Cheese Borek
Crispy phyllo layers give way to a savory cheese filling brightened by fresh parsley and garlic. Boreks appear across North Africa and the Mediterranean, but this Algerian version combines the nutty depth of Gouda and Emmentaler, a pairing that brings unexpected richness. The technique of brushing each phyllo sheet with melted butter isn't just tradition, it's what creates those shattering, golden layers that make the first bite memorable.
Instructions
In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper.
Mix in Gouda and Emmentaler.
One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter.
Cut lengthwise into 4 strips.
Place a rounded teaspoon of the egg mixture at one end of each strip.
Fold corner of strip over the filling, forming a triangular fold.
Continue folding the length of the strip in triangular folds to form a small stuffed triangle.
Repeat with remaining phyllo dough.
Preheat oven to 350 degrees F (175 degrees C).
Lightly butter a large baking sheet.
Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet.
Bake in the preheated oven 30 minutes, or until lightly browned.
Serve warm.
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