Prep 30 mins
Cook 2 hrs
Savory, cheese-filled pastries. (Thanks to Moosewood)
Make and share this Beurek With Parsley-Cheese Filling recipe from Food.com.
- 3⁄4 cup warm water
- 1 tablespoon dry yeast (1 package)
- 1 teaspoon honey
- 2 tablespoons melted butter
- 1 teaspoon salt
- 2 cups flour
- 8 ounces cream cheese, softened
- 1 cup grated muenster cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated feta
- 2 eggs
- 3 garlic cloves, pressed
- 3⁄4 cup chopped fresh parsley
- 1⁄4 cup chopped fresh basil
- fresh ground black pepper
- 1 egg
- sesame seeds (optional)
- chopped chives (optional)
- Combine dough ingredients in bread machine according to manufacturers directions. Process on dough cycle.
- While dough is rising, combine the cheeses by mashing the cream cheese well with a fork or potato masher and mixing in the other cheeses.
- Stir in the rest of the filling ingredients.
- When dough is finished rising, divide it into 8 pieces.
- Roll the pices of dough into smooth balls, place them on a lightly floured board, and cover for 15 minutes.
- Preheat oven to 375°F.
- Roll out each ball of dough into a circle about 7 inches in diameter.
- Place a generous 1/3 cup of cheese filling on the lower half of each circle.
- Moisten the lower edge of the dough with water. Fold the upper half down over the filling and press the edges together with a wet fork to seal.
- Arrange the beureks on a buttered baking sheet so that their edges do not overlap.
- Seal any holes by pinching the dough together.
- Beat the egg with a tablespoon of water and brush it on the pastries to give them a nice glaze. Sprinkle the beureks with sesame seeds or chopped chives, if you like.
- Bake the beureks for 15-20 minutes, until golden brown with slightly crisp edges.
- Serve hot.
Beureks are very similar to calzones. I used a cup of basil because I prefer it over parsley. These are great for lunch at work the next day; no need to order out!!
This is on my list of top five favorite recipes ever! I've made little beureks and brought them to dinner parties, I've made regular ones and fed myself with them for a few days...I don't ever get sick of them. These look especially nice with the sesame seeds on top. Thanks for posting (and I second your thanks to Moosewood)!