“Up to my elbows making delicious, flaky puff pastry with smoked gouda and other cheeses for a party tomorrow. Tweet me for recipe.”
Wait… puff pastry, cheese? I tweeted back:
@Zovs: Tweeting for recipe!!!!! (Please!)
Moments later, this reply (with a link):
“@TasteofOC Here is the recipe, enjoy! By the way, these smell amazing!”
I am happy to report, after brief provisioning Wednesday afternoon, I was able to answer:
@Zovs They certainly do!!! (In the oven RIGHT NOW.) Can’t wait to put ’em in the blog!
And so here they are.
Zov, new to the Twitterverse, was surprised at the many responses to her kind offer, but I can easily imagine her description had the same affect on other Twitter followers. For those who missed the exchange, I’m happy to post it here, with my addition of a little nutmeg in the filling.
Zov’s Cheese Boreg
(Makes 32 boregs)
The puff pastry squares used in this recipe are available in the freezer section at Middle Eastern markets. Boreg pastry is typically cut into square shapes, stuffed with an assortment of savory fillings, then folded in half to create a triangle. Stuffed, unbaked pastries can be frozen up to 2 months in an airtight container or freezer bag—no need to thaw before baking. Boregs are generally baked, but you will sometimes see them fried.—Zov Karamardian
1 1/2 cups grated Monterey Jack
1 cup crumbled feta
1 cup grated fontina or smoked gouda
1 cup chopped flat-leaf parsley
3 eggs, lightly beaten to blend
Salt to taste
1/8 teaspoon freshly grated nutmeg
1 package puff pastry 5-inch squares, Indo-European Brand
1 large egg, beaten to blend, for egg wash
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
In large bowl, thoroughly mix together the jack, feta, and fontina or gouda cheeses, parsley, 3 beaten eggs, about ½ teaspoon salt or to taste, and nutmeg.
Working with one or two at a time, cut sheets of puff pastry in half, and in half again, to make 4 smaller squares. Keep dough sheets cold as necessary.
Place 1 tablespoon filling in center of each square, then fold corner-to-corner to form a triangle. Pinch edges of dough to seal, and crimp with fork to help prevent filling from oozing out.
Place filled triangles on prepared baking sheet and refrigerate until cold, about 1 hour. (Chilling allows dough to puff well when baked.) Repeat with remaining filling and dough squares.
When ready to bake, brush tops of boregs with egg wash, and bake 25 minutes or until golden brown, puffed, and cooked through.