Cheese Borek Recipe

I gotta say making these cheesy boreks is like a total adventure, mixing soft feta, melty Turkish white cheese, and buttery, crisp phyllo that always reminds me that homemade food is where it’s at.

I love making Cheese Borek since I mix crumbled feta with a bit of Turkish white cheese, beaten eggs and fresh parsley, all layered between tender phyllo sheets brushed with melted butter. It gives a good mix of protein and fats, adding a nutritional boost to my meal.

Ingredients

Ingredient Quantities

• 500 g phyllo dough sheets (thawed if frozen)
• 300 g crumbled feta cheese
• 100 g grated Turkish white cheese (like Kashar or even mozzarella if you like)
• 2 eggs, lightly beaten
• 1/2 cup finely chopped fresh parsley
• 1/2 cup unsalted butter, melted (or olive oil if you prefer)
• Salt and black pepper to taste

How to Make this

1. Preheat your oven to 375°F and lightly grease a baking tray.

2. In a large bowl, mix the crumbled feta, grated Turkish white cheese, beaten eggs, parsley, salt, and black pepper until well combined.

3. Lay out a sheet of phyllo dough on a clean work surface and cover the rest with a damp towel so they dont dry out.

4. Brush the entire phyllo sheet with melted butter (or olive oil if you prefer) and then lay a second sheet on top, brushing it with butter as well.

5. Place a generous line of the cheese mixture along one edge of the layered phyllo, leaving a small border on the sides.

6. Carefully roll the dough around the filling, tucking in the edges as you go to enclose the cheese completely.

7. Repeat the process with the remaining phyllo sheets and filling, arranging each roll seam side down on your prepared tray.

8. Once all rolls are on the tray, brush the tops again lightly with the remaining melted butter for extra crispiness.

9. Bake in the oven for 20-25 minutes or until they are golden and crispy.

10. Let the boreks cool a few minutes before serving. Enjoy your yummy Cheese Borek!

Equipment Needed

1. Oven that’s been preheated to 375°F
2. A baking tray you’ll grease lightly
3. A large mixing bowl for the cheese filling
4. A clean work surface for laying out the phyllo sheets
5. A damp kitchen towel to keep extra phyllo from drying out
6. A pastry brush for spreading the melted butter
7. A fork or whisk to beat the eggs prior to mixing in the cheeses

FAQ

• Q: Can I use other cheeses instead of feta and Turkish white cheese?
  A: Yeah, you definitely can use other types of cheeses like mozzarella or even cheddar if you feel like mixing it up. Just keep in mind that the flavor might be a bit different.
• Q: Do I need to thaw the phyllo dough if it’s frozen?
  A: Absolutely, always let the phyllo dough thaw completely or its gonna tear up when you’re working with it.
• Q: Can I prepare Cheese Borek ahead and freeze it?
  A: Sure, you can freeze it either before or after baking. Just make sure to wrap it tightly so it doesn’t dry out.
• Q: What’s the best way to store leftovers?
  A: Keep leftovers in an airtight container in the fridge and it should be good for a couple of days. Reheat in the oven for that fresh out of the bakery taste.
• Q: Can I substitute butter with olive oil?
  A: Yeah, you can swap the melted butter with olive oil if ya want a healthier option or just prefer the taste.

Cheese Borek Recipe Substitutions and Variations

• If you don’t have phyllo dough, you can use puff pastry sheets, but just make sure to thaw them and roll them out thin so you get a similar texture to borek.
• Instead of crumbled feta, you could try using goat cheese or even ricotta salata if you are looking for a creamier and softer taste.
• If you can’t find Turkish white cheese like Kashar, you can use mozzarella as an option, though cheddar might work in a pinch for a sharper flavor.
• For unsalted butter, you can easily swap in olive oil or even melted coconut oil if you prefer a slightly different flavor profile in your borek.

Pro Tips

1. Make sure your phyllo sheets dont dry out – keep ’em covered with a damp towel until you’re ready to work.
2. Don’t skimp on the butter (or oil) – brushing every layer well really makes ‘em crispy and yummy.
3. When you roll the dough with the cheese filling, leave a little border and tuck in the edges tight so it doesnt spill out while baking.
4. Let your boreks cool off for a few minutes after they come out the oven – they settin up a bit makes eating them even better.

Here’s the recipe written more casually:

Start off by preheating your oven to 375°F and lightly greasing a baking tray. In a big bowl, mix 300 g crumbled feta, 100 g grated Turkish white cheese (or even mozzarella if thats what you have), 2 lightly beaten eggs, and 1/2 cup finely chopped fresh parsley. Add salt and pepper to taste and stir it all together.

Next, lay a sheet of phyllo dough on your work surface and cover the rest with a damp towel so they dont dry out. Brush the sheet with 1/2 cup melted butter (or olive oil if you prefer) and then place another sheet on top. Brush that one too. Now, line one edge of the layered phyllo with a generous amount of your cheese mixture, but leave a small border around the sides.

Carefully roll up the dough around the filling, tucking the edges in as best as you can to seal it all up. Continue this process with all your phyllo and filling, arranging each roll with the seam side down on your greased tray. Once all the rolls are on the tray, give them another light brush with the remaining melted butter—this helps get that extra crispy top.

Pop the tray in the oven for 20-25 minutes or until they turn golden and crispy. Let them cool for a few minutes before serving and enjoy your yummy Cheese Borek!

Give it a try, and happy baking!