Initially, khachapuri is an element of Georgian cuisine, pies with three filling options: steamed fish, meat or cheese. And its name comes from a mixture of two words: “cottage cheese” and “bread” (khacho and puri). Therefore, for us, the cheese version of this dish is closer and more popular.

Essentially, this is a pie that can be closed or open, made from puff pastry - yeast or unleavened, and even from simple unleavened dough. They are fried and baked, herbs are added, an egg is poured on top and other additives are used. The whole point is in technology and, by the way, you won’t be able to find one standard recipe - it doesn’t exist.

At home, it will be easiest for you to make khachapuri from puff pastry, primarily because the dough itself is most likely sold ready-made and packaged in the nearest supermarket, the purchase of which, you see, greatly simplifies and speeds up the process. Well, and, among other things, it is with this dough that you will achieve excellent airiness and crispiness.

If it is not in the supermarket or you just like to cook everything with your own hands, from start to finish, try the version of the recipe that we offer.

Puff pastry for khachapuri from homemade dough

If you've never tried making puff pastry before, don't worry - it's not difficult at all and doesn't take long.

Make the preparations:

• 500 g wheat flour;
• 75 g melted butter;
• 300 g chilled butter;
• salt;
• 1 glass of water.

So this is what the process looks like:

1. The flour is sifted and poured into a heap onto the surface where the dough will be kneaded.
2. The cooled butter is wrapped in parchment so that it is convenient to form something like a rectangle or square out of it.
3. A depression is made in a mound of flour and water and melted butter are poured into it, along with salt (in these proportions, about 2 teaspoons), after which the “preliminary” dough is kneaded - elastic and pliable. The dough will need to rest, so cover it with film and leave it alone for 40 minutes.
4. After standing, the dough is rolled out into a sheet, in the middle of which the same rectangle of butter is placed. Then the dough is folded into an envelope, rolled out, folded again and left in the refrigerator for 30 minutes. The procedure should be repeated 3 to 6 times.

Khachapuri with suluguni

Suluguni is a very tasty cheese and it behaves wonderfully during heat treatment. That is why it is the most popular of the cheeses used for filling such pies.

Ingredients:

• 500 g puff pastry;
• 500 g suluguni cheese;
• 50 g butter;
• 1 chicken protein (boiled);
• 1 chicken yolk (raw);
• greenery.

Preparation

1. Preparation will take almost no time. Especially if you are working with purchased dough. But there is one caveat - the dough will need to rest in ready-made khachapuri, so take this time into account.
2. Start by preparing the filling: grate the suluguni on a coarse grater, do the same with the protein. Mix them together, adding salt and chopped herbs.
3. The dough is defrosted according to the instructions usually located on the package. Unlike simple puff pastry, yeast dough They are sold in the form of a briquette, which must thaw completely, but not soften at the same time - catch this moment, otherwise the layers will mix.
4. After thawing, the briquette is rolled out and cut into squares, approximately 15 cm apart. The prepared filling is laid out in them, and then the edges are raised up and pinched together in the middle.
5. Place the filled khachapuri on a baking sheet, pre-greased with oil, and leave for half an hour. Then they are greased with yolk and baked at 200 degrees for about 20 minutes.

Khachapuri with feta cheese and cottage cheese from store-bought dough

In order for your khachapuri to come out especially tender and piquant, you should choose the fattest cottage cheese possible, and the cheese, on the contrary, should be drier.

Ingredients:

• 1 package of puff pastry without yeast;
• 200 g cheese;
• 200 g cottage cheese;
• 3 chicken eggs;
• greenery.

Preparation:

1. Grind the cottage cheese through a sieve, and grind the cheese on a grater. Mix and add 2 eggs and chopped herbs to the resulting mass. Now move on to the pies themselves.
2. After defrosting the dough according to the instructions, roll it out, fitting the sheets to the shape of the baking sheet. Lay out layers of dough and filling alternately, but so that the last layer is dough. Lubricate it with an egg, which you beat first and put it in the oven for half an hour, heated to 180 degrees.
3. When the pie has cooled, cut it into portions.

