Here’s another Armenian holiday comfort food that my familyadores. After years of making her own pastry dough, my Grammy discovered Pepperidge Farm Puff Pastry Sheets. She swore that this stuff was just as good as homemade and saved her so much time. As I’ve taken on the role of carrying on a lot of my Grammy’s traditions, I’ve fallen in love with this dough as well. I’m all about making my life easier – especially in the kitchen!
I have yet to meet anyone who hasn’t fallen in love at first bite of one of these savory pastries – they’re even requested by the pickiest of family members! We usually make these for Christmas, but they’d make the perfect last minute addition to your New Year’s Eve menu as well.
This recipe makes 2 dozen cheese pastries.
- 1 box (2 sheets) Pepperidge Farm Puff Pastry Sheets
- Half stick of butter, melted
- 1 cup shredded monterey jack cheese
- 8 oz. cream cheese, softened
- 1 egg
- 1 egg white
- Handful dried parsley
- Let pastry sheets sit out for about 1 hour to thaw prior to making the boregs.
- Preheat oven to 350 degrees.
- Prepare a well-floured surface for the dough. I like to use a wood cutting board.
- In a large mixing bowl, mix monterey jack, cream cheese, 1 egg, and parsley. This can be done by hand or with an electric mixer.
- Lay a single pastry sheet on the floured surface. Brush with melted butter. Cut dough into 12 squares.
- Spoon a teaspoon of cheese mixture onto each pastry square.
- Fold and pinch each pastry to create a triangle and seal edges with the prongs of a fork.
- Lightly grease a cookie sheet with cooking spray. Lay pastries on tray. Brush the tops of each boreg with egg whites.
- Bake for 10 minutes.
- Serve immediately.
- Cheese boregs can be made ahead of the time and frozen and stored in freezer bags. Frozen boregs take about 15 minutes to cook at 350 degrees.