Cheese Borek
Cheese Borek
Borek has it’s roots from Sephardic Jews of Spain and Israeli cuisine. Jews were expelled from Spain during the Spanish Inquisition, migrating to North Africa, Balkan countries, and Turkey. The pastry starts with either puff pastry or phylo dough stuffed with a variety of fillings. This particular recipe is for a cheese borek, filled with Gouda, Emmantaler, and parsley.
Ingredients
- 2 sheets puff pastry
- 1 large egg beaten
- 1 bunch parsley finely chopped
- 3 garlic cloves finely minced
- 1/2 tsp crushed red pepper
- 6 oz gouda shredded
- 6 oz Emmentaler shredded
- 2 tbsp butter melted
Instructions
- Mix together the egg, parsley, garlic, crushed red pepper, and cheeses in a bowl.
- Brush the bottom of a baking sheet with butter. Lay out a sheet of puff pastry. Brush the top with butter.
- Spread the cheese mixture across the entire puff pastry sheet, leaving an inch open around the perimeter.
- Lay the other puff pastry sheet across the top. Crimp the edges to seal, then roll the edges up. Brush the top with the rest of the melted butter.
- Bake in a preheated 350 degree oven for 30 minutes.
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