Khachapuri with puff pastry cheese is a famous delicious dish of Georgian cuisine. There are a lot of options for preparing dough and filling for khachapuri and all are winning. A hearty, delicious pie is sold in nearby bakery stores, prepared in restaurants and cafes, all that remains is to buy and eat.

But why spend extra money, because you can cook khachapuri at home, it’s much tastier! Moreover, you can make khachapuri from ready-made puff pastry bought in a store.

Believe me, the taste of traditional Georgian flatbread will not get any worse. Then quickly take a notepad and pen and write down simple and quick recipe khachapuri made from puff pastry!

Ingredients:

• puff pastry dough – 1 kg;
• cheese (any) – 500 grams;
• egg – 2 pcs.;
• butter – 50 grams.

How to cook khachapuri with cheese from puff pastry:

Preparing cheese filling for khachapuri
Take a medium-sized container and coarsely grate the prepared cheese using a grater. Remove the butter from the refrigerator in advance and place it closer to the stove, let it melt.

Then add to the bowl with the cheese and combine, stir well until a homogeneous mass is formed. Break one egg separately, beat it and pour it into the mixture, mix thoroughly. Now the fragrant filling is completely ready!

Let's prepare the dough for baking

If you can already knead it with your hands, then you can get down to business. You need to divide the dough into several squares and roll it out well with a rolling pin.

Spread an equal amount of cheese filling on all puff pastries. It is advisable to brush the edges of the dough with water or beaten egg using a pastry brush. This is done so that the dish does not fall apart while baking the khachapuri.

Secure the edges of the pie to form an envelope shape. Believe me, at the end of cooking, your Georgian dish will look delicious and smell tempting.

We bake delicious khachapuri in the oven
Line a baking dish with parchment paper, place the envelopes at a certain distance from each other, brush with beaten egg, which will give the pies a beautiful blush.

Preheat the oven to 230 C and bake. After 3 minutes, reduce the temperature to 180 C and bake for another 15 minutes. As soon as you feel the amazing aroma and see colossal external changes, rest assured, the puff khachapuri is ready.

As you can see, the recipe for khachapuri made from puff yeast dough is not at all difficult to prepare. And the household will be absolutely delighted with the delicious homemade baked goods. We wish you bon appetit!

If you want to cook real Georgian khachapuri with cheese from homemade dough, not store-bought, watch the video recipe

Khachapuri is already quite familiar to our taste and there is no need to go to the Caucasus to taste the delicious flatbread. Although to this day the masters of baking are well known, and an invitation to “For Khachapuri” often implies a specific establishment and culinary specialist. If you can’t visit the master, there is still the option of trying to cook it yourself. It's not an easy task, but the result can be very remarkable.

Khachapuri puffs with cheese - general principles of preparation

Puff khachapuri is prepared, as the name suggests, from puff pastry, although not only from it. Thin lavash and cheese filling laid out in a special way are also called puff khachapuri.

For puff khachapuri with cheese, you can prepare the dough yourself or use store-bought dough, either yeast or unleavened.

Various types of cheeses are placed in the filling: pickled, hard, cottage cheese or suluguni. These flatbreads are most delicious if you add several types of cheese to the filling.

Pickled cheeses and suluguni are grated. The cottage cheese is kneaded with a fork, and hard cheeses are cut into small cubes.

Khachapuri made from puff pastry with cheese can be baked in the oven or fried in a small amount of fat in a frying pan. Layered “lazy” lavash flatbreads are mostly baked.

Khachapuri puff pastry with cottage cheese and suluguni

Ingredients:

280 gr. cheese, “Adygei” variety;

Homemade or full-fat store-bought cottage cheese – 180 gr.;

125 gr. unsmoked suluguni;

A spoonful of “quick” yeast;

White refined sugar – 2 tbsp. l.;

100 gr. sour cream;

Three full glasses of flour;

Two eggs;

Parsley;

180 gr. butter or frozen homemade cream.

