Cheese Boeregs |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 20 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 cups shredded Jack cheese | 1 cup crumbled feta cheese | 2 tablespoons finely chopped parsley |
| pinch salt | 2 eggs, beaten (for cheese mixture) | 1 (1-pound 6-ounce) package puff pastry (containing 10 (5x5-inch) squares; available in Middle Eastern Markets) |
| 1 egg, beaten (to brush top of boeregs) | ||
| 1 | Mix together cheese, parsley, parsley, pinch salt and 2 eggs until well blended. Cut each puff pastry square in half diagonally to make 2 triangles. Fill each triangle with a heaping tablespoon of cheese mixture. Fold dough over filling; press down to seal edges of dough. Brush tops with 1 beaten egg. |
| 2 | Place on a baking sheet lined with nonstick foil. Bake in a preheated 375-degree oven 20 to 25 minutes, until puffed and golden. |