Michael Aram's Infamous Cheese Boeregs

We are excited to share an Armenian recipe that has been passed down through Michael Aram’s family for generations.

This flaky puff pastry is known to be a classic Armenian mezze—Boereg!

Boeregs, also known as Boreg or Borag, are enjoyed in various regions and usually filled with a range of meats, cheeses, and sweet fillings. In Armenia, traditional boereg is shaped into triangles and filled with cheese, spinach, or ground beef.   

What we love about this dish besides the taste is the cultural aspect of it. Family style dining is important in Armenian culture, so there are usually spreads of smaller dishes as part of multi-course meals.  

One thing special about this recipe is baking powder. Michael’s mother says by adding baking powder, the boeregs become fluffier—a special practice that’s been passed down by some of the best cooks in his family. 

Picture by mission-food.com 

Try these buttery, bite-sized treats at your next family meal! But, be prepared for the countless requests you'll get for this delicious finger-food in the future. 

• Course: Appetizer  
• Serving: 48 pieces 

Things to note:  

• Phyllo dough sheets can vary in width and length, depending on the brand. This will affect how you fold each sheet and will ultimately determine the size of each boereg. 
• Once phyllo dough is exposed to air, it dries out quickly and becomes impossible to use. Be sure to have plastic wrap and a lightly dampened kitchen towel ready to cover the dough to keep it pliable. 

Ingredients: 

• 1 package Phyllo dough  
• 1 lb. Muenster cheese (grated) 
• 1/2 lb. Farmer's cheese or Ricotta cheese 
• 2 Tbsp. flat-leaf Italian parsley (chopped) 
• 1 tsp. Kosher salt 
• 3 large eggs (beaten) 
• dash baking powder  
• 2 sticks unsalted butter (melted – for brushing on dough) 

Instructions for filling:  

• In a large mixing bowl, mix the two cheeses with parsley, salt, eggs, and baking powder until well-combined. 

Phyllo dough preparation: 

• Take the dough out of the refrigerator about 15 minutes before using. Unwrap the dough.  
• Cover with plastic wrap to keep air away from un-used sheets. 

Preparing the Boereg: 

• Fold each sheet in half, lengthwise. Brush the dough surface generously with melted butter. 
• For each boereg, 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. If there is extra dough at the top, just trim it off or tuck it under. 
• Continue to do this until you run out of filling or dough. 
• Keep the folded boeregs covered with plastic wrap.