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BOREKAS (PHYLLO POCKETS)
8 oz philo dough
2/3 c melted butter
1 egg yolk, beaten with 1 Tbsp water
Remove philo from refrigerator 2 hours before needed. Preheat oven to 350 F. Taking 1 phyllo leaf at a time, cut into a strip about 6" x 12" and brush with melted butter. Fold it in half so it is square, brush with butter again. Place heaping Tbsp of filling at one end and fold into a triangle, butter top of triangle, and then fold again, brushing between folding. Bake 20-30 min or until golden or more traditionally, fry in peanut oil, turning once.
Combine all ingredients to smooth consistency.
Cheese Filling:
1/2 c soft white cheese
1 c finely grated Gruyere
2 Tbsp cream cheese
1 large egg (lightly beaten)
salt and pepper to taste
Spinach filling:
1 lb fresh spinach
1 egg (lightly beaten)
1c finely grated Gruyere cheese
salt and pepper to taste
Wash spinach, sweat 4-5 min in microwave, press out excess moisture, chop fine and combine combine with remainder of ingredients..
Fish filling: Mix well and sauté for 1 min in 1-2 Tbsp olive oil.
1/4 lb minced (ground) fish
1/2 tsp each chopped fresh coriander and flat leaf parsley
1/4 tsp finely chopped garlic
1/8 tsp each cumin, sweet red pepper and salt
Kefte filling: Mix well and sauté for 1 min in 1-2 Tbsp butter.
1/4 lb ground lamb
1/2 tsp each chopped fresh coriander and flat leaf parsley
1/8 tsp each ground black pepper, powdered ginger and salt
Peanut filling: Combine and sauté for 1 min in 1 Tbsp butter.
2/3 c chopped peanuts
2 Tbsp each orange flower water and confectioners sugar
1/4 tsp cinnamon
Note: Any of these can be sprinkled with toasted sesame seeds or other garnish as befits the chef’s whim |
