Armenian Cheese Turnovers (Borek, Khachapouri)
Ingredients
For the Cheese Filling:
- 1¾ - 2 cups Greek feta cheese
- 1 oz cream cheese
- 2 egg whites
For Assembly & Topping:
- 12 squares of puff pastry (5 x 5 inches each)
- 4 egg yolks for egg wash
- 2 tablespoons black sesame seeds
- 1 tablespoon white sesame seeds
Instructions
Preheat & Prepare:
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
Make the Cheese Filling:
- In a medium bowl, mix together the feta cheese, cream cheese, and egg whites until well combined and smooth.
Prepare the Puff Pastry:
- Lay out the 12 puff pastry squares (5 x 5 inches each) on a clean surface.
- Using a knife or pastry cutter, cut each square diagonally to form 24 triangles.
Fill and Fold:
- Place a spoonful of the cheese mixture in the center of each triangle.
- Fold the pastry over the filling to form a smaller triangle, enclosing the cheese.
- Press the edges together firmly and seal by crimping with a fork.
Egg Wash and Topping:
- In a small bowl, whisk the egg yolks.
- Brush the tops of the pastries with the egg wash, then sprinkle with black and white sesame seeds.
Bake:
- Transfer the filled pastries to the prepared baking sheet.
- Bake for 35-40 minutes, or until golden brown and flaky.
Cool and Serve:
- Let the borek cool slightly before serving. Enjoy warm.
Notes
A note about cheese: You can mix and match different cheeses for your borek! My mom has experimented with blue cheese, Armenian string cheese, "Piknik" cheese, and even mozzarella—it always turns out delicious. Feel free to get creative! Let me know if you want any tweaks!