Cream Cheese Burekas Recipe
Yield: 1 PiecesRecipe by luhu.jp
Ingredients:
FORMATTED BY LISA CRAWFORD
1/2 cup: Farmers cheese,
1 large: Egg, lightly beaten
1 cup: Finely grated cheddar cheese,
2 ounce: Cream cheese,
1/8 tsp: Salt,
pn Nutmeg,
pn Ground white pepper,
8 Sheets: phyllo dough, cut in 3" strips
1/2 cup: Butter (1 stick), melted
Directions:
Preheat oven to 350 degrees F. In a bowl mash the farmers cheese
with a fork until crumbly. Mix in egg, cheddar cheese, cream cheese,
salt, nutmeg, and white pepper. Blend well. Brush each phyllo strip
with butter and spread 1 teaspoon of the cheese mixture in a corner.
Fold over like a flag to make a triangle, fold again to make a
square, then a third time to make a triangle. Using a pancake
turner, place on a greased baking sheet. Brush the top with butter.
Repeat with the remaining filling and the remaining phyllo dough.
Bake for about 15 minutes, until golden. Eat immediately, or
refrigerate and reheat the next morning.
Nutritional info per pastry: 47 cal; 2g pro, 3g carb, 3g fat(61%),
13mg chol, 80mg sodium
Source: Miami Herald, 12/14/95
Source from luhu.jp
with a fork until crumbly. Mix in egg, cheddar cheese, cream cheese,
salt, nutmeg, and white pepper. Blend well. Brush each phyllo strip
with butter and spread 1 teaspoon of the cheese mixture in a corner.
Fold over like a flag to make a triangle, fold again to make a
square, then a third time to make a triangle. Using a pancake
turner, place on a greased baking sheet. Brush the top with butter.
Repeat with the remaining filling and the remaining phyllo dough.
Bake for about 15 minutes, until golden. Eat immediately, or
refrigerate and reheat the next morning.
Nutritional info per pastry: 47 cal; 2g pro, 3g carb, 3g fat(61%),
13mg chol, 80mg sodium
Source: Miami Herald, 12/14/95
Source from luhu.jp