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Cheese Borek
Algerian·non-vegetarian·medium

Cheese Borek

This golden, flaky Algerian pastry is a celebration of rich, melty cheese tucked into delicate phyllo layers, each bite offering a satisfying contrast of crisp edges and tender, airy folds. The Gouda and Emmentaler lend a deep, savory depth, while a whisper of garlic and parsley brightens the richness, all balanced by a subtle heat from red pepper flakes. A final dusting of sesame seeds adds a nutty crunch that elevates every mouthful, making these triangular pockets irresistibly moreish. Simple to assemble yet impressive on the plate, cheese borek is the kind of dish that turns a casual gathering into a moment worth savoring.

55 min(prep 30 + cook 25)
4 servings
320 kcal
4.5

Ingredients

Nutrition

320 kcalper serving
Protein12g19%
Carbs28g45%
Fat19g31%
Fiber1g2%
Sugar2g3%

Directions

  1. 1

    In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.

  2. 2

    One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough.

  3. 3

    Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.

  4. 4

    Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm

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