forkue
Cheese Borek

Turkish · Snack · Medium

Cheese Borek

Total
1 hr 10 min
Prep
40 min
Serves
12
Calories
280
Jump to recipe

Buttery phyllo triangles shatter around a warm Gouda-and-Emmentaler filling flecked with parsley, garlic and red pepper.

Thin sheets create the crisp shell of Cheese Borek, while a spoonful of egg-bound cheese melts inside each triangle. This version uses Gouda and Emmentaler for a nutty filling with a gentle stretch.

Thaw the phyllo completely before unrolling it and keep the stack covered as you work. A light brushing of butter is enough; soaked sheets become difficult to fold and can bake up greasy.

CheesyCrispyHerbyBakingPartyNut-free

Method

  1. Heat the oven to 350°F (175°C) and line two sheet pans with parchment. Mix the egg, parsley, garlic, red pepper flakes, Gouda and Emmentaler cheese in a bowl.

  2. Lay one sheet of phyllo dough on the counter and brush thinly with melted butter. Cut lengthwise into four strips, keeping the unused sheets covered with a barely damp towel.

  3. Place a rounded teaspoon of filling at one end of each strip. Fold a corner over it to make a triangle, then continue folding the triangle up the strip, enclosing the filling.

  4. Repeat with all the phyllo and filling to make 48 triangles. Arrange on the pans, brush with any remaining butter and bake for , switching pans halfway, until golden and the egg filling is set. Serve four per portion.

Forkue tips

  • For vegetarian borek, choose cheeses labeled suitable for vegetarians; Gouda and Emmentaler may otherwise contain animal rennet.

Storing and reheating

Refrigerate for up to 3 days or freeze unbaked triangles for 1 month. Re-crisp baked borek at 350°F (175°C); bake frozen ones directly, adding time until golden and hot.

Kitchen gear

Sheet pansTop picks on AmazonPastry brushTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

280Calories
10gProtein
14gCarbs
21gFat

Cheese Borek: FAQ

Can I use puff pastry?

It makes a different, thicker pastry. Use phyllo for the many fragile layers and small folded triangles described here.

Why does the cheese leak out?

Overfilled triangles or torn seams allow melted cheese to escape. Keep the filling small and fold each strip snugly around it.

How do I store and reheat Cheese Borek?

Refrigerate for up to 3 days or freeze unbaked triangles for 1 month. Re-crisp baked borek at 350°F (175°C); bake frozen ones directly, adding time until golden and hot.

How long does Cheese Borek take?

About 1 hr 10 min in total: 40 min prep and 30 min cooking.

What do I need to make Cheese Borek?

The key ingredients are egg, parsley, garlic, red pepper flakes, gouda cheese and emmentaler cheese, plus pantry basics.

Any tips for Cheese Borek?

For vegetarian borek, choose cheeses labeled suitable for vegetarians; Gouda and Emmentaler may otherwise contain animal rennet.

Cook this next

More eggsMore cheeseMore phyllo pastry