Cheese Borek
An Algerian snack. Ready in about 51 minutes. Difficulty: medium.
- 21 minPrep (about)
- 30 minCook (about)
- 51 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
- 1 egg
- 1 bunch parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
- 2 cloves garlic
- ¾ tsp red bell pepper
- 6 oz gouda cheese
- 6 oz emmentaler cheese
- 12 phyllo dough
- 1 ½ cups unsalted butter
How to make it
Steps in our own plain words.
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Whisk egg, parsley, garlic and crushed red pepper in a medium bowl.
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Mix in Gouda and Emmentaler.
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One sheet at a time.
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Place phyllo dough on flat surface and brush with around 1 tablespoon butter.
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Cut lengthwise into 4 strips.
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Place a rounded teaspoon of the egg mix at one end of each strip.
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Fold corner of strip over your filling, forming a triangular fold.
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Continue folding your length of your strip in triangular folds to form a little stuffed triangle.
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Repeat with remaining phyllo dough.
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Turn the oven on to 350°F.
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Lightly butter a large sheet pan.
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Arrange stuffed phyllo triangles in single layer on the prepared sheet pan.
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Bake in the heat the oven 30 minutes, until lightly browned.
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Serve warm.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.