Classic
Cheese Borags
Yield: approx. 30 appetizers
Ingredients:
8 - oz. Monterey Jack cheese, shredded (Muenster cheese can also be used)
1 - 15 oz. container ricotta cheese
4 oz. feta cheese, crumbled
1 egg, slightly beaten
1- 1 lb. pkg. Fillo dough, thawed
Melted butter, about 1/2 stick
Filling Directions:
1. In a bowl, combine the Monterey Jack, ricotta, and feta cheeses with the beaten egg, blending well.
2. Set aside.
Fillo dough Preparation:
Take the dough out of the refrigerator about 15 minutes before using.
Once fillo dough is exposed to air, it dries out very quickly, becomes brittle, and is impossible to use. Be sure to have plastic wrap and a damp towel ready to cover the dough to keep it pliable while you fold the borags.
Folding the Borags:
1. Cut the fillo dough in half, lengthwise. Use one half sheet for each borag. Cover the other sheets first with plastic wrap, then the damp towel, while folding each borag.
2. Fold each half sheet in half lengthwise. Brush surface with melted butter.
3. For each borag, place a spoonful of filling at the end of the folded dough that’s closest to you. Begin folding, as though you were folding a flag - on the diagonal from corner to corner, creating a triangular shape. If there is extra dough at the top, just trim it off or tuck it under.
4. Continue to do this until you run out of filling - or dough.
5. Keep the folded borags covered with plastic wrap.
NOTE: At this point, you can prepare the borags for freezing by placing them in a plastic container large enough to hold the amount you are preparing, making sure you use plastic wrap or waxed paper between each stacked layer to prevent the borags from sticking together. Cover tightly with the lid, label, date, & freeze.
Yield: approx. 30 appetizers
Ingredients:
8 - oz. Monterey Jack cheese, shredded (Muenster cheese can also be used)
1 - 15 oz. container ricotta cheese
4 oz. feta cheese, crumbled
1 egg, slightly beaten
1- 1 lb. pkg. Fillo dough, thawed
Melted butter, about 1/2 stick
Filling Directions:
1. In a bowl, combine the Monterey Jack, ricotta, and feta cheeses with the beaten egg, blending well.
2. Set aside.
Fillo dough Preparation:
Take the dough out of the refrigerator about 15 minutes before using.
Once fillo dough is exposed to air, it dries out very quickly, becomes brittle, and is impossible to use. Be sure to have plastic wrap and a damp towel ready to cover the dough to keep it pliable while you fold the borags.
Folding the Borags:
1. Cut the fillo dough in half, lengthwise. Use one half sheet for each borag. Cover the other sheets first with plastic wrap, then the damp towel, while folding each borag.
2. Fold each half sheet in half lengthwise. Brush surface with melted butter.
3. For each borag, place a spoonful of filling at the end of the folded dough that’s closest to you. Begin folding, as though you were folding a flag - on the diagonal from corner to corner, creating a triangular shape. If there is extra dough at the top, just trim it off or tuck it under.
4. Continue to do this until you run out of filling - or dough.
5. Keep the folded borags covered with plastic wrap.
NOTE: At this point, you can prepare the borags for freezing by placing them in a plastic container large enough to hold the amount you are preparing, making sure you use plastic wrap or waxed paper between each stacked layer to prevent the borags from sticking together. Cover tightly with the lid, label, date, & freeze.
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