Cheese Borags Armenia
Delight your taste buds with Cheese Borags, a beloved Armenian appetizer that wraps comforting flavors in flaky, golden perfection. These savory pastries combine the tangy creaminess of feta and ricotta cheeses with a hint of freshness from finely chopped parsley, all encased in delicate layers of buttery phyllo dough. Perfectly seasoned with a touch of salt and black pepper and brushed with a glowing egg wash, each triangle bakes to a crisp, golden-brown finish. With just 30 minutes of prep time, these borags make an elegant yet easy snack for parties, family gatherings, or any meal that calls for a touch of indulgence. Serve them warm or at room temperature, and experience the irresistible, flaky crunch paired with the cheesy filling that has made borags a cherished staple in Armenian cuisine.
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Recipe Information
Ingredients
- 2 cups Feta cheese
- 1 cup Ricotta cheese
- 0.25 cups Parsley
- 2 large Eggs
- 1 package Phyllo dough
- 0.5 cups Unsalted butter
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the feta cheese, ricotta cheese, finely chopped parsley, and one egg. Mix well until smooth. Season with salt and black pepper to taste.
Melt the unsalted butter in a small saucepan or microwave. Set aside to cool slightly.
Unroll the phyllo dough and keep it covered with a slightly damp kitchen towel to prevent it from drying out.
Take one sheet of phyllo dough and brush it lightly with melted butter. Fold it in half, lengthwise, to form a long strip.
Place about 1 tablespoon of the cheese mixture near the bottom corner of the phyllo strip. Fold the corner over the filling to form a triangle, then continue folding in a triangle pattern, like folding a flag, until you reach the end of the strip. Repeat with remaining dough and filling.
Place the prepared borags on the baking sheet, leaving a small space between them.
Beat the second egg in a small bowl and lightly brush the tops of the borags with the egg wash for a golden finish.
Bake for 20-25 minutes, or until the borags are golden brown and crispy.
Allow to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 87.5 g | 438% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 7599 mg | 330% | |
| Total Carbohydrate | 271.6 g | 99% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 1.1 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 2580 mg | 198% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 998 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
