Cheese Boerag Food

MICHAEL ARAM'S CHEESE BOEREGS

Steps:

• In a large mixing bowl, mix together the cheeses, parsley, salt, eggs, and baking powder until well-combined.
• Take the dough out of the refrigerator about 15 minutes before using. Unwrap the dough. Note: once fillo dough is exposed to air, it dries out very quickly, becomes brittle and is impossible to use. Be sure to have plastic wrap and a lightly dampened kitchen towel ready to cover the dough to keep it pliable while you fold the boeregs.
• Fold each sheet in half (or in thirds, depending on size of the sheet) lengthwise. Brush dough surface generously with melted butter.
• For each boereg, place a spoonful of filling at the end of the folded dough that's closest to you. Begin folding, as though you were folding a flag - on the diagonal from corner to corner, creating a triangular shape. If there is extra dough at the top, just trim it off or tuck it under.
• Continue to do this until you run out of filling - or - dough.
• Keep the folded boeregs covered with plastic wrap. NOTE: At this point, you can prepare the boeregs for freezing by placing them in a plastic container large enough to hold the amount you are preparing, making sure you use plastic wrap or waxed paper between each stacked layer to prevent the boeregs from sticking together. Cover tightly with the lid, label, date, & freeze.
• Preheat oven to 375 degrees F.
• Place boeregs on an ungreased or parchment-lined baking sheet. Brush the tops with melted butter. Bake for 15-20 minutes, or until golden brown.

BORAGS

Steps:

• Take the dough out of the refrigerator about 15 minutes before using. Once fillo dough is exposed to air, it dries out very quickly, becomes brittle, and is impossible to use. Be sure to have plastic wrap and a damp towel ready to cover the dough to keep it pliable while you fold the borags.
• If using large fillo sheets, cut the fillo dough in half, lengthwise. Use one half sheet for each borag. Cover the other sheets first with plastic wrap, then the damp towel, while folding each borag.
• Fold each half sheet in half lengthwise. Brush surface with melted butter.
• For each borag, place a spoonful of filling at the end of the folded dough that's closest to you. Begin folding, as though you were folding a flag - on the diagonal from corner to corner, creating a triangular shape. If there is extra dough at the top, just trim it off or tuck it under.
• Continue to do this until you run out of filling - or dough.
• Keep the folded borags covered with plastic wrap to prevent them from drying out.
• Melt about ½ stick (or more) of unsalted butter.
• Preheat the oven to 350°F.
• Brush the top of each borag with melted butter.
• Bake for 15-20 minutes, or until golden brown.
• Return leftover fillo it to its original wrapper, seal it tightly, and store it in the refrigerator for up to 2 weeks.
• Leftover cheese filling can be spread on bread then heated under the broiler. There's raw egg in the mixture, so cook before eating!
• Use the same cheese filling as above.
• Instead of using regular fillo dough sheets, use prepared mini-fillo cups (sold in packages of 15). They can be found in the freezer section of most grocery stores.
• Fill each cup almost to the top with the filling. The amount of cheese filling given in this recipe will fill about 3 boxes of the mini-fillo cups - or - about 45.
• Bake in a preheated 350°F oven for 10 - 12 minutes.

EASY CHEESE BOARD

Steps:

• Arrange the fig leaves on a round platter. Place the grapes in the middle and the Brie, Cheddar and goat cheese around the grapes. Sprinkle thyme leaves and place a sprig of time on top of the goat cheese and drizzle with olive oil. Add the blue cheese to the cheese arrangement and artfully arrange the apricots, figs and crackers among the cheeses.

CHEESE BOEREG / FETA PHYLLO TRIANGLES

Steps:

• Combine filling ingredients, set aside
• Preheat oven to 375 degrees and lightly oil a pan
• Remove defrosted phyllo dough from box, spread open and cover with damp towel
• Melt butter and mix with oil
• Remove one sheet of phyllo and brush all over with butter/oil mix
• Cut the phyllo sheet down the middle vertically and fold each 1/2 sheet in half, so you have two long strips of dough
• Place a heaping tablespoon of cheese mix at the bottom right corner of the dough strip
• Fold the left side over the cheese to form a triangle point. Fold up and over again, as though you're folding a flag.
• Keep folding until you have a triangle - brush tops with butter/oil and sprinkle with nigella seeds (if using)
• Place in prepared pan and bake until golden brown.

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.

CHEESE BOERAG

Steps:

• Take 1/2 of dough, brush both sides with melted butter (handle with care as sheets tear easily). Layer in cookie sheet.
• Mix 1 egg, cheese and parsley and pour onto dough (spread evenly).
• Take rest of dough, brush both sides with melted butter and layer on top.
• Seal edges with butter; cut into squares.
• Mix 2 eggs and 1 cup milk; pour over all.
• Bake in 325° to 350° oven for 30 minutes or until golden. Serve warm.

BOEREGS (FLAKY ARMENIAN PUFF PASTRY) AS MADE BY BLAKE BESHARIAN RECIPE BY TASTY

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!