Cooking method:

1. Pour instant yeast into a small bowl or half-liter jar and add warm milk. Add granulated sugar, half a teaspoon of salt, sour cream and stir thoroughly.

2. Break the egg into a separate large bowl and beat it until smooth with a whisk or fork. Pour in the dissolved yeast, gradually add all the flour and knead the dough.

3. Melt the butter and let it cool to room temperature.

4. Roll out the dough into a large thin layer and spread cream or butter on it. The thicker the layer of fat, the better. Roll the dough into a not too tight roll, cover with a cloth and leave for half an hour.

5. Finely chop the parsley. Suluguni and Adyghe cheese rub with coarse crumbs.

6. Mash the cottage cheese, add grated suluguni, Adyghe cheese and parsley to it. Add the white from the remaining egg and mix vigorously.

7. Cut the dough rope into small pieces and roll each into a flat cake. To make the baked goods flaky, you need to place the dough correctly before rolling. You cannot place pieces on the cuts, otherwise the layered structure will be disrupted.

8. Place the filling in the middle of the flatbreads and pinch the edges tightly over it. Then turn the pieces over, seam side down, and roll over them several times with a rolling pin.

9. Place the preparations on a frying pan with vegetable oil, brush the top with beaten yolk and place in a hot oven for 20 minutes.

10. Brush the top of the finished flatbreads with melted butter.

Quick khachapuri made from puff pastry – “Balkan style”

Ingredients:

“Mozzarella” – 200 gr.;

100 gr. brine cheese, Feta variety;

600 gr. factory or homemade puff pastry;

Fresh egg.

Cooking method:

1. Leave the ice cream dough on the table for half an hour. This is enough for it to thaw well and become soft.

2. Combine the cheeses and mash them with a fork until mushy.

3. Pour the egg into a separate small bowl and beat it well. Mix two-thirds of the egg mixture into the cheese mixture, and set aside the remaining third. It is useful for lubricating the surface.

4. Cut the thawed dough into large squares measuring 14x14 cm and place a tablespoon of filling in the middle. Fold the dough over diagonally and pinch the seams tightly.

5. Place the pieces on a parchment-lined roasting pan and brush the top of them with the remaining egg mixture.

6. Bake khachapuri from puff pastry at 160 degrees until their surface is evenly golden.

Khachapuri made from puff pastry with cheese, Suluguni variety

Ingredients:

Standard, 250 gr. a pack of margarine;

Half a kilo of unsmoked Suluguni;

Three glasses of flour;

A tablespoon of softened butter;

Eggs – 2 pcs.

Cooking method:

1. Break the eggs into a wide bowl. Add a little salt, preferably finely ground, and mix well. Add flour, grate slightly frozen margarine onto it using a coarse grater and immediately knead the dough without waiting for it to thaw. Place it in a bag and place it in the cold, but not in the freezer, for two hours.

2. Beat the eggs vigorously with a fork, completely combining the yolks with the whites.

3. Grate Suluguni on a coarse or medium grater.

4. Add softened butter to it, and, stirring thoroughly, add two-thirds of the egg mass.

5. Remove the dough from the refrigerator and quickly roll it into a layer. The thickness should be no thinner than your finger, otherwise the cheese filling will leak out.

6. Cut the dough into 15 cm squares and place the cheese filling in the middle. Pin the opposite corners and then the seams together to form envelopes.

7. Then pinch the opposite corners tightly over the middle again and turn over. Roll with a rolling pin several times to form flat cakes.

8. Transfer the pieces to a greased baking sheet and prick them evenly over the surface, making a hole in the center.

9. Brush the flatbreads with the remaining beaten egg and bake in an oven preheated to 180 degrees for 20 minutes.

Lazy Georgian khachapuri puffs

Ingredients:

9% cottage cheese – 250 gr.;

Smoked “sausage” cheese – 200 gr.;

250 ml fat kefir;

Two sheets of thin light pita bread;

Butter;

Two large eggs.

