A buttery crust envelopes cheddar and feta cheese, just like Abuelita made them. Top with sesame seeds and enjoy warm. Gooey inside and a crisp outside, delicious.
By Vicky Cohen and Ruth Fox
Of the many (many) delicious treats our Abuelita used to make for us, the one that will always remind us of her the most are these cheese borrekas. The absolute best we’ve ever had. Even our neighbors used to get all excited knowing she would be coming to visit, hoping she would bake a batch for them!
Give them a try and we’re sure you will love them too.
- For the dough:
- 2¼ cups all purpose flour
- 16 tbsp cold butter, diced
- Pinch of salt
- 1 egg
- 2 tbsp ice cold water
- For the filling:
- 5oz shredded cheddar cheese
- 6oz sheep's milk feta cheese
- 2 eggs, beaten separately
- ⅛ tsp salt
- Sesame seeds
- Preheat oven to 350F. Line a baking sheet with parchment paper
- To prepare the dough, combine flour, butter and salt in a food processor. Pulse a few times until it resembles coarse cornmeal
- In a small bowl, lightly beat egg and cold water. Pour into flour / butter mixture and pulse until it forms a dough.
- Lightly flatten the dough, wrap it in plastic wrap and refrigerate for 30 minutes
- In the meantime, prepare the filling. Combine cheddar and feta cheeses with one beaten egg and salt. Mix well
- Roll out the dough on a floured surface, about ? inch thick. Using a glass or cookie cutter, cut out 3.5 inch rounds
- Spoon 1 to 2 teaspoons of filling in the center, fold it to create a half moon and seal the edges using your fingers or a fork
- Brush with beaten egg, sprinkle sesame seeds on top and bake at 350F for 15 minutes.