Khachapuri is an incredibly popular, tasty and long-known national Georgian dish. There is more than one recipe: Adjarian khachapuri, khachapuri with cheese, with chicken, with meat and many other types of this incredible delicacy. Of course, you can buy it in a store or bakery, but is it worth buying such khachapuri somewhere else when you can prepare it at home, with your own hands, and make it much tastier?!

What could be tastier than tender puff pastry with a delicious cheese filling inside? The answer is easy to predict, which is why khachapuri made from puff pastry is so incredibly popular. One of the advantages of this dish is that it is very easy to prepare at home and even a novice housewife can cope with this simple task.

• 1 kilogram of ready-made puff pastry;
• 550 grams of suluguni cheese;
• 2 chicken eggs (1 for the dough, 1 for greasing);
• 1 tablespoon butter.

Recipe

1. First, let's prepare the filling. Let's take the recipe and a large grater, on which you will need to grate the cheese into a plate or bowl.
2. Take butter and melt it. However, it shouldn’t be hot either.
3. Add butter to the cheese and mix to form a homogeneous paste, this is what the recipe requires.
4. Take the egg and break it into the cheese, mix slowly. The delicious cheese filling is ready!
5. We take out a kilogram of ready-made dough; if it was frozen, you will have to defrost it a little so that you can sculpt it.
6. When the dough reaches the desired state, it will be necessary to divide it into several parts, each of which should then be rolled out.
7. Now we put our ready-made suluguni cheese filling on each flatbread of yeast-free dough.
8. We secure the edges of the khachapuri made of puff pastry. As a result, we should get neat envelopes that will look very appetizing when the recipe is completed to the end.
9. Place the molded khachapuri on a baking sheet, brush each pie with the egg mixture to give it a nice, appetizing, rosy appearance.
10. Bake khachapuri from puff pastry in a hot oven at maximum temperature for no more than 20 minutes. The fact that our dish is ready will be indicated by a wonderful smell and incredibly beautiful appearance.

Advice: the cheese can be replaced with any one you like, for example, you can bake khachapuri with Adyghe cheese made from puff pastry or with feta cheese, the recipe allows

In this simple way we made an incredible dish that you can enjoy with your whole family. You can experiment with the filling, for example, try making khachapuri with cottage cheese, chicken or meat; you can use any recipe. It's absolutely finger licking delicious and a great way to cater to your family's preferences.

Boats in Adjarian style

Adjarian khachapuri is the same familiar dish, but it has slight differences. Firstly, the dough from which it is made is yeast, and secondly, the shape of these pies is completely different. These khachapuri differ precisely in their shape, which made them famous almost throughout the world. Such boat pies will be sold among your family members for a sweet soul.

Set of products for cooking

• 1 kilogram of ready-made yeast dough;
• 500 grams of suluguni cheese (can be replaced with feta cheese);
• 3 chicken eggs.

Recipe

1. In general, it is advisable to have ready-made homemade dough for such khachapuri, but if you don’t have time, you can use store-bought dough. The main thing is that it is yeasty and preferably good. The finished dough must first be removed from the refrigerator so that it can defrost and something can be molded from it.
2. Cut the finished dough into several parts. Roll each part into a thin layer.
3. We must turn each layer into a kind of boat; for this we twist and secure the edges, leaving a large, wide middle, which we will fill with cheese filling.
4. Now we set the boat sailing on a baking sheet covered with parchment, and stop there. Our Adjarian khachapuri still has nothing to do in the oven.
5. Now you need to make a delicious filling; to do this, grate the cheese on a coarse grater and immerse it in the middle of the boat. If you wish, you can bake boats with cheese and herbs.
6. Now we put the baking sheet in the oven, which should be at least 250 degrees. At this temperature, Adjarian khachapuri should remain in it for at least 7–8 minutes. Afterwards you will need to take them out and pour the egg on top.
7. Then put it back in the oven for a few more minutes so that the egg has time to cook. And you can serve it to the table.

An easy and incredibly simple recipe for such khachapuri with egg will allow you to cook and show off your culinary skills in front of your family and guests. Well, why isn't it the perfect recipe?

Cooking khachapuri at home in the oven is a very simple matter and it doesn’t matter what recipe you have chosen, whether you are preparing khachapuri from puff pastry, Adjarian yeast dough, with chicken, with cottage cheese or with herbs - it doesn’t matter, the main thing is that the recipe itself will play into your hands and will allow you to make at home what you cannot buy in any store.