Cooking method:

1. Grind the sausage cheese on the largest vegetable grater. Mash the cottage cheese, lightly salt it and mix it with smoked cheese. Beat kefir with eggs.

2. Take a small roasting pan and grease the bottom and sides well with butter.

3. Place a sheet of paper in it Armenian lavash so that edges of the same size hang from all sides.

4. Tear the remaining pita bread into large pieces. Take a third of the torn pita bread and dip it in kefir beaten with eggs for a minute. then remove and place the whole pita bread on the roasting pan.

5. Place half of the cheese filling on top, and another third of the soaked torn pita bread on top.

6. Place the remaining cheese mixture and the remaining torn pita bread, also pre-soaked in kefir, on it.

7. Fold the overhanging edges over it and generously brush them with the egg-kefir mixture.

8. Place the roasting pan in the hot oven.

9. After half an hour, remove and cut into portions of the same size.

Fried khachapuri made from puff pastry

Ingredients:

Half a kilo of mild hard cheese;

Two cloves of garlic;

100 gr. butter;

Creamy margarine – 100 gr.;

Two raw yolks;

One glass of cold drinking water;

One and a half tablespoons of table vinegar;

100 gr. wheat flour.

Cooking method:

1. In a large bowl, combine table vinegar, ice water, yolks and a pinch of salt.

2. Add all the flour, grate the margarine and immediately knead the dough. The faster you knead, the better it will flake. Place the ball-shaped dough into a bag, roll it up, and place it in the refrigerator for at least half an hour.

3. Take it out and divide it into four parts. Quickly roll them out to minimum thickness. Then generously grease each one with butter and roll it up. Melt the butter in advance or place it on the table to soften it. Place the rolled roll in the cold.

4. After half an hour, take it out, roll it out again, grease it with oil and roll it up, but not into a roll, but into an envelope. Repeat the process two more times.

5. Cut the cheese into small cubes and mix it with two tablespoons of melted butter and one raw egg. Add chopped garlic and stir well again.

6. Roll out the cooled pieces of dough into rectangular layers, one-third of a centimeter thick, and cut into squares of the desired size.

7. Place the filling in the middle of each and wrap it to form triangles.

8. Dip the pieces into hot oil and fry on both sides until golden brown.

Khachapuri made from puff pastry with cheese and egg – “Adjarian”

Ingredients:

Half a kilo of yeast puff semi-finished product;

Seven eggs;

300 gr. cheese, Suluguni variety (not smoked);

A spoonful of frozen cream.

Cooking method:

1. Cut the thawed dough into six rectangles of the same size. If it is too thick, roll it out lightly, but if its thickness is no more than 0.6 cm, there is no need to do this.

2. Roll the longest edges into thin tubes, and gather the side edges and pinch them well.

3. Place the dough on a parchment-lined baking sheet and brush the sides with beaten egg.

4. Grate the Suluguni cheese on a medium grater and mix it with the egg remaining after greasing the workpieces.

5. Spread the filling evenly over all the pieces and place the baking sheet in the oven. The oven temperature should be 180 degrees.

6. After 10 minutes, remove and make longitudinal indentations in the middle of each pie. Break one egg into them, add salt and put back in the oven.

7. Take it out when the whites turn white and the yolk is still runny.

8. Place the finished dish on plates and place a little butter in the middle of each khachapuri.

Layered khachapuri with cheese - cooking tricks and useful tips

If you are preparing a dish with only hard cheese, do not grate it, but cut it into small cubes. The cheese will not melt during baking, but will only soften slightly.

Do not roll out khachapuri made from puff pastry too thin with a rolling pin. The thickness of the cakes should not be thinner than one centimeter.

