Pastry, cheese, Pastry… isn’t that enough of an introduction.
Let’s cook together and have some fun! 🙂
This recipe makes 13.5 inch rectangular pan.
Ingredients
- 1/2 lb Phyllo Dough (20 sheets)
- 1 cup Shredded Mozzarella
- 1 cup Crumbled Feta
- 1 cup Mexican Cheese (Halloumi)
- 1 tbsp Parsley (Chopped)
- 2 tbsp Sesame
- 2 tbsp Black Seeds
- 1 cup Milk
- 1/4 cup Butter (melted)
- 1/2 cup Neutral Oil
- 3 tbsp Corn Flour
Making the Cheese Borek
I started by preparing my cheese mix. I mixed the three cheeses together with the parsley, 1 tbsp of sesame, and 1 tbsp of black seeds. In another bowl, I prepared my brushing liquid by mixing together my milk, butter, oil, and corn flour.
I placed 2 layers of Phyllo dough at the bottom of the pan, I then used a brush to wet the dough with some of my brushing liquid. I made sure the rest of the Phyllo dough was covered at all time while I was working, this will prevent them from drying out. I then added about 3 tbsp of my cheese mixture and spread it across the sheets. I kept repeating these steps of layering dough, then brushing, then spreading cheese for 7 layers. I finally added the top layer of Phyllo dough, this layer had 4 sheets to make sure the top will be crispy. I brushed it with my brushing liquid and sprinkled the rest of the sesame and black seeds on top for garnish. I finally scored the top layer in a diamond pattern to decorate.
I placed my pan on the middle rack of an oven that has been preheated to 350 degrees Fahrenheit or 175 degrees Celsius for 35 minutes or until the top becomes a golden brown. At that point, I removed it from the oven and let it rest for 10 minutes and served.
This is a great appetizer to share with friends and family. It is very cheesy, delicious, and crunchy.
Enjoy! 🙂