Bon appetit!

If you are asked to describe what khachapuri is, then you can explain that it is with the addition of suluguni cheese (or some other). But this, believe me, is too little to describe something so wonderful and incredibly tasty. Today, there are many recipes that explain step by step how to cook khachapuri with puff pastry cheese. Such products are made mainly with the addition of cheese, although cottage cheese is sometimes used. Also, some housewives use, for example, butter dough instead of puff pastry. But it must be said that the original and traditional Georgian recipe involves the use of puff pastry. First you need to decide what type of khachapuri you want to prepare, and what kind of dough you will need for this. Here we offer you a real recipe for khachapuri with puff pastry cheese.

You will need the following ingredients:

• eggs - 2 pieces;
• suluguni cheese - 400-500 grams;
• butter - 2 tablespoons;
• puff pastry - 1 kilogram.

Preparation

Having decided on the products and their quantity, study the step-by-step instructions with which you can easily prepare khachapuri:

1. grated on a coarse grater. A fine grater will not work, since the traditional recipe for khachapuri with puff pastry cheese calls for large pieces of cheese. This is necessary so that, once melted, they are softer and tastier.
2. Add one egg and one tablespoon of melted butter. Mix everything in a large cup.
3. Roll out the puff pastry to a thickness of approximately 5 millimeters. Cut it into squares and spread the filling.
4. It is best to fasten the corners with an “envelope”. This way they won't open and you won't lose some of the filling.
5. After you have secured the edges with an “envelope”, you need to pull them towards the middle. It is not at all necessary to do this, because in the store you can often find such products in the form of an envelope, but the traditional recipe for khachapuri with puff pastry cheese, which is popular in Asian countries, implies a rounded shape.
6. Having secured the product, you place it seam side down on an oiled table and roll it out with a rolling pin. You should get flat cakes that need to be placed on a greased baking sheet and put in the oven.
7. The oven should be heated to 250 degrees. Fry the khachapuri for about 20 minutes, this is enough for the dough to bake and the cheese to completely melt.
8. After 20 minutes, take out the resulting golden brown products and let them cool for some time. No need to lubricate with oil. They should be crispy on the outside and soft with butter and cheese on the inside.

A little conclusion

As you can see, this one with puff pastry cheese is quite simple to make. It does not imply the use of any exotic products; these flatbreads are prepared very quickly. In a situation where you need to quickly prepare something tasty for guests, khachapuri is an excellent choice, because they are not only tasty, but also a healthy dish due to the large amount of cheese they contain.

Georgian cuisine has always been distinguished by an incredible abundance of tasty and varied dishes, a skillful combination of all kinds of spices, a richness of subtle aromas and some mystery in the names of dishes. For example, khachapuri. Hearing this name, the imagination begins to imagine some kind of intricate, exquisite dish, but in reality it turns out that it is simple, incredibly tasty and easy to prepare, representing a pie or flatbread made of dough with cheese filling inside. An ordinary flatbread with cheese, but what does it sound like!

Khachapuri with cheese has long been loved not only in Georgia, where every housewife knows how to cook it, and each has her own secrets. Although if we talk about secrets, then, according to Georgian bakers, the secret to baking the most delicious khachapuri is not the shape of the product or even the filling, but a warm heart and skillful hands. Cooking khachapuri is actually not difficult, it takes little time, and the taste is... “simply special,” as Arkady Raikin said. In general, the process of eating does not leave anyone indifferent.

First, let's talk about the dough from which khachapuri with cheese is made. It can be flaky, yeasty, fresh. You can buy ready-made dough, since the choice in any supermarket is pleasing to the eye, but it is still better to prepare it yourself, because a dish completely prepared with your own hands becomes a hundred times tastier. Real khachapuri dough is mixed with matsoni (Caucasian fermented milk drink). You can make matsoni yourself. To do this, you need to heat 3 liters of milk, add 1-2 tbsp. sour cream, close the lid and wrap in a towel. Let it stand in this form for 2 hours, then put it in the refrigerator and wait until the mass thickens. Although, matsoni can be replaced with yogurt or kefir.

According to the chosen recipe, the dough is kneaded and allowed to rest. This time can be used to prepare the filling, the classic version of which is Imeretian cheese, but other soft or pickled cheeses are also used, for example, suluguni or feta cheese. Sometimes they are mixed with cottage cheese and chopped herbs are added to the filling: parsley, dill, cilantro. If the cheese is too salty, it must first be soaked for 2 to 5 hours, depending on the degree of saltiness. In order for the cheese to be freed from salt faster, a large piece must be cut into slices approximately two centimeters thick.

