This recipe comes from (Treasured Armenian Recipes) from the Armenian General Benevolent Union.
Beoreg
Dough: 3-1/2 C flour. 1/2 t sugar
1/2 cup milk. 1/2 yeast cake
1/2 cup melted butter. 3 T olive oil
2 eggs. for your hands
1 t salt
Filling: Mix the following
1 pound cheese, grated. 1/2 t salt
1/2 lb cottage cheese. Chopped parsley to taste
2 eggs. ( optional)
Beat the eggs, add the salt, sugar, milk and the butter, and mix well. Dissolve the yeast in a tablespoon of cold water and add to the first mixture.
Start adding the flour gradually, then knead the dough thoroughly. Divide into 30 balls the size of a walnut. Roll out each ball to 6 or 7 inches in diameter, brush with melted butter and fold like a handkerchief brushing with each fold. Put these bundles on a plate and put in refrigerator. It could be kept this way for several days.
Roll out each bundle 4 to 5 inches square, put a spoonful of filling over a triangle, dab cold water around the edges, fold over the other half, corner to opposite corner, covering the filling. Pinch the edges together, overlapping, a little. Make 3 tiny holes on top with the point of a knife. To prevent the
cheese from oozing out from the sides. Brush itch butter or beaten egg, arrange on a cookie sheet and let stand in a warm place for 3 hours. Bake in a 350 degree oven 20-30 minutes