Michael Aram's Cheese Boeregs
A unique boereg method due to its flaky, buttery exterior and fluffy, cheesy interior. Producer's cheese or Ricotta cheese 2 Tbsp. flat-leaf Italian parsley (chopped) 1 tsp.
- 1 package Phyllo dough
- 1 lb. Muenster cheese (grated)
- 1/2 lb. Farmer's cheese or Ricotta cheese
- 2 Tbsp. flat-leaf Italian parsley (chopped)
- 1 tsp. Kosher salt
- 3 large eggs (beaten)
- dash baking powder (A dash is less than 1/8 tsp.)
- 2 sticks unsalted butter (melted - for brushing on dough)
- In a large mixing bowl, mix together the cheeses, parsley, salt, eggs, and baking powder until well-combined.
- Take the dough out of the refrigerator about 15 minutes before using. Unwrap the dough. Note: once fillo dough is exposed to air, it dries out very quickly, becomes brittle and is impossible to use. Be sure to have plastic wrap and a lightly dampened kitchen towel ready to cover the dough to keep it pliable while you fold the boeregs.
- Fold each sheet in half (or in thirds, depending on size of the sheet) lengthwise. Brush dough surface generously with melted butter.
- For each boereg, place a spoonful of filling at the end of the folded dough that’s closest to you. Begin folding, as though you were folding a flag - on the diagonal from corner to corner, creating a triangular shape. If there is extra dough at the top, just trim it off or tuck it under.
- Continue to do this until you run out of filling - or - dough.
- Keep the folded boeregs covered with plastic wrap. NOTE: At this point, you can prepare the boeregs for freezing by placing them in a plastic container large enough to hold the amount you are preparing, making sure you use plastic wrap or waxed paper between each stacked layer to prevent the boeregs from sticking together. Cover tightly with the lid, label, date, & freeze.
- Preheat oven to 375 degrees F.
- Place boeregs on an ungreased or parchment-lined baking sheet. Brush the tops with melted butter. Bake for 15-20 minutes, or until golden brown.
Kosher salt 3 large eggs (beaten) dash baking powder (A dash is less than 1/8 tsp.) 2 sticks unsalted butter (melted - for brushing on dough) Method In a large mixing bowl, mix together the cheeses, parsley, salt, eggs, and baking powder until well-combined. Take the dough out of the refrigerator about 15 minutes before using.
Note: once fillo dough is exposed to air, it dries out very quickly, becomes brittle and is impossible to use. Be sure to have plastic wrap and a lightly dampened kitchen towel ready to cover the dough to keep it pliable while you fold the boeregs.
Fold each sheet in half (or in thirds, depending on size of the sheet) lengthwise. Brush dough surface generously with melted butter.
For each boereg, place a spoonful of filling at the end of the folded dough that’s closest to you. Begin folding, as though you were folding a flag - on the diagonal from corner to corner, creating a triangular shape. If there is extra dough at the top, just trim it off or tuck it under.
Continue to do this until you run out of filling - or - dough. Keep the folded boeregs covered with plastic wrap. NOTE: At this point, you can prepare the boeregs for freezing by placing them in a plastic container large enough to hold the amount you are preparing, making sure you use plastic wrap or waxed paper between each stacked layer to prevent the boeregs from sticking together.
Cover tightly with the lid, label, date, & freeze. Place boeregs on an ungreased or parchment-lined baking sheet.
Bake for 15-20 minutes, or until golden brown.
