Boregs

   Yes, these look absolutely delicious, don't they!  For anyone who may be wondering,  I only ate one....These are sinfully good, with the cheese oozing out of the puffed up pastry.  The fig preserves gives it a little bit of added sweetness.  I highly recommend it!
   I tripled the recipe,  so I used 1 - 16 oz block of cheese and 1 - 16 oz jar of preserves to make 3 batches.  
   1 batch makes 24 boregs

1 package puff pastry squares (in the freezer section next to phyllo dough)
1 measuring cup of Monterrey jack cheese
2 eggs
5 oz fig preserve 

• Grate cheese and mix with 1 raw egg to bind
• Spread out puff pastry and cut into 12 squares.  There are 2 puff pastries per box. (mine were more like rectangles.  I used a pizza slicer)
• Scoop 1 teaspoon of cheese mixture into the middle of the square, along with a dollop of fig preserves)
• Form into triangles and pinch the sides to close
• Beat remaining egg and brush over the boregs
• Place boregs on a greased cookie sheet and bake at 350 degrees for about 20 minutes. (until golden brown)
• Cool on a cookie sheet. (the boregs will "deflate" once out of the oven)

-Queenie Cuisine