Yummy Armenian cheese pastries.
|Preheat oven to 375 to 380°F. Spray baking pan with Pam or line with a Silpat.|
|Prepare the filling by combining both cheeses and egg white with a fork or mixer, until well blended. Reserve the egg yolk for later.|
|Thaw puff pastry squares, about 5 minutes. For mini sized beurags, cut each square diagonally into 4 triangles; for regular sized beurags, cut each square into 2 triangles.|
|Assemble the beurags by filling each puff pastry triangle with about a tsp of the cheese filling (less for the mini, more for the regular). Fold in half to form a triangle and place on the baking pan. Any excess cheese mixture should be kept in the refrigerator for use later.|
|Mix the egg wash by combining the egg yolk with 1 tsp of water. Brush evenly onto each beurag to give it some sheen and some color, when baked.|
|At this point, the tray can be covered with plastic wrap and then refrigerated or frozen right on the baking sheet. If refrigerated or frozen, remove from the refrigerator or freezer about 15 minutes before baking.|
|Bake for about 30 to 40 minutes until golden and firm to the touch. Enjoy and have fun.|
source: adapted from Ann Arakelian's Kitchen
Can be served as an appetizer (mini) or in lieu of rolls (regular). Yields 48 mini or 24 regular sized beurags. Best right out of the oven.