It was a treat I remembered from my youth. Back in the cunchy granola 70s, celebrating everything ethnic was “in.” One of the highlights of the year was Milwaukee’s International Folk Fair, full of food, dance and culture–the largest event of its kind in the country.
The event still exists today, though a fraction of its former size. Many of the groups that used to participate have stopped or have a smaller presence. And one I miss the most is the Armenian food both.
Here (among many great treats), they served Cheese Bureks, which were like melted cheese-filled turnovers. They’d cook them up before your eyes, in an oil-filled electric frying pan. We’d always buy platefuls to share.
So, when my Sunday blogging group decided to do dairy for dinner recipes, I knew I needed to figure out how to make these. I used a combination of memory and some internet research to create my version of the Cheese Burek.
The dish uses a combo of cheeses, provolone from my memories of a mild good melting cheese and feta from the internet recipes. Chopped chives add a subtle flavor boost (memory) and egg (internet) helps the filling hold together. Then they are baked, rather than fried like the originals (easier!).
In the end it was kind of like a spinach-free spanakopita. And even my picky daughter, who turns up here nose at half of what I make, ate two.
Then she asked me to make them for her birthday.
Now, that’s a recommendation!
- 1 6 ounce (9 x 9) sheet puff pastry
- ¾ cup grated or crumbled feta
- ¾ cup grated provolone or other mild, good melting cheese
- 1 Tablespoon chopped chives
- 1 egg, divided
- 1 teaspoon water
Preheat oven to 350 F
Roll out a puff pastry sheet to a 12 x 12 square. Cut the square into four 6 x 6 squares (a pizza cutter works well).
Crack egg, whisk until blended, and reserve 1 teaspoon. Combine remaining egg with the two cheeses and the chives.
Top each of the puff pastry squares with ¼ of the filling. Brush the edges of the square, fold over and seal with a fork.
Beat the reserved teaspoon of egg with 1 teaspoon of water to create an egg wash. Brush the tops of each burek with the egg wash, place on a parchment lined baking sheet and bake for 25-30 minutes until starting to turn golden.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 463Total Fat: 34gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 103mgSodium: 716mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 18g
Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Dairy for Dinner
- Alcohol Free Cheese Fondue by That Recipe
- Cheese Burek by Art of Natural Living
- Chicken in Lemon Cream by A Day in the Life on the Farm
- Creamy Chicken and Mushroom Pasta by Making Miracles
- Loaded Beer Cheese Potato Soup by Cheese Curd In Paradise
- Pea and Ricotta Carbonara by A Kitchen Hoor’s Adventures
- Scalloped Potatoes by Palatable Pastime
- Southwest Corn and Potato Chowder by Hezzi-D’s Books and Cooks
- Salmon in Cherry Wine Sauce
- Arugula Sweet Goat Cheese Salad