Armenian Cheese Boreg Recipe (2024)

Indulge in the delectable flavors of the Middle East with this mouth-watering Armenian cheese boreg recipe! Made with crispy layers of buttery phyllo dough and filled with a savory blend of tangy cheese, this pastry is a deliciously satisfying treat for any occasion.

Whether you’re hosting a brunch, snack time, or dinner party, this Armenian cheese boreg is sure to be a crowd-pleaser. Most Armenian households are eating this for holidays and special occasions and you’d typically find this style of boreg at Armenian picnics and festivals.

There are several styles of boreg and I grew up eating a traditional version that was a handmade dough with a cheese mixture stuffed into the center and baked until golden brown and crispy (think almost like a puff pastry style hot pocket). While I love that version my grandmother made, it’s insanely time-consuming and hard to feed a group.

This version is perfect for a crowd, and while it does take prep and planning I do find it much easier to make. Whenever my non-Armenian friends and family have tried this they have loved it (crispy filo, butter, and cheese are always a winner).

Supplies Needed:

• 9X13 inch Baking Pan
• Parchment Paper
• Large Bowl
• Small Bowl
• Pastry Brush
• Whisk
• Knife and Cutting Board (or food processor)

Ingredients:

• Phyllo Dough (or filo dough)
• Flat-Leaf Parsley
• Shredded Cheese (I prefer brick cheese but this is hard to find outside of Chicago/ Wisconsin so I recommend other varieties like mozzarella cheese, monetary jack, or Muenster cheese.)
• Egg
• Whole Milk
• Butter

Expert Tips For Making Cheese Boreg:

Here are a few things to note before you get started in making your cheese boreg.

• Defrost the phyllo dough in the fridge for at least 1-2 days before using. You cannot use it frozen and it’s best when defrosted only in the fridge or can get dry, torn, or soggy
• Buy blocks of cheese so you can grate your own, this works best. Pre-packaged shredded cheese contains anticoagulants that prevent the cheese from melting well.
• Have a damp towel on hand when working with open packages of phyllo pastry so it doesn’t dry out when you’re working with it.
• If the phyllo tears while you’re working with it, do your best to lay it flat and cover it with butter. Don’t stress if this happens, but work carefully where you can!

How To Make Armenian Cheese Boreg:

Assembly Instructions:

1. Prepare the cheese and fresh herbs together first in a mixing bowl. Grate the cheese and fold in one egg and the chopped parsley until fully coated combine and set it aside.
2. Melt butter in a pot or microwave-safe dish.
3. Use a pastry brush and lightly coat the bottom and sides of the 9×13-inch pan with a thin layer of butter.
4. Remove the phyllo dough from the package and carefully open the sheets so they lay flat. Carefully pick up one sheet and place it over the melted butter you brushed on the pan. Keep the other sheets of phyllo dough covered with a damp towel when exposed to the air.
5. After adding the first sheet of phyllo dough, lightly coat the top entirely with another thin layer of butter and cover it with an additional sheet. Repeat this step until you have used one of the entire rolls of the phyllo sheets is used. If there is excess dough around the edges you can trim that with a paring knife.
6. Add the cheese filling across the top of all of the layers of phyllo dough and spread it evenly across the prepared baking sheet.
7. Melt more butter if needed and begin a top section of the phyllo layers to fully cover the filling ingredients. Each layer of phyllo should be brushed with butter the same way the bottom layer was created.
8. Once all the layers are done, cover the pan in plastic wrap and place it into the fridge so the butter will harden and the layers of phyllo become “glued” together. You can do this for a few hours or overnight.

Baking Instructions:

1. Preheat the oven to 350 F. and remove the boreg tray from the fridge.
2. Use a sharp knife to create your cuts before baking. If using a 9×13 inch pan, you can make 18 squares total (3 rows by 6 rows). This is best when serving a crowd!
3. While the boreg is resting, in a large mixing bowl beat the remaining two eggs and milk together in a bowl.
4. Carefully pour the egg mixture over the sliced top layer of phyllo and let it run down into the cracks where it has been cut. You want all of the egg mixture to absorb into the layers before baking.
5. Bake the boreg for 1 hour or until the top is golden and has evenly puffed up (sometimes the center takes slightly longer to rise).
6. Remove from the oven and rest for 5 minutes. Use a knife to go back through the previous cuts you made (this makes it easier to serve) and then enjoy!

