Cheese Borek

Begin by combining the beaten egg, finely chopped parsley, minced garlic, and crushed red pepper in a medium bowl. Whisk these vibrant ingredients together until well blended, then gently fold in the shredded Gouda and Emmentaler cheeses, creating a rich and savory filling. Carefully lay one sheet of phyllo dough on a flat surface and brush it generously with about one tablespoon of melted unsalted butter, which will ensure a crisp, golden finish. Cut the buttered phyllo sheet lengthwise into four even strips. Place a heaping rounded teaspoon of the cheese mixture at one end of each strip. Start folding by bringing the corner of the strip over the filling to form a neat triangle. Continue this triangular folding method down the length of the strip, enclosing the filling securely within. Repeat this process with the remaining phyllo sheets and filling, keeping your formed triangles covered with a damp cloth to prevent drying out. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly butter a large baking sheet to keep the borek from sticking and to enhance browning. Arrange the stuffed phyllo triangles in a single layer with some space between each to allow for even crisping. Bake the cheese borek in the preheated oven for around 30 minutes or until they turn a beautiful, light golden brown, and the cheese filling is melted and bubbly. For the best experience, serve these delicious borek warm, allowing the flavors to shine and the texture to remain perfectly crisp. Tip: To make folding easier, keep unused phyllo covered with a damp cloth as it dries out quickly. You can also use a pastry brush for even butter application, ensuring each layer crisps up wonderfully during baking.