Depending on the region, boreg can be served as an appetizer, or dessert, filled with cheese or filled with meat. It really just depends on the Asian/Middle Eastern region the recipe comes from.
Today’s recipe is traditional Armenian boreg (aka Bereg, Borek, etc.) A delicious cheesy pastry appetizer! My great aunt has been, and still continues at 94, making these bites for family events, and thankfully she sent me her recipe a couple years ago.
It’s super easy to make but super HARD to eat. That’s the challenge with puff pastry – it breaks easily.
What you will need:
So you’re going to want to make the delicious spread first. Leave the phyllo in the fridge and covered until you’re ready to use it.
In a bowl, mix together the two cheeses. Add in the egg and mix. Set aside for now.
Bring out the phyllo dough and separate it into two halves (don’t cut it, just take the dough and evenly separate the sheets). Cover both with a damp (but not wet) towel. Keep it covered at all times or it WILL dry out.
On a cookie sheet, lay down one sheet of phyllo. Lightly brush it with butter. Add another sheet and again, brush it with butter. Continue to do this until you’ve gone through one half of your phyllo dough.
Once you have, then you can spread the cheese mixture evenly across the buttered phyllo dough. Then start again, put one sheet on top of the cheese mix, butter and repeat until you have no more phyllo.
Cut off the excess dough and then cut into squares. You’re going to want to do this before you put it in the oven otherwise it will just crumble.
Bake at 350° until brown.
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