What To Serve Armenian Cheese Boreg With:

Here are some of the other Armenian or Middle Eastern inspired recipes that I love pairing this dish with.

• Easy Bulgar Pilaf
• Armenian Lahmajoun Recipe
• Broiled Beef Shish Kebab

Armenian Cheese Boreg Recipe

Indulge in the delectable flavors of the Middle East with this mouth-watering Armenian cheese boreg recipe! Made with crispy layers of buttery phyllo dough and filled with a savory blend of tangy cheese, this pastry is a deliciously satisfying treat for any occasion.

5 from 2 votes

Print Pin Rate

Course: Holiday Recipes, Side Dish

Cuisine: Armenian

Keyword: Armenian Cheese Boreg Recipe

Prep Time: 45 minutes minutes

Cook Time: 1 hour hour

Resting Time: 1 day day

Servings: 18

Calories: 215kcal

See Also

50 Traditional South Indian Food Recipes - Anto's Kitchen

Author: Bon Appeteach

Ingredients

• 1 16 oz. Box Phyllo Dough Sheets should contain 2 rolls and it needs to defrost in the fridge 1-2 days in advance
• 3-4 sticks Butter melted

Cheese Filling

• 3 cups Shredded Cheese We love Brick cheese, but you can sub with either mozzarella, muenster, or Monterey Jack.
• 1 Egg
• 1 cup Flat Leaf Parsley minced

Egg Mixture

• 2 Eggs
• 1.5 cups Whole Milk

Instructions

Assembly (can be done 1 day ahead of time):

• Begin by shredding the cheese and assemble the cheese filling by mixing the 3 cups shredded cheese, parsley, and the egg together. Set it aside.

• Next, melt 2 sticks of the butter in a small pot on the stove or in the microwave.

• Brush a light layer of butter on the bottoms and sides of a 9×13 inch pan.

• Grab one roll of the defrosted (but cold) phyllo dough sheets. Carefully open the roll and lay them flat. Keep a damp towel on hand to keep the sheets covered while you work so they don't dry out and break.

• Place one sheet of phyllo over the brushed butter in the bottom of the baking pan. Then lightly brush butter to completely coat the top of the phyllo you placed into the pan.

• Cover that sheet of phyllo with another sheet. Continue to brush butter and place layers of phyllo over one another to create a layer in the bottom of the pan. You will use one whole roll (about 10 sheets or so) of phyllo for this first part.

• Once the bottom layer of phyllo is in, add the cheese mixture across the top in a an even layer.

• Unwrap the second roll of phyllo dough sheets and begin building a top layer (similar to the bottom layer) over the cheese mixture. Melt more butter as needed and add one sheet of phyllo, brushed with butter in layers until the entire roll is used (about 10 sheets or so).

• When the layers are all created, cover the pan in plastic wrap and refrigerate for at least 2 hours or overnight.

Baking Instructions:

• Preheat the oven to 350 F. and remove the cheese boreg from the fridge.

• Use a sharp knife to cut squares into the boreg. You can make 15 medium size pieces or 18 smaller pieces. Cut through all three layers (top phyllo, cheese, and bottom phyllo layer) with the knife.

• In a mixing bowl, combine the 2 eggs and 1.5 cups of milk and beat to combine.

• Carefully pour the egg mixture over the top of the boreg. Let the egg mixture sink down into the layers where you pre-sliced and allow it to fully soak in. If the egg mixture is sitting on the top and not sinking in, go carefully back over your cuts to make sure it can get absorbed.

• When the egg/milk mixture is absorbed, bake the boreg for about 60 minutes.

• The Armenian cheese boreg is done when it is puffed up evenly, golden brown and crispy, and the cheese bubbles.

• Remove from the oven and cool for about 5 minutes. Use a knife to cut over the previous cuts to make it easy for serving and enjoy!

Notes

Want to make my lower carb version? Check out my low carb Armenian boreg recipe too!

Nutrition

Serving: 1g | Calories: 215kcal | Carbohydrates: 2g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 258mg | Potassium: 78mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 950IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 0.4mg