Beurek With Parsley-Cheese Filling

Savory, cheese-filled pastries. (Thanks to Moosewood)

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• Dough

• 3⁄4 cup warm water
• 1  tablespoon dry yeast (1 package)
• 1  teaspoon honey
• 2  tablespoons  melted butter
• 1  teaspoon salt
• 2  cups flour

• Filling

• 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

• Glaze

• 1  egg
•  sesame seeds (optional)
•  chopped chives (optional)

Directions

1. Combine dough ingredients in bread machine according to manufacturers directions. Process on dough cycle.
2. 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.
3. Stir in the rest of the filling ingredients.
4. When dough is finished rising, divide it into 8 pieces.
5. Roll the pices of dough into smooth balls, place them on a lightly floured board, and cover for 15 minutes.
6. Preheat oven to 375°F.
7. Roll out each ball of dough into a circle about 7 inches in diameter.
8. Place a generous 1/3 cup of cheese filling on the lower half of each circle.
9. 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.
10. Arrange the beureks on a buttered baking sheet so that their edges do not overlap.
11. Seal any holes by pinching the dough together.
12. 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.
13. Bake the beureks for 15-20 minutes, until golden brown with slightly crisp edges.
14. Serve hot.