Armenian Byorek



 ¼ cup Bulgarian Sheep’s Milk Feta Cheese (shredded)

1 ½ cup Monterey Jack Cheese (shredded)

2 Bags of Puff Pastry Dough

3 Eggs

Sesame Seeds (Optional)


Take the dough out of the refrigerator about 10 minutes before using. In a medium bowl combine the shredded Bulgarian Cheese and Monterey Jack cheese with 3 egg whites and keep the egg yolk in a small container. Use a fork/spoon to mix ingredients together till well blended. Make sure to break up any large crumbles of cheese with the fork/spoon. Set aside.

 Cut the dough in half, lengthwise. Use 1/2 sheet for each Borek. (As shown in the picture below) You don’t have to cut it in half, you can just leave it as is, cutting it in half can be used as an appetizer.

 For each Borek, place a spoonful (or way more, if you love cheese) of filling in the middle of the dough. Begin folding, as though you were folding a flag - on the diagonal from corner to corner, creating a triangular shape. If there is extra dough at the top, just trim it off or tuck it under. Continue to do this until you run out of filling - or dough.

 Mix up the 3 egg yolks with a fork, and then brush the Borek. (Optional: You can pour sesame seeds on top of the Borek)

Preheat the oven to 375°F and place the Borek’s in the oven to bake for about 15-20 minutes. Check from time to time, when you see the Borek puffed up change the Fahrenheit to 355° and bake until its golden brown.