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Cheese Borags: A Taste of Armenian Tradition

The scent of baking dough and melted cheese always transports me back to my grandmother’s kitchen. She wasn’t Armenian, but she had a knack for collecting recipes from all over the world. I remember being a young child, perched on a stool, watching her meticulously fold cheese into delicate triangles of phyllo, her hands moving with a practiced grace. The warm, savory aroma filled the house, a promise of the delicious treats to come. These Cheese Borags, reminiscent of her international collection, are a celebration of simple ingredients transformed into something truly special—a connection to family, tradition, and the joy of sharing good food.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 15-20 minutes
Total Time: 45-50 minutes
Servings: 6
Yield: Approximately 30 borags
Dietary Type: Vegetarian

Ingredients

8 ounces Monterey Jack cheese or Muenster cheese, shredded
15 ounces Ricotta cheese
4 ounces Feta cheese, crumbled
1 Egg, slightly beaten
1 lb Phyllo dough, thawed
¼ cup Melted butter

Equipment Needed

Large mixing bowl
Baking sheet
Parchment paper (optional)
Pastry brush
Plastic wrap
Damp kitchen towel

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded Monterey Jack or Muenster cheese, ricotta cheese, and crumbled feta cheese.
Add the slightly beaten egg to the cheese mixture. Mix thoroughly until all ingredients are well combined. This is your cheese filling; set aside.
Unwrap the phyllo dough. Because phyllo dough dries out very quickly, it is crucial to keep it covered while you are working. Place the stack of phyllo sheets on a flat surface. Cover it with a piece of plastic wrap, then place a damp kitchen towel over the plastic wrap. This will prevent the dough from drying out and becoming brittle.
Take one sheet of phyllo dough from the stack. Immediately recover the remaining dough to prevent drying.
Fold the single sheet of phyllo dough in half.
Using a pastry brush, lightly brush the folded sheet with melted butter. Be sure to spread the butter evenly.
Place a spoonful (about a tablespoon) of the cheese filling onto the lower right corner of the buttered phyllo sheet.
Fold the sheet over the filling, from corner to corner, as if you were folding a flag, creating a triangle.
Continue folding the triangle over itself repeatedly, maintaining the triangular shape, until you reach the end of the strip.
Trim off any excess dough at the end of the triangle. This will create a neat and tidy borag.
Repeat steps 5-11 until you have used all the cheese filling and phyllo dough.
Arrange the finished cheese borags on a baking sheet lined with parchment paper (optional, but recommended for easy cleanup).
Brush the top of each borag generously with melted butter. This will help them achieve a beautiful golden-brown color and crispy texture.
Bake in the preheated oven at 350°F (175°C) for 15 to 20 minutes, or until the borags turn a golden brown color. Keep a close eye on them, as phyllo dough can burn quickly.
Remove the cheese borags from the oven and let them cool slightly on the baking sheet before serving. Serve hot.

Expert Tips & Tricks

Preventing Dry Phyllo: The key to working with phyllo dough is keeping it moist. Always cover the dough with plastic wrap and a damp towel when not in use. If the dough starts to dry out, lightly mist it with water.
Buttering Technique: Don’t over-butter the phyllo, as this can make the borags greasy. A light brushing is all you need.
Cheese Variation: Experiment with different cheeses to find your favorite combination. You can use halloumi, kasseri, or even a sharp cheddar for a bolder flavor.
Even Baking: For even baking, make sure the borags are spaced evenly on the baking sheet.
Make-Ahead Prep: You can assemble the borags ahead of time and store them in the refrigerator (covered tightly) for up to 24 hours before baking. Add a few minutes to the baking time if baking from cold.
Freezing: Unbaked borags can be frozen. Arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding about 5-10 minutes to the baking time.
Preventing Filling Leakage: Ensure that the cheese filling is not too wet. If the ricotta seems very moist, drain it slightly before mixing with the other ingredients.

Serving & Storage Suggestions

Serve cheese borags hot as an appetizer, snack, or side dish. They are delicious on their own or served with a dollop of plain yogurt or a sprinkle of fresh herbs like parsley or dill.

Leftover baked cheese borags can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or a toaster oven to restore their crispness. They can also be reheated in the microwave, but they will lose some of their crispness.

It is not recommended to leave cooked borags at room temperature for more than 2 hours, as they contain dairy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	210 kcal	11%
Total Fat	12g	18%
Saturated Fat	7g	35%
Cholesterol	45mg	15%
Sodium	300mg	13%
Carbohydrates	15g	5%
Fiber	1g	4%
Sugar	2g	–
Protein	10g	20%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spicy Borags: Add a pinch of red pepper flakes to the cheese filling for a spicy kick.
Herbaceous Borags: Mix in chopped fresh herbs like dill, parsley, or mint to the cheese filling.
Spinach and Cheese Borags: Add sautéed spinach to the cheese filling for a healthier twist. Ensure the spinach is well-drained to avoid a soggy filling.
Vegan Borags: While traditionally not vegan, you can experiment with vegan phyllo dough and a blend of plant-based cheeses such as vegan ricotta and mozzarella alternatives.
Different Cheeses: Try using different combinations of cheeses based on your preference. Fontina, Gruyere, or even goat cheese can add a unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese?
A: While convenient, pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly. Freshly shredded cheese is recommended for the best texture.

Q: How do I prevent the phyllo dough from sticking together?
A: Brushing each layer of phyllo with melted butter helps to prevent sticking and creates a crispy, flaky texture.

Q: Can I make these ahead of time and freeze them?
A: Yes, unbaked borags freeze very well. Arrange them on a baking sheet, freeze until solid, then transfer them to a freezer bag. Bake from frozen, adding a few minutes to the baking time.

Q: What if my filling is too wet?
A: Drain the ricotta cheese well before mixing it with the other ingredients. You can also add a tablespoon of flour or breadcrumbs to the filling to absorb excess moisture.

Q: My borags are browning too quickly. What should I do?
A: If the borags are browning too quickly, loosely tent the baking sheet with aluminum foil to prevent further browning while allowing the inside to cook through.

Final Thoughts

Cheese Borags are more than just a recipe; they’re a taste of tradition, a connection to loved ones, and a celebration of simple pleasures. Don’t be intimidated by the phyllo dough – with a little patience and these tips, you’ll be creating golden, cheesy triangles that are sure to impress. I encourage you to try this recipe, make it your own with your favorite cheese combinations, and share the delicious results with friends and family. Serve alongside a crisp cucumber salad for a complete and satisfying meal, or pair with a dry rosé for an extra special occasion. Enjoy the journey and the delicious destination!

Cheese Borags (Armenia) Recipe