"Boreks are a staple in every Armenian household. They show up at dinner every week and at every holiday and family gathering. The filling for classic Armenian cheese boreks is usually a mixture of feta cheese and chopped parsley. My mom always added mozzarella, too, and because of that, I had to incorporate it into my own recipe."
Best Cheese Boreks
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A Note from Feedfeed
Photo by Eva Kolenko
What an honor it is to receive one of our Feedfeed community members' cookbooks and hold it in our hands! Nicole, also known as @kalejunkie, has created a beautiful and vibrant book featuring "75 easy, craveworthy recipes for healthy, intuitive eating" packed with comfort food classics, family favorites, and healthier upgrades. These "Best Cheese Boreks" are THE perfect dish for holiday entertaining. Think crispy, savory cheese pastries sprinkled with everything bagel seasoning for a punch of flavor and are inspired by Nicole's Armenian background. You can purchase a copy of Love to Eat by Nicole Keshishian Modic here.
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- Recipe Card
Prep time 45mins
Cook time 40mins
Serves or Makes: 18 -24 boreks
Recipe Card
ingredients
- 1 (14- to 16-ounce) package puff pastry
- 1 1/4 cups crumbled feta cheese
- 3/4 cups shredded mozzarella cheese
- 2 tablespoons chopped parsley, (optional)
- 1 tablespoon everything bagel seasoning, (optional)
- 1/2 teaspoon crushed red pepper flakes, (optional)
- Flour for sprinkling on work surface
- 1 egg, beaten, for an egg wash
Method
Step 1
Defrost the puff pastry in the refrigerator for 2 to 3 hours before using.
Step 2
In a medium bowl, mix together the feta and mozzarella cheeses, parsley, Everything seasoning, and red pepper flakes.
Step 3
Preheat oven to 400F degrees. Line two baking sheets with parchment paper and set aside.
Step 4
Generously sprinkle flour on your work surface, then gently unroll or unfold the puff pastry. Cut the pastry into four equal squares, then use a rolling pin to roll out each square, so that each square is almost double in size. Then cut four squares (about 4 by 5 inches in size) from each square, so you have a total of sixteen squares. Note that depending on which puff pastry you are using, you might be able to get more squares, or you might get fewer. It just depends.
Step 5
Place about 1 heaping tablespoon of the cheese mixture into the center of each square. Fold the squares into either triangles or rectangle shapes-that's up to you. Press the edges together with your fingers and then use a fork to seal them well.
Step 6
Line up the boreks on the prepared baking sheets. Brush the boreks with the egg wash. Bake each tray for 18 to 20 minutes, until they are puffy and golden brown. These are best enjoyed warm right out of the oven. If you have leftovers, store them in an airtight container in the refrigerator and reheat in the oven when ready to enjoy. They won't be as puffy as they were straight out of the oven, but they will still be absolutely delicious.