Algerian cheese börek — crisp little filo triangles stuffed with gouda, emmental, parsley and garlic, baked golden. An irresistible savoury bite served warm.
- 1 beaten Egg
- 1 bunch Parsley
- 2 cloves minced Garlic
- 3/4 teaspoon Red Pepper
- 6 oz Gouda Cheese
- 6 oz Emmentaler Cheese
- 12 Phyllo Dough
- 1 1/2 cups Unsalted Butter
Video
Preparation
- In a medium bowl, whisk together the egg, parsley, garlic and crushed red pepper, then mix in the gouda and emmental.
- Working one sheet at a time, lay the phyllo on a flat surface and brush with about 1 tablespoon of butter, then cut lengthwise into 4 strips. Place a rounded teaspoon of the cheese mixture at one end of each strip, fold the corner over to form a triangle, and continue folding down the strip into a small stuffed triangle. Repeat with the remaining phyllo.
- Preheat the oven to 350°F (175°C) and lightly butter a large baking sheet.
- Arrange the triangles in a single layer on the sheet and bake for 30 minutes, or until lightly browned. Serve warm.