Be sure to brush the dough with beaten egg before baking. The surface of the finished products will not be pale. They will acquire a uniform golden hue.

By various recipes Khachapuri made from puff pastry with cheese can be fried; the products are more flaky if they are baked.

Dishes of national Georgian cuisine seem as distant to a novice cook as the stars in the sky Satsivi, chakhokhbili, lobio, khachapuri - it sounds so tempting. But you open the recipe, read about the same kneading dough for khachapuri or how you have to contrive to turn the flatbread in a frying pan, and your hands give up. No, it’s impossible to master this science yet. And I really want to try homemade khachapuri... But don’t despair. To the delight of beginners, simplified variations of classic Georgian dishes have been invented. And today we will try one of them - khachapuri made from puff pastry with cheese. Recipe with photo, I tried to analyze everything in detail, because I know how important any details are for beginners. You'll miss some seemingly unimportant detail, and the reader will lose the precious support that is so important when taking your first steps in the kitchen.

Ingredients for making khachapuri:

puff pastry – 900 gr.;

suluguni, feta cheese or Adyghe cheese – 200 gr.;

onion- 1 PC.;

vegetable oil – 50 gr.;

dill – 20 gr.;

chicken egg – 1 pc.

How to make khachapuri from puff pastry:

Place the cheese in a deep container and chop it well. Simply crush the cheese and grate the suluguni. Keep in mind that the cheese in the filling will remain pieces, but the suluguni will melt and stretch. Taste the cheese before adding it to the filling. If it is too salty, then it is better to take it in half with hard cheese of a neutral taste.

My family likes the filling to have fried onions in it. So I chop the onions finely. It can be replaced with green onion feathers.

In a well-greased frying pan, fry the onion until light golden brown. And I pour the fried onions into the container with the cheese.

Add chopped herbs. For such cases, I freeze dill for the winter on an industrial scale. You can also use fresh cilantro or parsley. Mix the ingredients thoroughly.

Thaw the puff pastry and roll out thinly. The thickness of the dough-like layer should be about 2-3 mm.

Using a dessert plate and pastry cutter, cut out large circles from the dough.

Place the cheese filling on the edge of the dough.

Cover the filling with the other half of the circle.

Bring the edges of the dough together tightly. You can use a fork, or you can make a pigtail.

Place the khachapuri on a baking sheet. Brush top with beaten egg.

Place the baking sheet in a well-heated oven (190-200 degrees) for 20 minutes.

Khachapuri can be removed when the top is well browned. Bon appetit!

Georgian pastries are famous for their taste, aroma and satiety. Classic recipe Caucasian cuisine is khachapuri. The products consist of a delicate cheese filling enclosed in an airy puff base. There are many options for how to prepare such a dish.

How to cook khachapuri from puff pastry

For a meeting of guests or a family feast, the hostess can easily and quickly prepare khachapuri from puff pastry. An important component of such baking is cheese or cottage cheese. If you prefer pickled varieties, grate them. Hard cheese products should be cut into small cubes, and the cottage cheese should be mashed with a fork. To make a Georgian dish even tastier, use several varieties. The filling should be placed on previously separated pieces of the base, and blanks should be made by forming envelopes.

The edges of the khachapuri must be carefully secured so that the molding is not damaged during the cooking process. You can send the products to bake with the filling inside. Another option is to roll it out again, this will press the cheese into the dough sheet. Such products are thinner, airier and crispier. Before baking, brush the envelopes with egg yolk to ensure a golden brown crust.

Puff pastry for khachapuri

The main component of successful Georgian baking is high-quality puff pastry for khachapuri. You can make it yourself using one of the recipes with photos or buy it ready-made in the store. A yeast or lean mixture is suitable; you need to choose it according to your taste. If you want to receive delicious pastries faster, replace the test mass with thin pita bread folded in several layers.

