Borek is very popular in almost all Middle Eastern and Balkan countries. Usually, Borek is made by layering several sheets of phyllo dough and placing a filling of your choice, like this spinach and/or cheese, in the middle of those layers. There are a few ways to make Borek. Back in the days or even back in Armenia, Turkey, or the Middle East, they make the dough from scratch. You can also use either phyllo dough or puff pastry.
In this particular recipe, I use puff pasty. It uses zero butter, as the dough has enough in it. Thankfully, nowadays you can easily find it in your supermarket either in fresh or frozen form. I personally like the frozen puff pastry because it has a long shelf life. I always have some in the freezer because it is so versatile. I use it for many different dishes. For this Borek, I used Cacique Queso Fresco and Mozzarella cheese filling but you can use whatever cheeses you want. The end result is simply delicious. It is flaky, light and filling. It is perfect for breakfast, lunch, or dinner with a simple green salad.
Borek is a great option for your guests who are vegetarian. This dish can be made ahead because it freezes beautifully. It is ready in about an hour and a perfect recipe for entertaining.
1 pound Cacique Queso Fresco
1 cup Mozzerella cheese
2 eggs, separated
1 teaspoon salt
1 teaspoon Aleppo pepper
1/2 teaspoon black pepper
1 package Puff Pastry
Raw White Sesame seeds
Start by making the filling. In a food processor, pulse the cheeses till finely shredded. Transfer to a bowl.
To the cheeses, add 1 egg, salt, Aleppo pepper, and black pepper. Mix well to fully incorporate. Set aside.
Grease a 18"x26" baking tray with non-stick cooking spray. Place one layer of the puff pastry and strech in tray to cover the bottom fully.
Place the cheese mix on top. Make sure to layer evenly. Leave 1 inch of the edges cheeseless.
On your clean counter, strech the second layer of puff pastry with your hands or a rolling pin, big enough to fully cover top.
Transfer the pastry dough and top the cheese mix. press edges down to seal.
Place in fridge for an hour or two to harden.
Preheat oven to 375 degrees F (regular bake, not convection).
Remove the tray from fridge, slice evenly as desired.
Whisk the second egg. Brush it onto the puff pastry and sprinkle each piece with white sesame seeds.
Transfer it into the oven and bake until it is golden brown, 35-40 minutes.
Remove from oven, cut along the same lines again to cut the cheese that oozed after melting. Serve immediately.