
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.
Ingredients
- Egg1 beaten
- Parsley1 bunch
- Garlic2 cloves minced
- Red Pepper3/4 teaspoon
- Gouda Cheese6 oz
- Emmentaler Cheese6 oz
- Phyllo Dough12
- Unsalted Butter1 1/2 cups
Nutrition
Directions
- 1
In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.
- 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
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.
- 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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