Cheese Boreg Triangles
Crispy, golden phyllo triangles filled with two Armenian cheeses, onion, and parsley. A holiday staple that's easier to make than it looks, and freezes beautifully.
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Servings: 36 Triangles
Equipment
- Food processor
- Pastry brush
- baking sheet
Ingredients
- 1 box phyllo dough 2 packages, thawed in the fridge overnight, cut in half
- 2 sticks butter melted 1 stick at a time
- 30 oz cheese about 2 lbs total: half Syrian cheese, half Ackawi cheese, shredded
- ½ sweet onion finely diced
- ½ bunch parsley finely chopped
- ½ teaspoon black pepper
- Aleppo pepper to taste (optional)
- 3 large eggs divided
- Sea salt flakes for topping
Instructions
- Shred the cheese using a food processor and place in a large bowl.
- Add the diced onion, chopped parsley, black pepper, Aleppo pepper (if using), and 2 of the eggs to the cheese. Mix until fully combined.
- Lay one half-sheet of phyllo dough on your work surface and brush lightly with melted butter. Top with a second half-sheet and brush lightly with butter again.
- Place 1½ to 2 tablespoons of the cheese filling near the top of the phyllo strip.
- Fold into a triangle shape, continuing to fold flag-style down the length of the strip.
- Brush the final flap with butter and press to seal.
- Repeat with remaining phyllo and filling, arranging triangles on a baking sheet, spaced apart.
- Whisk the remaining egg with a splash of water and brush lightly over each triangle.
- Sprinkle very lightly with sea salt flakes.
- Bake at 375°F for 15–17 minutes, until golden and puffed.
Notes
- For smaller triangles, cut phyllo sheets into thirds and use about 1½ tablespoons of filling per triangle instead of 2 to 3.
- To freeze, arrange triangles flat on a tray until solid, then transfer to a freezer bag or container. Keeps for 2–3 months. Reheat from frozen (adding a few extra minutes) or thaw in the fridge first.
Nutrition
Calories: 155kcal