The shape of khachapuri can also be different, they are made closed on all sides or open, in the form of boats or envelopes, oval, triangular, square... But one rule remains unchanged: the thinner the khachapuri, the better. The walls are of equal thickness and the filling evenly distributed inside is considered the height of culinary skill. Prepare khachapuri with cheese in the oven or in a large flat frying pan, carefully turning over so that they are fried on both sides. Ready-made khachapuri with cheese is greased with butter or melted butter. In round khachapuri, sometimes a hole is cut on top and a piece of butter is placed on it, and melted butter is simply poured inside, as much as will fit.

They eat khachapuri with cheese, as they say, piping hot, and if they cool down, they can be reheated in the microwave or oven, greased with oil again. The taste of hot khachapuri with a fiery cheese filling inside cannot be expressed in words, you have to try it. In order not to waste words, we suggest you start preparing khachapuri with cheese right now, so that you can experience the whole cooking process yourself and enjoy the incredibly tasty result.

In fact, there are not so many recipes for making khachapuri with cheese. At first glance, they seem very similar, but at the same time, each recipe is a separate story. In Georgia they prepare khachapuri with cheese according to one recipe, in Ossetia it is completely different. In some places, in addition to cheese, mushrooms are also added to the filling, and in others, potatoes are added, but real khachapuri should be with cheese and only cheese.

Khachapuri with cheese in Georgian style

Ingredients:
5 stacks wheat flour,
1 egg,
500 ml matsoni or kefir,
300 g cheese,
200 g suluguni,
100 g Imeretian cheese,
1 tsp salt,
1 tsp Sahara,
1 tbsp. baking powder,
2 tbsp. vegetable oil.

Preparation:
Sift the flour and add baking powder to it. Make a well in the flour, pour matsoni, egg, a little vegetable oil into it and add salt and sugar. Knead an elastic, soft dough and place it in the refrigerator for 1 hour, wrapped in cellophane. Grate the cheeses and mix. After the time has passed, remove the dough from the refrigerator, roll it into small round or oval pieces no thinner than 1 cm thick, place 5 tbsp in the middle of each flatbread. cheese and gather the edges of the dough into a “bag”. Leave the middle open. After this, carefully turn the flatbread over so that the cheese does not spill out, and roll it out with a rolling pin. Preheat the oven or frying pan, grease with vegetable oil and bake the khachapuri, cheese side up, over medium heat. Grease the finished khachapuri with butter.

Adjarian khachapuri with cheese

The peculiarity of this type of khachapuri is its open top. For the filling they use not very salty soft cheese (Imereti), but you can use Adyghe or other soft brine cheese. Traditionally, the dough is kneaded with matsoni, but sour cream or kefir will work instead. When the khachapuri is baked, you can crack a chicken egg or a couple of quail eggs into the middle of each and put it in the oven for 1 minute so that the white curls while the yolk remains liquid. A broken off small piece of khachapuri is dipped into the egg and eaten. Nourishing, quick - a good idea for dinner!

Ingredients:
For the test:
3 stacks flour,
1 stack sour cream,
50 g butter,
1 tsp salt,
½ tsp. soda
For filling:
400 g soft cheese,
1 egg,
greenery.

Preparation:
Crumble butter into flour, add salt and soda. Pour in the sour cream and knead the resulting mass for at least 15 minutes. It should become elastic. Then put the dough in the refrigerator for 30 minutes. Grind the cheese for the filling using a grater, masher, or just your hands. Beat the egg and add chopped herbs. If necessary, lightly salt the resulting mass. Divide the dough into 8 pieces, roll them into small balls, which then roll into flat cakes. Place cheese and herbs on each flatbread and smooth the filling to the very edges. Now assemble the flatbread with the filling into a boat. To do this, roll one edge of the flatbread halfway into a roll, and do the same with the second edge. Be sure to pinch the ends to prevent the filling from falling out. You should end up with an open top boat. Bake your boats in an oven preheated to 180-200°C for about 20 minutes. Don't overcook, just lightly brown. Place butter in the finished hot boats.

Imeretian khachapuri with cheese

Ingredients:
For the test:
3 stacks flour,
1 stack kefir,
1 egg,
1 tsp Sahara,
1 tsp salt,
½ tsp. soda,
2 tbsp. vegetable oil
For filling:
400 g hard cheese,
1 egg.
For lubrication:
50 g butter.

