Armenian Cheese Boreg Recipe

Indulge in the delectable flavors of the Middle East with this mouth-watering Armenian cheese boreg recipe! Made with crispy layers of buttery phyllo dough and filled with a savory blend of tangy cheese, this pastry is a deliciously satisfying treat for any occasion.

Course Holiday Recipes, Side Dish

Cuisine Armenian

Keyword Armenian Cheese Boreg Recipe

Prep Time 45

Cook Time 1

Resting Time 1

Servings

Calories 215kcal

Author Bon Appeteach

Ingredients

1 16 oz. Box Phyllo Dough Sheets should contain 2 rolls and it needs to defrost in the fridge 1-2 days in advance
3-4 sticks Butter melted

Cheese Filling

3 cups Shredded Cheese We love Brick cheese, but you can sub with either mozzarella, muenster, or Monterey Jack.
1 Egg
1 cup Flat Leaf Parsley minced

Egg Mixture

2 Eggs
1.5 cups Whole Milk

Instructions

Assembly (can be done 1 day ahead of time):

Begin by shredding the cheese and assemble the cheese filling by mixing the 3 cups shredded cheese, parsley, and the egg together. Set it aside.
Next, melt 2 sticks of the butter in a small pot on the stove or in the microwave.
Brush a light layer of butter on the bottoms and sides of a 9x13 inch pan.
Grab one roll of the defrosted (but cold) phyllo dough sheets. Carefully open the roll and lay them flat. Keep a damp towel on hand to keep the sheets covered while you work so they don't dry out and break.
Place one sheet of phyllo over the brushed butter in the bottom of the baking pan. Then lightly brush butter to completely coat the top of the phyllo you placed into the pan.
Cover that sheet of phyllo with another sheet. Continue to brush butter and place layers of phyllo over one another to create a layer in the bottom of the pan. You will use one whole roll (about 10 sheets or so) of phyllo for this first part.
Once the bottom layer of phyllo is in, add the cheese mixture across the top in a an even layer.
Unwrap the second roll of phyllo dough sheets and begin building a top layer (similar to the bottom layer) over the cheese mixture. Melt more butter as needed and add one sheet of phyllo, brushed with butter in layers until the entire roll is used (about 10 sheets or so).
When the layers are all created, cover the pan in plastic wrap and refrigerate for at least 2 hours or overnight.

Baking Instructions:

Preheat the oven to 350 F. and remove the cheese boreg from the fridge.
Use a sharp knife to cut squares into the boreg. You can make 15 medium size pieces or 18 smaller pieces. Cut through all three layers (top phyllo, cheese, and bottom phyllo layer) with the knife.
In a mixing bowl, combine the 2 eggs and 1.5 cups of milk and beat to combine.
Carefully pour the egg mixture over the top of the boreg. Let the egg mixture sink down into the layers where you pre-sliced and allow it to fully soak in. If the egg mixture is sitting on the top and not sinking in, go carefully back over your cuts to make sure it can get absorbed.
When the egg/milk mixture is absorbed, bake the boreg for about 60 minutes.
The Armenian cheese boreg is done when it is puffed up evenly, golden brown and crispy, and the cheese bubbles.
Remove from the oven and cool for about 5 minutes. Use a knife to cut over the previous cuts to make it easy for serving and enjoy!

Notes

Want to make my lower carb version? Check out my low carb Armenian boreg recipe too!

Nutrition