Classic Armenian Cheese Boregs
July 15, 2017
"I love cheese boregs, they are sooo delicious. My sister-in-law makes them all the time, except that she makes it in a 9 x 13 where she butters the top and bottom layer of phyllo. I can't find her recipe, but will need to contact her to post it here when I can."
- Serving Size: 1 (92.6 g)
- Calories 293.9
- Total Fat - 17.6 g
- Saturated Fat - 10.4 g
- Cholesterol - 58.7 mg
- Sodium - 575.3 mg
- Total Carbohydrate - 17 g
- Dietary Fiber - 0.6 g
- Sugars - 0.4 g
- Protein - 16.6 g
- Calcium - 469 mg
- Iron - 1.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
In a bowl, combine the Munster or Monterey Jack (or a combination of both), ricotta, and feta cheeses with the beaten egg, blending well. Set aside.
FOR THE FILLO DOUGH PREPARATION
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 cover it completely with a dry towel ready to cover the dough to keep it pliable while you fold the boregs. (I sometimes keep it in the plastic wrap they came with as much as possible to help them not dry out).
FOR FOLDING THE BOREGS
Cut the fillo dough in half, lengthwise. Use one half sheet for each boreg. Cover the other sheets first with plastic wrap, then the damp towel, while folding each boreg.
Fold each half sheet in half lengthwise. Brush surface with melted butter.
For each boreg, 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 boregs covered with plastic wrap.
NOTE: At this point, you can prepare the boregs 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 boregs from sticking together. Cover tightly with the lid, label, date, & freeze
FOR BAKING THE BOREGS
Melt about 1/2 stick of butter.
Preheat the oven to 350°F.
Brush the top of each boreg with melted butter.
Bake for 15-20 minutes, or until golden brown.
Makes 30 boreg appetizers.
*NOTE: What do you do with leftover fillo dough? Return it to it’s original wrapper, seal it tightly, and store it in the refrigerator for up to 2 weeks.*
*Another Note: Leftover cheese filling can be spread on bread then heated under the broiler. There’s raw egg in the mixture, so cook before eating!*
Tips & Variations
No special items needed.