Preparation:
Mix soda, vegetable oil, salt and sugar in kefir, beat in the egg. Add 2 cups of flour to the resulting mixture. Knead a soft, slightly sticky dough, adding the remaining flour, just do not overdo it, the dough should hold its shape well. Leave the dough, covered with a napkin, for 30 minutes. Grate the cheese on a coarse grater, beat in the egg and mix. Roll out the dough into a sausage, which you cut crosswise into 8-10 pieces. Roll each piece into a flat cake and add the filling. Gather the edges up and pinch well. Turn the resulting bag over, press it down with your hands and lightly roll it out with a rolling pin. Then turn the bag over again and roll it out again. Just don't press too hard to prevent the dough from bursting. Place the finished flatbreads in a dry frying pan and bake over moderate heat on both sides. If the khachapuri turns out to be plump, cover with a lid so that it cooks well. Grease the finished khachapuri with butter.

Khachapuri with Megrelian cheese

The peculiarity of these khachapuri is that the filling is placed not only inside, but also on top of the flatbread, like pizza, after first brushing the surface with egg. The ingredients are indicated for one large flatbread baked from yeast dough. Instead of suluguni cheese, you can use cheese that is not too salty.

Ingredients:
For the test:
300 g flour,
200 ml water,
1 tbsp. Sahara,
1 tsp salt,
½ tsp. dry yeast,
50 g margarine or butter.
For filling:
350 g suluguni,
1 yolk.

Preparation:
Add salt, sugar to warm water, add flour, yeast and knead into a loose dough. Add softened margarine or butter, knead until smooth and leave for 1 hour, covered with a towel. Grate the cheese on a coarse grater (put some of the grated cheese aside). Knead the risen dough, roll it into a flat cake, put the filling on it, lift it and pinch the edges in the center. Then roll out with a rolling pin on both sides and make a hole in the middle (5-7 mm in diameter). Place the flatbread on a greased baking sheet, brush the surface of the flatbread with yolk to form a beautiful crust when baking. Sprinkle the remaining cheese on top and place in an oven preheated to 200°C for 20 minutes.

Khachapuri with homemade cheese

They can be prepared using cottage cheese dough; it does not go stale for a long time. These flatbreads are most delicious when served hot. For filling, you can use any cheese you can find in the house; even processed cheese will do.

Ingredients:
For the test:
200 g margarine or butter,
200 g cottage cheese,
2 eggs,
flour (how much dough will take),
1 tbsp. (incomplete) table vinegar,
1 tsp (without a slide) soda,
a pinch of salt.
For filling:
300-400 g of any cheese or 4 processed cheese,
4 tbsp. sour cream,
3 cloves of garlic,
greens - to taste,
1 yolk - for lubrication,
some sesame seeds - for sprinkling.

Preparation:
Melt the margarine or butter, beat in the eggs, add salt, and stir in the cottage cheese, pureed through a sieve. Pour in vinegar. Add flour mixed with soda, knead a stiff dough and put it in the refrigerator for a while. Grate the cheese on a coarse grater, add sour cream, chopped herbs and chopped garlic. If the cheese is not very salty, lightly salt the resulting mass. Divide the dough into 2 equal parts. Roll one into a round flatbread, transfer to a baking sheet and place all the filling on it, cover with the second rolled out flatbread and pinch in a circle. Press the filling down lightly with a rolling pin. Brush the top with yolk and sprinkle with sesame seeds. Place the baking sheet in an oven preheated to 180°C and bake for 40-50 minutes. Remove from the oven, cut the finished dish into triangles and serve.

Quick khachapuri with cheese

Ingredients:
100 pita bread,
100 g cheese,
100 g cottage cheese,
1 egg,
1 clove of garlic,
cilantro, parsley - to taste.

Preparation:
Mix together feta cheese and cottage cheese, add chopped garlic and finely chopped herbs to this mixture. Cut the pita bread into large squares with scissors, put the filling inside each square, roll it into an envelope, brush with egg and bake in the oven at 200°C for 5-10 minutes.

Khachapuri from butter dough with cheese

Ingredients:
For the test:
1 kg wheat flour,
1.5 stack. milk,
½ cup ghee,
2 eggs,
½ tsp. soda,
1 tbsp. wine vinegar.
For filling:
500 g young pickled cheese,
2 eggs.

