Best Cheese Börek Recipes

CHEESE BOREK

Steps:

• In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.
• 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.
• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.
• 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.

BOREK WITH CHEESE & SPINACH

Steps:

• Defrost spinach and squeeze all liquid out.
• Put cheeses, onion, eggs, cumin, nutmeg, and pepper in the food processor. Pulse till well mixed.
• Add spinach and pulse a few times.
• Cut puff pastry into 5x5 squares for a large breakfast or meal-size serving. For appetizer or snack, cut puff pastry into.
• 2 1/2x5 inch strips.
• Fill each square with approximately 2 tbsp filling in the middle. Fold pastry over to create a triangle. Pinch sides very well with your fingers, so that filling won't escape. For the smaller strips, use 1-2 tsp filling on bottom half of strip and fold strip over to make a square. Seal well.
• Brush each one with milk and sprinkle sesame.
• seeds over.
• Bake approximately 20 minutes on ungreased cookie sheet, or until browned & puffed up.
• Cool 5 minutes before serving.

CHEESE BöREK

Steps:

• Preheat the oven to 425 degrees F. Butter a 9-inch square baking dish with 1 teaspoon of the melted butter. Lay a yufka sheet into the baking dish, tucking it into the corners with the edges hanging over the sides. (Don't worry if it's not perfect-yufka is very forgiving.) Whisk eggs and egg yolks in a mixing bowl; then whisk in milk, yogurt, salt, and remaining melted butter. Pour ¼ cup of this custard over the prepared yufka. Repeat with a second layer of yufka and custard. Note: Yufka will dry out if it's not used right away. Cover with a clean towel if you're going to finish the dish later.
• Break up the mozzarella into bite-size pieces. Reserve ½ cup custard. Distribute ⅓ of the mozzarella over the bottom of the yufka. Fold edges of one of the yufka sheets into the middle, creating a new layer. Add half of the custard and mozzarella, then lay on another sheet of yufka dough. Add the remaining custard and mozzarella, then fold over the edges of the current yufka, followed by the edges of the very first one. Press down with your hand to soak the yufka. Whisk flour into reserved custard and pour over the börek. Using a small knife, score the pastry into squares, like a tic-tac-toe board. Sprinkle with nigella seeds and let rest, 15-20 minutes.
• Place börek in the oven and increase heat to 350 degrees F. Bake until börek is set, golden brown, and puffed on top, 50 minutes. Cool 15 minutes.
• When cool, cut into 3" x 3" squares. Place a box grater over a bowl and grate the cut sides of a tomato on the largest holes. Discard the skin. Add pepper, olive oil, and 1 teaspoon salt. Stir and set aside. Heat a skillet over low heat. Place the börek slices, cheese side down, into the heated skillet and lightly brown the cheese, 1 minute. Flip and brown the other side, 1 more minute. Serve with tomato purée on the side.