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| Grandma Lou's Cheese Boereg |
"A savory conventional Armenian cheese pastry made with phyllo dough."
Ingredients :
- four (eight ounce) packages farmer cheese
- 1 pound shredded Muenster cheese
- 3 eggs, crushed
- 2 tablespoons chopped Italian parsley
- 1 teaspoon kosher salt
- 1 (16 ounce) package deal phyllo dough
- 1/4 cup butter, melted
Instructions :
| Prep : 30M | Cook : 48M | Ready in : 50M |
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- Preheat oven to 350 levels F (one hundred seventy five tiers C).
- Combine farmer cheese, Muenster cheese, eggs, and parsley in a bowl. Add salt; mix well.
- Arrange phyllo dough lengthwise on a flat paintings surface; reduce into 3 strips. Brush some butter gently over 1 strip of phyllo. Cover ultimate strips to preserve them from drying out.
- Spoon 1 teaspoon of the farmer cheese aggregate on the edge closest to you; fold over 2 sheets of phyllo to make a triangle. Fold once more to form every other triangle; preserve folding to the cease of the strip. Brush top with butter. Repeat with last phyllo strips, butter, and cheese aggregate. Transfer triangles to baking sheets.
- Bake in the preheated oven till golden brown, approximately 20 minutes.
Notes :
- Farmer cheese is with ease available at the East Coast but can be hard to discover within the Midwest. Whole-milk ricotta is a fine alternative, but if you need to be authentic, you may continually make farmer cheese. It's notably smooth to make.
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