Recipe - Armenian Boreg

There are several variations on the cheeses in this recipe.   Probably feta would have been more authentic.  But it was a last minute decision so I just used one recipe when picking out the ingredients so this is what I used.  It took a long time, but was worth it.  So, so, so worth it.

Armenian Boreg

Filling:

8 oz cream cheese
1/2 pound grated munster
4 oz ricotta
2 eggs beaten
1 cup chopped flat leaf parsley

Dough:

1/2 stick butter, melted
filo dough

Directions:

1. Mix cheeses, egg and parsley together.
2. Now the "fun" part.  Take your filo dough and put it on a cookie sheet, draping a damp towel over it.
3. Going a sheet at a time, brush it with butter.





4. Lay a tablespoon or two of the filling in the middle of one end of the dough.

5. Fold the dough down over the dough and then up over it.



6. Brush with more butter.  Yumm.  Butter.
7. Fold the corner down and keep going like a flag.



8. Yummy bundle of goodness.  Brush with more butter.

9. Bake at 375 for 25 minutes.



10. Yummm!

References

• http://www.northjersey.com/food-and-dining-news/making-armenian-boreg-with-edna-tungrian-1.497990
• http://www.thegutsygourmet.net/chesber.html
• http://kelli-abrahamian.blogspot.com/2013/03/a-delicious-tradition-packaged-in.html