Recipe for khachapuri made from puff pastry with cheese

There is no single recipe for khachapuri made from puff pastry with cheese. To create the dish, you can use an unleavened base or a yeast base. Caucasian cuisine can be fried in vegetable oil or baked. The second method allows you to make baked goods more airy and layered. You can choose different types of cheese: hard, curd or pickled.

Adjarian-style khachapuri made from puff pastry

• Cooking time: 1 hour
• Number of servings: 6-8 persons
• Calorie content of the dish: 260 kcal
• Purpose: for a snack, afternoon snack
• Cuisine: Caucasian

Adjarian-style khachapuri made from puff pastry is an excellent option for an appetizing, simple dish that can be offered to guests or family for tea. Instead of classic suluguni, you can take feta cheese or Adyghe cheese. The baked goods are distinguished by their interesting taste and extraordinary satiety. The dish can be served hot or cold. If you wish, you can add dill, parsley or onion to the filling.

Ingredients:

• milk – 50 ml;
• suluguni cheese – 550 grams;
• sugar – 5 g;
• flour – 0.7 kg;
• olive oil – 30 ml;
• water – 250 ml;
• chicken eggs – 3 pcs.;
• dry yeast – 10 g;
• salt – 10 g.

Cooking method:

1. Pour the milk into a saucepan and heat it up a little. Add sugar and yeast to the liquid. Mix everything, leave for 5 minutes.
2. Combine flour, water, oil, salt and yeast mixture. Knead a dough base that is not stiff in consistency. The resulting mass should be left for 1-2 hours.
3. Grate the suluguni and distribute into portions according to the number of future pies.
4. Cut the dough into 4-5 pieces. Roll out each part, sprinkling the table with flour.
5. Take half of the reserved portion of cheese and place it along 2 sides. Fold the edges over the suluguni to form a boat. Place the rest of the cheese shavings in the middle. Do the same with each workpiece.
6. Bake the products in an oven preheated to 250 degrees for about 10 minutes.
7. Take out the pastry and break an egg into each boat. Place in the oven for 1-2 minutes.
8. Add 1 tsp to prepared khachapuri with puff pastry. vegetable oil.

Khachapuri with Adyghe cheese made from puff pastry

• Cooking time: 60 minutes
• Number of servings: 6-8 persons
• Calorie content of the dish: 285 kcal
• Purpose: snack
• Cuisine: Caucasian
• Cooking difficulty: medium

Khachapuri with Adyghe cheese made from puff pastry is a tasty and satisfying Georgian dish that is suitable for an afternoon snack, lunch or dinner. It’s not difficult to do – even a novice housewife can do it. Instead of parsley, you can use any other herb in the recipe. The yolk applied before baking gives a golden brown crust. The buns can be served with tea or coffee, either hot or cold.

Ingredients:

• eggs – 2 pcs.;
• Adyghe cheese – 250 g;
• parsley;
• cottage cheese – 180 g;
• butter – 180 g;
• suluguni – 125 g;
• flour – 3 tbsp;
• dry yeast – 1 tsp;
• sour cream – 100 g;
• sugar – 2 tbsp. l.

Cooking method:

1. Pour the yeast inside a small bowl and dilute it with warm milk. Place granulated sugar, salt and sour cream there. All components must be thoroughly mixed.
2. Break the egg into a separate bowl and beat it until smooth using a fork or whisk. Pour the yeast, gradually add flour. Knead the resulting mass well.
3. Remove the butter from the refrigerator, melt it in a water bath, and cool to room temperature.
4. Roll out the dough into a large thin layer. Spread the oil over its surface. Roll the plate into a roll, cover with a cloth, and leave for half an hour.
5. Finely chop the parsley. Grate both types of cheese on a coarse grater.
6. Mash the cottage cheese, add suluguni, Adyghe cheese, chopped parsley and egg white. Mix the ingredients thoroughly.
7. Divide the dough roll into small pieces with a knife, roll each into a flat cake.
8. Place the filling in the middle of the circles, fold the dough over the filling in the shape of an envelope, secure the edges well.
9. Turn the pieces over and roll them again with a rolling pin.
10. Grease a baking sheet with vegetable oil. Place the pies coated with yolk on top. Bake khachapuri for approximately 20 minutes. in a hot oven.

