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Cheese Borrekas

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  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 1 hour
  • Yield: 24-28 1x


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.


  • 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
  • 1/8 tsp salt
  • Sesame seeds


  1. Preheat oven to 350F. Line a baking sheet with parchment paper
  2. To prepare the dough, combine flour, butter and salt in a food processor. Pulse a few times until it resembles coarse cornmeal
  3. In a small bowl, lightly beat egg and cold water. Pour into flour / butter mixture and pulse until it forms a dough.
  4. Lightly flatten the dough, wrap it in plastic wrap and refrigerate for 30 minutes
  5. In the meantime, prepare the filling. Combine cheddar and feta cheeses with one beaten egg and salt. Mix well
  6. Roll out the dough on a floured surface, about ? inch thick. Using a glass or cookie cutter, cut out 3.5 inch rounds
  7. 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
  8. Brush with beaten egg, sprinkle sesame seeds on top and bake at 350F for 15 minutes.
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Category: Baking
  • Cuisine: Spanish
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