Recipe byThe ZestyPlate Kitchen
Algerian cheese börek: crisp filo triangles stuffed with gouda, emmental, parsley and garlic, baked golden. A savoury bite best served warm.
Cheese borek are crisp filo triangles with a molten centre of gouda and emmental, lifted by parsley and garlic. They bake up golden and flaky, and they hold their own warm or at room temperature, which makes them a reliable thing to set out at a party or as part of a meze spread.
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Prep 30 min
Cook 30 min
Total 60 min
Medium
Scale:
- 1 beaten Egg
- 1 bunch Parsley
- 2 cloves minced Garlic
- 3/4 teaspoon Red Pepper
- 6 oz Gouda Cheese
- 6 oz Emmentaler Cheese
- 12 Phyllo Dough
- 1 1/2 cups Unsalted Butter
Preparation
- In a medium bowl, whisk together the egg, parsley, garlic and crushed red pepper, then stir in the gouda and emmental.
- Working one sheet at a time, lay the phyllo on a flat surface, brush with about 1 tablespoon of butter and cut lengthwise into 4 strips. Place a rounded teaspoon of the cheese mixture at one end of each strip, fold the corner over into a triangle and keep folding down the strip to make a small stuffed parcel. Repeat with the rest of the phyllo.
- Heat the oven to 350°F (175°C) and lightly butter a large baking sheet.
- Lay the triangles in a single layer on the sheet and bake for 30 minutes, or until lightly browned. Serve warm.
Tips from the ZestyPlate Kitchen
- Brush each filo strip well with butter, since that is what turns the triangles properly crisp.
- Keep the filo under a damp cloth while you work so it doesn't dry out and crack.
- Resist overfilling them, or the cheese will seep out as they bake.
- Press each fold down firmly so the parcels stay shut in the oven.
Frequently Asked Questions
Yes. Feta, mozzarella or a feta and ricotta mix are all traditional. Just keep the filling from getting too wet.
You can. Freeze the shaped triangles raw, then bake them straight from frozen with a few extra minutes.
Yes. They are lovely deep-fried until golden, though baking is lighter and less messy.
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