Khachapuri made from puff pastry

• Cooking time: 45 minutes
• Number of servings: 4-5 persons
• Calorie content of the dish: 265 kcal
• Purpose: snack, dinner
• Cuisine: Caucasian
• Cooking difficulty: easy

Khachapuri made from puff yeast dough is a Georgian appetizer that has a pleasant cheesy aroma and delicate taste. The dish is suitable for drinking tea at breakfast, lunch or dinner. The main ingredient is puff pastry for khachapuri with cheese, you can buy it in the store or make it yourself. Using a ready-made version will reduce cooking time. You will need to roll out the dough sheet, divide it into pieces, place the filling and fashion the boats. To bake a product, it must be placed in a preheated oven.

Ingredients:

• butter – 25-30 g;
• puff pastry yeast – 450 g;
• milk – 30 ml;
• suluguni – 250 g;
• chicken eggs – 1 pc.

Cooking method:

1. Defrost the puff pastry sheet and roll it out. The thickness of the layer should be no more than 0.7 cm.
2. Melt the butter in a water bath, let cool. Mash the cheese with a fork in a small bowl. Add a raw chicken egg and butter to it. Grind the ingredients again.
3. Cut the rolled out dough into 15 cm squares. Place the filling in the center of each piece. Fix the edges in the form of an envelope, secure well.
4. Line a baking sheet with baking parchment. Place the khachapuri so that they are positioned with the seams facing up. Let the preparations stand for about 10 minutes. in a warm place, brush with milk.
5. Bake the products for 15-20 minutes. inside the oven, preheated to 180 degrees. Leave the finished pies to cool for a few minutes.

Khachapuri made from puff pastry without yeast

• Cooking time: 40 minutes.
• Number of servings: 7-8 persons.
• Calorie content of the dish: 260 kcal.
• Purpose: afternoon snack, lunch.
• Cuisine: Georgian.
• Difficulty of preparation: easy.

Khachapuri made from puff pastry without yeast is suitable for lovers of bland food. Using simple Georgian spices will help give the products a spicy aroma. Baking according to this recipe will please your family and guests. The usual forming of khachapuri from ready-made puff pastry can be replaced by rolling out the dough with cheese, then creating envelopes. They should turn out thin and crispy.

Ingredients:

• feta cheese – 50 g;
• egg – 1 pc.;
• puff pastry without yeast – 0.5 kg;
• suluguni – 200 g.

Cooking method:

1. Remove the puff pastry from the packaging and leave it to defrost.
2. Grate the cheese using a coarse grater. Take an egg and separate the yolk from the white.
3. Roll out the dough and cut into 8 approximately equal squares. Brush the parts with egg white using a brush.
4. Place the cheese filling on the center of each square. Pinch the dough into an envelope and roll it out again so that the cheese is pressed into the base.
5. Connect the edges of the resulting workpiece in the center, brush the pinched area with egg white.
6. Line a baking sheet with parchment, arrange the pies, brushing them with yolk on top.
7. Products should be baked at 180 degrees for 25-30 minutes.

Khachapuri on puff pastry - cooking secrets

Proper preparation of khachapuri on puff pastry involves following some recommendations:

• After sculpting the blanks, do not roll them into a cake thinner than 1 cm.
• The dish can be prepared by frying or baking. If you want to achieve more layering, give preference to the second method.
• To give the baked goods an even golden hue, be sure to brush the pies with egg yolk before putting them in the oven.
• If you use hard varieties for khachapuri with puff pastry cheese dairy product, do not grate it. The component should be cut into small cubes. This way the cheese will not melt completely, but will only melt slightly.

Video: khachapuri with puff pastry cheese