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1
Combine flour, baking powder and salt in large blowl, add water and oil.
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2
knead together until soft and springs back to the touch.
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3
Form into 14 individual balls, pat into round circles.
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4
Cover and let this sit while you mix the filling to rest --
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5
Filling: combine the eggs with the softened cream cheese with the blue cheese, the feta cheese and the ricotta cheese.
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6
You can add some parsley for flavor if you wish.
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7
to make the boureg, flatten out each circle into a 3-4 inch flat circle, place 1 tablespoon of the filling on 1/2 of the circle, fold the circle in half and seal the edges so that its a 1/2 circle, twist a bit to form a crescent shape (moon) -- keep the bouregs about 2 inches apart on a greased cookie sheet, let rest again for about 15 minutes while the oven is warming up.
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8
Turn oven on at 350 degrees, brush the beaten egg whites on the bouregs to make them flaky as they bake -- place the tray in the oven for about 20 minutes or until golden brown.
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9
Bouregs are delicious when served with a tray of fruit and a cup of tea -- enjoy!
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10
Tip: If you want to do these in a hurry, you can use bisquick buttery flaky crescent rolls in the refrigerated aisle - just roll each crescent into a ball, smooth out into a 3 to 4 inch circle and use the same filling -- Our favorite fruit to serve with these is sliced sugared strawberries and red grapes.
