Cheese Börek

Crispy triangles of thin phyllo dough with a stretchy filling of Gouda and Emmental cheese — a true Algerian appetizer that's impossible to eat just one of.

Ingredients

• 1 pcs Egg
• 1 bunch Parsley
• 2 clove Garlic
• 0.75 tsp Red pepper
• 168 g Gouda cheese
• 168 g Emmental cheese
• 12 pcs Phyllo dough
• 336 g Butter

Instructions

1. In a bowl, whisk the egg, add finely chopped parsley, minced garlic, and ground red pepper. Mix well, then fold in the grated Gouda and Emmental — the filling should be homogeneous and aromatic.
2. Preheat the oven to 175 °C. Line or brush a large baking sheet with butter.
3. Place one sheet of phyllo dough on a clean surface and brush it with approximately one tablespoon of melted butter. Cut the sheet lengthwise into 4 equal strips. Place a heaping teaspoon of cheese filling on one edge of each strip. Fold the corner of the strip over the filling to form a triangle, and continue folding triangles along the entire length of the strip — like a flag. Repeat with the remaining sheets.
4. Arrange the triangles in a single layer on the prepared baking sheet. Bake for 30 minutes until lightly golden. Serve hot.