SWEET PASTRY)
Over coffee with my Armenian/Chaldean/Lebanese/Iraqi/ "brothers" this is perfect. Rich and not overly sweet. Note: Mahleb is a spice made from ground cherry pits. Sev gundeegs are tiny black seeds that have a faint anise flavor. Both are available in grocery stores that sell Middle Eastern or Greek foods. T.J.
Provided by davinandkennard
Categories Breads
Time 2h25m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the flour, salt and mahleb.
- In a medium saucepan, heat milk until hot. Add butter,
- shortening and sugar, and stir until sugar is dissolved.
- Remove from heat and set aside.
- Dissolve yeast in 1/2 cup warm water. Add a bit of
- sugar to activate the yeast. The mixture should become foamy.
- Make a well in the center of the flour. Add the eggs and the
- milk mixture to the flour.
- Pour in the activated yeast. Stir to blend well.
- Turn out dough on a lightly floured surface and knead until
- the dough is smooth and elastic. The dough should be slightly
- sticky, not dry.
- Place the dough in a large greased bowl. Pat top of dough with
- a bit of oil to prevent sticking to aluminum foil. Cover the
- bowl with foil and then a dish towel. Let rise in a warm place
- for 2 hours.
- Break off a small amount of dough and shape into pretzels or braids.
- Put rolls on a baking sheet and allow to rise for 30 minutes. Brush
- with egg wash and sprinkle with sesame seeds and/or nigella (black
- seeds, see note).
- Bake in a 350-degree oven for 20 minutes or until golden brown.
Nutrition Facts : Calories 369.6, Fat 11.7, SaturatedFat 5.5, Cholesterol 64.4, Sodium 371.9, Carbohydrate 56.9, Fiber 2.5, Sugar 12.7, Protein 9.5
NAZOOK (ARMENIAN PASTRY)
I took this recipe from Hilda (someone in the net!) and posted it here because I couldn't find on Recipezaar an accurate recipe for this delicious Armenian pastry! Loads of fat and calories in them but absolutely worth it! (Preparation times includes 5 hours to refrigerate the dough).
Provided by Sartreana
Categories Breads
Time 2h35m
Yield 48 pastries, 24 serving(s)
Number Of Ingredients 17
Steps:
- Dough: Add yeast to the sour cream and mix inches Set aside for 10 minutes. Combine flour, salt and butter and mix with your hands until crumbly. Add egg, vegetable oil, lemon juice and sour cream and mix well. Knead the dough, over a floured surface, for 5 minutes, or until no longer sticky. Add more flour if necessary. Form into a ball, mark with an "+", symbolizing a cross. Cover with plastic wrap. Refrigerate 5 hours, or overnight.
- Filling: Mix melted butter and flour until combined. Add sugar, walnuts, vanilla and cardamom. Stir until the mixture is smooth.
- Preheat oven to 350°F.
- Assembly: Melt 3 tablespoons of butter and set aside. Remove dough from refrigerator; divide into 8 equal portions. Roll each dough ball into a 10 x 6" rectangle. Brush with melted butter. Spread 1/8th of the filling over each rectangle, leaving 1/2" border. Cover with a piece of parchment paper. Roll over it lightly with a rolling pin, so that the filling adheres to the dough. Fold the edges in 1/2" over the filling. Roll into a cylinder. Gently flatten with the palms of your hands.
- Cut each roll into 6 pieces and arrange on 2 greased cookie sheets. Brush liberally with the egg glaze. Bake for 35 minutes, or until golden brown. Enjoy with a hot cup of tea!
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