BOEREGS (FLAKY ARMENIAN PUFF PASTRY) AS MADE BY BLAKE BESHARIAN RECIPE BY TASTY
Boeregs are a classic part of Armenian mezze. They can be filled with a range of cheeses, meats, and sweet fillings. The fillings used here are fairly traditional and extra-delicious since they're filled with savory cheese. They make a great appetizer or light lunch.
Provided by Rie McClenny
Categories Appetizers
Yield 48 boeregs
Number Of Ingredients 18
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!
Nutrition Facts : Calories 110 calories, Carbohydrate 6 grams, Fat 7 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams
GREEK FETA CHEESE TRIANGLES RECIPE (TIROPITAKIA)
A delicious traditional Greek Tiropitakia recipe, the perfect little treat for any time of the day! For this Greek feta cheese triangles recipe the feta cheese is crumbled and mixed with two different kind of cheese and then wrapped with phyllo pastry, forming a triangle, brushed with melted butter or olive oil and baked until golden and crispy, to perfection.. Simply delicious!
Provided by Eli K. Giannopoulos
Categories Appetizer
Time 35m
Number Of Ingredients 10
Steps:
- For the beginners at working with phyllo, check the handling tips before starting.
- To prepare the tiropitakia, start by preparing the filling. Crush the feta cheese into a large bowl and add the grated cheese, the egg, a splash of milk, the yoghurt and season with freshly ground pepper. Mix well with a spoon to combine the ingredients. (At this point you can add some chopped fresh herbs if you like; some fresh dill or mint will surely lift the flavour).
- Preheat the oven at 180C and start preparing the tiropitakia.
- Spread one sheet of the phyllo dough on the kitchen counter and with a cooking brush drizzle with some melted butter or olive oil. Spread one more sheet on top and drizzle with some more butter.
- Cut the sheets into three or four lanes (depending on if you like the tiropitakia to be small or larger). At the end of each lane add one tablespoon of the filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest phyllo sheets and filling.
- Oil the bottom of a large baking tray, place the tiropitakia and brush them with some melted butter on top. Bake in preheated oven at 180C for 25-30 minutes, until golden and crispy.
- Serve this delicious Greek feta cheese triangles as a great starter with some Greek salad aside.
Nutrition Facts : ServingSize 1 piece, Calories 93kcal, Sugar 0.6g, Sodium 226.4mg, Fat 5.7g, SaturatedFat 3g, UnsaturatedFat 2.3g, TransFat 0g, Carbohydrate 5.8g, Fiber 0.2g, Protein 4.5g, Cholesterol 4.5g
CHEESE BOEREG
The rich-tasting filling of this appetizer is made with mozzarella and ricotta cheese, then baked between buttery layered dough.-Jean L. Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the egg, egg white, ricotta and parsley. Stir in mozzarella cheese; set aside. , Unroll phyllo dough; cut the stack of sheets in half widthwise. Place one sheet of phyllo dough in a greased 13x9-in. baking pan; brush with butter. Repeat nine times (keep remaining dough covered with plastic wrap to avoid drying out)., Spread cheese mixture evenly over top. Layer with remaining dough, brushing butter on every other sheet. , Bake at 350° for 25-30 minutes or until golden brown. Cut into triangles or squares.
Nutrition Facts : Calories 150 calories, Fat 10g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 218mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
CHEESE BOEREG / FETA PHYLLO TRIANGLES
Flaky cheese boereg can be made with any combination of cheeses. This popular Armenian mezze can be made in advance and frozen.
Provided by Sylvia Hagopian / ArmenianDish.com
Categories Appetizer
Time 1h
Yield 36 triangles
Number Of Ingredients 13
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.
Nutrition Facts :
CHEESE FILLED TRIANGLES
The only tricky part of this recipe is working with phyllo, and once you get the hang of it, it's fun. Sometimes you get a bad batch of phyllo that rips and tears easily, so I always buy an extra just in case. I have frozen these before baking. Just add a few minutes to cooking time when you cook them in a frozen state. I have also doubled this recipe for large parties.
Provided by Kathleen
Categories Appetizers and Snacks Pastries
Time 1h
Yield 36
Number Of Ingredients 9
Steps:
- Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
- Preheat oven to 400 degrees F (200 degrees C).
- Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
- Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 7.6 g, Cholesterol 26.6 mg, Fat 9.1 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 5 g, Sodium 239.3 mg, Sugar 0.6 g
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