Preparation:
Grind the cheese and mix it with two eggs. Beat the remaining eggs with oil, add soda and mix. Then add milk and vinegar and gradually pour this liquid mass into the sifted flour. Knead the dough, divide it into 2 parts and roll each thinly. Sprinkle a baking sheet with flour and place one flatbread on it, spread the filling evenly on top, cover with the second flatbread, seal the edges tightly and bake in an oven preheated to 180°C for 20-30 minutes.

Khachapuri made from puff pastry

Ingredients:
500 g ready-made puff pastry,
1 egg,
500 g suluguni (Imeretian cheese or feta cheese).

Preparation:
Roll out puff pastry into flat cakes 3-5 mm thick. Place the grated cheese filling with a lightly beaten egg in the middle. Fold the edges of the flatbread into an envelope and mold them so that the filling in the middle remains open. Bake in the oven until done. Grease hot khachapuri with butter.

All you have to do is apply your skillful hands to the proposed recipes and add a piece of your golden heart, and your khachapuri with cheese will turn out great.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Khachapuri made from puff pastry is perhaps the easiest way to prepare this dish. Housewives usually use ready-made puff pastry, as this guarantees delicious baked goods. At the same time, you do not need to waste time and effort preparing the base yourself, which is a complex and time-consuming process that requires skills. Classic khachapuri is prepared with cheese, but there are different variations - with cottage cheese, beans, and meat filling.

The recipe for such a dish will help out in a variety of situations, for example, before guests arrive. Khachapuri can be served for tea or main courses instead of bread. It is worth noting that the classic recipe involves preparing baked goods not from puff pastry, but from sponge yeast dough. In any case, it will take at least an hour to make aromatic flour products. Some cook khachapuri in the oven, and some in a frying pan.

Story

Khachapuri is a Georgian dish. In translation, “khacha” means cheese, and “puri” means bread. Traditionally, not a single feast is complete without it. Every Georgian family has its own recipe for making such baked goods, which has rightfully become the pride of Caucasian cuisine. The secrets of making bread with cheese filling are passed down from generation to generation.

Khachapuri occupies an important place in Eastern European cuisine, since the culinary traditions of Georgia cannot leave any gourmet indifferent. For this reason, baking is not uncommon in Ukraine, Russia, and Belarus. Housewives prepare it in their home kitchen. Khachapuri can often be ordered in coffee shops and restaurants.

There are recipes for making flour products with minced meat. But in this case, it is not entirely correct to call the dish khachapuri, since it should in any case consist of bread and cheese. Many people will be interested to know that in Georgia they prepare several other dishes very similar to khachapuri. These include:

• lobiani, which is made with bean filling;
• kubdari are flatbreads with minced meat;
• Balkar-Karachay Khychin is a traditional dish that is prepared with cheese and potato or meat filling.

Georgians are so proud of their national pastry that in 2010 they passed a law designed to protect the trade name “khachapuri”.

Baking Features

According to tradition, national Georgian pastries should have a round shape. You can bake portioned flatbreads, or you can make a large khachapuri, which is then cut into 6 - 8 servings. The exception is Adjara-style khachapuri. This product has an oval shape and resembles a boat. A raw egg is driven into the center of such baked goods and baked along with the dough. It is important to note that it is advisable to add a special type of cheese to the dish - suluguni.

Despite the fact that it is advisable to use sponge yeast dough for the classic recipe, you will get an equally tasty dish if you buy a ready-made puff pastry base. Moreover, it will taste familiar to a person accustomed to Slavic cuisine.

Khachapuri from puff pastry can be prepared in just 1 hour, whereas a regular recipe requires a lot of time. In addition, you can use a variety of fillings. Very tasty baked goods will be made with cottage cheese or young cheese, for example, Adyghe, homemade. You can conduct a culinary experiment and add boiled eggs and herbs, such as dill, to the cheese.

There are different ways to heat treat a dish. The classic recipe involves baking khachapuri in the oven. But you can also cook it in a frying pan. In any case, a dish prepared in accordance with technology will turn out incredibly tasty. It can be an excellent substitute for bread - in this case, khachapuri should be served along with main courses.

If you are expecting guests to arrive, cheese scones can be served with tea and coffee. Such flour products are not only tasty, but also very satisfying. Cheese and cottage cheese are very healthy ingredients that enrich the body with calcium.

