Cheese Borek - cooking recipe
Ingredients
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1 egg, lightly beaten
1 bunch fresh parsley, minced
2 cloves garlic, minced
3/4 teaspoon crushed red pepper
6 ounces smoked Gouda cheese, shredded
6 ounces Emmentaler cheese, finely shredded
12 sheets phyllo dough
1 1/2 cups unsalted butter, melted
Preparation
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In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.
One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.
Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm.
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