How to Make Boureg

Last Updated: June 18, 2021 References Tested

When it comes to special occasions and holidays, the menu can be rather redundant. Nothing accompanies quality time with people you love like a delicious traditional recipe. Besides making a great appetizer, boureg, or borek, is a wonderfully versatile dish. Borek, though it refers to a larger group of pastries, the dish can be dated back to the later middle ages. Having been adopted as a traditional dish by many cultures, this crispy, middle-eastern delicacy will certainly prove its worthiness on the table of hors d'oeuvres.

Ingredients

1 pk fresh phyllo dough
½ cup of shredded mozzarella cheese
½ cup of shredded ricotta cheese
1 egg
1 stick of unsalted butter

Steps

1
Acquire the ingredients and materials needed to make boureg.
2
Place the phyllo dough on a large sheet of saran on a large, flat surface. The sheets of dough should not be touching the counter or table top.

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3
Cover the stacked dough with another sufficiently large sheet of saran, followed by the damp towel to keep the phyllo dough from losing moisture during the following steps.
4
Preheat oven to 380°F.
5
Whisk the egg thoroughly in the mixing bowl.
6
Add the shredded cheese into the bowl with the beaten egg, mixing until the egg is adequately and evenly distributed amongst the cheese.
7
Heat the stick of butter over low heat in the small saucepan until melted. Clarifying is optional but not necessary. Remove from heat to cool.
8
Fold a sheet of phyllo dough into roughly-four-inch squares as neatly as possible, using the melted butter as a binding agent.
9
Scoop a tablespoon of the cheese and egg mixture into the center of the square of dough.
10
Form a triangle by folding a corner of the square to its opposite corner. Butter should be used to seal the dough to itself. The fork can be used as a stamp to seal the edges further.
- Repeat this until ingredients are exhausted or the desired amount is reached.
11
Place the parchment paper on the baking sheet. Arrange the triangles approximately two inches apart on the parchment.
12
Brush one final layer of butter on top of each boureg and bake for approximately 30 minutes or until each appears golden brown.
13
Remove the tray from the oven and let it sit for ten minutes before enjoying.

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Things You'll Need

Pastry brush
Baking sheet
Small saucepan
Parchment paper
Damp kitchen towel or rag
Saran wrap
Large mixing bowl
Tablespoon
Fork

Warnings

Boureg does not hold together and leaks cheese upon baking. It is crucial to limit the cheese filling to one tablespoon. Over-stuffing each boureg is a very easy mistake to make.

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Bouregs become crowded on the pan. While baking, the layered phyllo dough will rise significantly. Keeping them no less than two inches apart on the tray ensures their separation.

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