A simple puff pastry recipe

To make khachapuri from puff pastry, you need to choose the right base in the store. We recommend purchasing semi-finished products from well-known manufacturers. It is very important to pay attention to the composition, which should be natural.

So, to make such a dish, you will need a small amount of ingredients:

• 500 grams of puff pastry;
• 300 grams of Adyghe cheese;
• 70 grams of butter;
• flour.

Puff pastry must be thawed at room temperature. After this, it should be divided into two equal parts, from which two circles 3 - 4 millimeters thick should be rolled out. Separately, you need to grate the cheese on a coarse grater. After this, the cheese is laid out and evenly distributed over the surface of the dough. We recommend adding butter to the cheese - this will make the filling juicy.

The recipe does not include adding a raw egg to the filling. You can add salt to the filling if you like salty cheese. We do not recommend adding sugar, since such an ingredient does not combine with Adyghe cheese.

After this, the top layer is placed on the bottom layer of dough with filling. With careful movements, you need to pinch the edges, firmly fastening them together. Next, you need to place a sheet of parchment paper on a baking sheet and grease it with a small amount of butter or vegetable oil. Before you place your khachapuri on a baking sheet, it is advisable to lightly sprinkle it with flour.

The dish should be baked for 20 - 35 minutes in an oven preheated to 180 degrees. After you remove the flour product from the oven, you can sprinkle it with a small amount of cheese. This will give the dish an even greater aroma and emphasize its extraordinary taste.

It is best to serve baked goods warm. But such flour products retain their taste even several hours after cooking. For this reason, khachapuri can be prepared several hours before guests arrive.

If desired, you can make portioned khachapuri. To do this, you need to roll out not two circles of dough, but small squares. After you place the filling on the dough, form triangles that are easy to bake in the oven. As you can see, this method of preparing khachapuri with puff pastry cheese is universal and very simple.

Homemade khachapuri with cottage cheese

The recipe for the following dish will be useful if you have cottage cheese in the refrigerator. So, you need to take the following ingredients:

• 1 kilogram of puff pastry;
• 1 egg;
• 400 grams of cottage cheese;
• dill;
• salt;
• 100 grams of butter.

The dough must be rolled out to a thickness of 5 millimeters. The layer should be sprinkled with a little flour and left for 5 minutes in a warm place so that the dough “rests.” In the meantime, you can start filling. To do this, pass the cottage cheese through a sieve or crush it with a fork. Such actions will give the filling a uniform consistency. After this, a raw egg, salt, and dill are added to the filling with cottage cheese.

The mixture should be mixed well. You can add any other spices to your taste. If the filling with cottage cheese is too liquid, you need to add a tablespoon of flour to it.

After this, the dough is cut into equal squares measuring 20 x 20 centimeters. Then the filling and a small piece of butter are placed in the center of each square. It is very important to properly secure the edges of the products. This is done as follows: opposite corners are fastened together, after which the remaining parts of the dough envelope are connected with careful movements. Before baking khachapuri, you need to brush their surface with egg yolk to give it a beautiful color.

The baking sheet is greased with butter. It is also advisable to cover it with parchment paper, which will prevent burning. Khachapuri should be baked in the oven until cooked. This process usually takes about 30 minutes. The dish is best served with tea. During the cooking process, the house will be filled with the pleasant aroma of fresh baked goods.

There are dozens of recipes for making khachapuri. This Georgian dish leaves no one indifferent who has tried it at least once in his life. The fastest and easiest recipe involves using ready-made puff pastry, which can be purchased today in almost any store. We recommend that you please your guests at home and loved ones with such delicious pastries that are ideal for a sweet table or can replace bread if served with main courses.

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 puff pastry 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

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;

180 gr. butter or frozen homemade cream.

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. Rub Suluguni and Adyghe cheese into coarse crumbs.

6. Mash the cottage cheese, add grated suluguni, Adyghe cheese and parsley to it. Add the white of 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 out. 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”

. “Mozzarella” - 200 gr.;

100 gr. brine cheese, Feta variety;

600 gr. factory or homemade puff pastry;

Fresh egg.

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

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.

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 create 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

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.

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 Armenian lavash in it so that edges of the same size hang on 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

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.

1. In a large bowl, mix 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”

Half a kilo of yeast puff semi-finished product;

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

A spoonful of frozen cream.

1. Cut the thawed dough into six rectangles of the same size. If it is too thick, roll it out slightly, 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.

According to various recipes, khachapuri made from puff pastry with cheese can be fried; the products are more flaky if they are baked.