Turkish Cooking



Turkish Hors d' Oeuvres

Cheese Boereks (Peynirli Borek)

 Filling:

6 oz. cream cheese
6 oz. feta cheese
1 cup cottage cheese
2 Tbsp. Parmesan cheese, grated
2 eggs
2 or 3 Tbsp. milk
1 cup chopped parsley
2 Tbsp. chopped dill
1/2 pound Phyllo pastry sheets*
1/4 lb. butter, melted
Pinch of salt

*Phyllo pastry sheets, used in many of these recipes, may be obtained from groceries and delicatessen shops specializing in Mediterranean foods.

Preheat the over to 350 degrees F. after the boereks have been prepared.
Filling: Put all the cheese, eggs, salt and milk in a mixing bowl. With a wooden spoon, stir into a smooth paste. Fold in parsley and dill.

The pastry sheets will be piled on top of each other in block-like sheets of paper of equal size. Put them on a flat surface and cut through the block, clockwise, making two equal parts. Cut through again lengthwise, making four equal parts. Place all parts on top of each other in an orderly pile and cover with a kitchen towel to prevent drying. Now the cut pastry sheets are ready to use.

Take one sheet from the pile. Place it in front of you. Using a brush, butter the surface. Place a teaspoon of cheese mixture on the pastry. Fold both sides over the filling and fold the end of the pastry near the filling. Butter the surface of the folded end. Roll like a cigarette and butter the end of the pastry so the ends stick together. Place each rolled boerek on a buttered baking pan. When all pastry sheets have been rolled and placed on the pan, butter the tops. Bake for 25-30 minutes until the boereks are golden brown. Do not overcook. Transfer to a serving tray and serve warm. Makes about 50 boereks and serves 20 to 30 people.

A well-chilled D'Agostini 1997 Sauvignon Blanc will be wonderful company.

Copyright 1998 - 2004 Armagan Ozdiker, all rights reserved