My Family Food Tradition

Karen_Cheese Boregs Blog_32916Since Easter was just this past Sunday I decided to share an Armenian recipe with you. For every Armenian Holiday my family and I enjoy Cheese Boregs as an appetizer. They are primarily made of Phyllo dough and various cheeses (see recipe below) it is a little time consuming to make because many of us make a hundred at a time and freeze them so they are “at the ready” if company should come over at the last minute.

Many families have food traditions and this is one of ours. We look forward to the platter coming out of the oven with the cheese popping through the phyllo dough. Yummy. Folding them in triangles takes time…but they are appealing on the platter and delicious! (FYI…I use the Muenster cheese)

Enjoy!

Yield 30 Cheese Boregs

• 8 ounces Monterey Jack cheese or 8 ounces Muenster cheese, shredded
• 15 ounces ricotta cheese
• 4 ounces feta cheese, crumbled
• 1 egg, slightly beaten
• 1 lb phyllo dough, thawed
• 1⁄4 cup melted butterKaren_Cheese Boregs Blog_32916DIRECTIONS
1. Mix the three cheeses with the egg. Set aside.
2. Cover the phyllo dough with a piece of plastic wrap, then put a damp towel over the plastic wrap. This helps prevent drying.
3. Take one sheet of Phyllo and fold it in half. Brush the folded sheet with melted butter.
4. Put a spoonful of the filling onto the lower right corner of the sheet.
5. Now fold the sheet over the filling, from corner to corner, as if you were folding a flag. You should have a triangle. Fold again, and one more time. Trim off any excess dough.
6. Repeat until you have used all the filling.
7. Brush the top of each boreg with melted butter, then bake at 350 degrees for 15 to 20 minutes, or until the boregs turn a golden brown color. Serve hot.

About Karen Blake

Karen Blake is the host for The Karen & Ralphie Morning Show weekdays from 6 to 10 a.m. on The Q (WQRC 99.9 FM), Cape Cod’s Fresh Mix.

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