Armenian Cheese Boreg.. Borek..Bereg!

The distinctive Armenian Cheese Boreg goes by several names, depending on where the recipe originates from. Whether you call it, bereg, borek or boreg, it’s hard to resist this amazing phyllo delight. It’s nice and crispy on the outside, with a cheesy centre.

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Boreg made, cut and oven-ready.

It’s so easy to make that my late-aunt made and served this at nearly all family functions even up into her 90’s.

Now of course, you can make your own phyllo pastry, but if you’re anything like me.. It’s way above my baking skills, so I use store bought phyllo dough which cuts down on time.

Make sure the unused phyllo dough is covered at all times with a cloth that’s slightly damp. Too wet and it will make the dough stick together. Covering the dough will allow it to retain its moisture and not dry out which will make them tear easily. 

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Finished boreg!

Move fast. Place the dough onto the cookie sheet and quickly brush with butter before moving onto the next one. 

Cut pre-oven. The boreg will be very crispy when taken out of the oven, which means it will be difficult to cut without breaking the top layer of dough into 5000 little pieces. Best to cut it before you put it in the oven.

Enjoy this delicious dish!

Yield: 16

Armenian Cheese Boreg.. Borek..Bereg!

Armenian Cheese Boreg.. Borek..Bereg!

The distinctive Armenian cheese boreg is nice and crispy on the outside, with a cheesy centre. it's hard to resist this amazing phyllo delight.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 package phyllo dough - thawed
  • 1/2 cup (100g) butter - melted
  • 1lb Munster or Brick cheese - grated
  • 1 cup (250g) cottage cheese
  • 2 eggs

Instructions

  1. In a mixing bowl, combine the grated cheese, cottage cheese and two eggs. Set the bowl aside.
  2. Place the phyllo dough on the counter and cover with a lightly damp cloth.
  3. Set one sheet of phyllo dough onto a cookie sheet and brush lightly with butter.
  4. Place another sheet of phyllo over top the first one and brush again with butter.
  5. Continue to layer with phyllo and butter until you have used HALF the sheets.
  6. Spread the cheese mixture evenly over top the phyllo layers.
  7. Continue to layer with phyllo and butter until you run out of dough.
  8. Cut off any excess phyllo around the sides.
  9. Brush the top with a little extra butter.
  10. Bake at 350°F / 175°C until the top has browned nicely. Approx 30 minutes.


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