If you are asked to describe what khachapuri is, then you can explain what it is with the addition of suluguni cheese (or some other). But this, believe me, is too little to describe such a wonderful and insanely delicious. 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 instead of puff pastry. But I must say that the original and traditional Georgian recipe involves the use of puff pastry. First you need to decide what kind of khachapuri you want to cook, and what kind of dough you 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.
Cooking
Having decided on the products and their quantity, study the step-by-step instructions with which you can easily cook khachapuri:
- rubbed on a coarse grater. A fine grater will not work, since the traditional recipe for khachapuri with puff pastry cheese provides for large pieces of cheese. This is necessary so that, when melted, they are softer and tastier.
- Add one egg and one tablespoon of melted butter. Mix everything in a large bowl.
- Roll out the puff pastry to a thickness of about 5 millimeters. Cut it into squares and lay out the filling.
- It is best to fasten the corners with an "envelope". So they will not open, and you will not lose part of the filling.
- After you have fastened the edges with an "envelope", you need to pull them to the middle. It is not at all necessary to do this, because you can often find such products in the store - in the form of an envelope, but the traditional recipe for khachapuri with puff pastry cheese, which is popular in Asian countries, implies precisely a rounded shape.
- Having fastened 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, which must be placed on a greased baking sheet and put in the oven.
- The oven should be heated to 250 degrees. Fry khachapuri for about 20 minutes, this is enough for the dough to bake and the cheese to completely melt.
- After 20 minutes, take out the resulting ruddy products and let them cool for some time. Oil lubrication is not required. They should be crispy on the outside and soft with butter and cheese on the inside.
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 cakes are prepared very quickly. In a situation where you need to quickly prepare something tasty for your guests, khachapuri is a great choice, because they are not only tasty, but also a healthy dish due to the content of a large amount of cheese.
Khachapuri with puff pastry cheese is a famous appetizing 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 the nearest bakery shops, 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 cook khachapuri from ready-made puff pastry bought in a store.
Believe me, the taste of traditional Georgian flatbread will not get worse from this. Then rather take a notebook, a pen and write down a simple and quick recipe for khachapuri from puff pastry!
Ingredients:
- puff yeast dough - 1 kg;
- cheese (any) - 500 grams;
- egg - 2 pcs.;
- butter - 50 grams.
How to cook khachapuri with cheese from puff pastry:
Cooking cheese filling for khachapuri
Take a medium-sized container and coarsely grate the prepared cheese with a grater. Remove the butter from the refrigerator in advance and put it closer to the stove, let it melt.
After adding to a bowl with cheese and combine, stir well until a homogeneous mass is formed. Break one egg separately, beat and pour into the mixture, mix thoroughly. Now the fragrant filling is completely ready!
Prepare the dough for baking
If you can already knead it with your hands, then you can get down to business. It is necessary to divide the dough into several squares and roll it out well with a rolling pin.
Spread the same amount of cheese filling on all puff pastries. It is desirable to grease the edges of the dough with water or a beaten egg using a culinary brush. This is done so that the dish does not fall apart during baking khachapuri.
Fasten the edges of the pie so that you get the shape of an envelope. Believe me, at the end of cooking, your Georgian dish will look delicious and smell tempting.
We bake delicious khachapuri in the oven
Line the parchment paper in a baking dish, put the envelopes at a certain distance from each other, grease with a beaten egg, which will give a beautiful blush to the pies.
Preheat the oven to 230 C, put to bake. After 3 minutes, lower the temperature to 180 C and bake for another 15 minutes. As soon as you feel an amazing aroma and see colossal external changes, be sure that puff khachapuri is ready.
As you can see, the khachapuri recipe from puff yeast dough is quite simple to prepare. And the household will be delighted with delicious homemade cakes. We wish you bon appetit!
If you want to cook real Georgian khachapuri with cheese from homemade dough, and not from a store-bought one, watch the video recipe
Khachapuri is a Georgian dish. It is a flatbread with cheese, although alternative fillings can be meat or fresh fish. Traditionally, the dough recipe for this dish includes yoghurt. This fermented milk product is not always available for sale, so it is often replaced with kefir or sour cream. However, this test is not the only one. When preparing khachapuri, yeast or puff pastry is often used. If this dish is prepared from dough mixed with yogurt, it is fried in a pan. Puff khachapuri is baked in the oven.
Puff pastries with cheese have been cooked since the Middle Ages. They were born high in the mountains of northwestern Georgia. Gradually, the dish spread throughout all Georgian villages and today is known to the whole world. It is interesting that in each village khachapuri is cooked differently and at the same time they consider their recipe to be the most correct. Dishes differ not only in the recipe, but even in the form. A striking example is Adjarian khachapuri. They have the shape of a boat, unlike other round varieties of this dish. In addition, open Adjarian cheese cakes are topped with a soft-boiled egg.
You can bake khachapuri yourself at home from ready-made puff pastry, then it will take no more than half an hour to prepare this dish. The classic version of the filling is Imereti cheese. However, you can safely experiment with it. It may well be suluguni cheese or a mixture of cheeses - mozzarella, feta and cheese. You can also add cottage cheese, garlic and chopped herbs to them. It is believed that the ideal ratio of filling and dough is 1:1. But if you manage to make more stuffing, the dish will only benefit from this.
Georgian bakers say that in order to make delicious khachapuri, it is not necessary to be able to skillfully mix the ingredients of the dough and skillfully prepare the cheese filling. It is important to put your soul into cooking, to have dexterous hands and a warm heart. And then everything will work out!
Ingredients
- 500 g suluguni cheese
(or a mixture with mozzarella, feta and cheese, you can add a little cottage cheese); - 2 sheets of ready-made puff pastry;
- 2 eggs
(1.5 eggs for filling, 0.5 eggs for greasing khachapuri before baking in the oven); - 1 st. l. soft butter.
How to cook khachapuri with cheese:
- Grind the cheese with a coarse grater and pour it into a deep bowl.
- Add eggs and soft butter to cheese. To thaw it, take it out of the refrigerator in advance. Mix the stuffing well. If desired, you can make not just a filling with cheese, but add finely chopped parsley and dill, cottage cheese, a little salt and crushed garlic to it.
- Roll out puff pastry. The thickness of the layer should not be less than half the little finger, otherwise the dough will tear and the filling will come out. From the puff pastry, cut out squares with a side of about 15 cm.
- Put the cheese filling in the center of the square with a tablespoon.
- Fasten the opposite corners of the square in the center so that the filling is inside, and the dough square takes the form of an envelope.
- Fasten all corners of the resulting envelope in the center again, as shown in the photo.
- Turn the resulting “bag” with the folds down and carefully roll it out with a rolling pin. Should be a cheesecake.
- Prick the cake with a sharp fork and make a hole in the center.
- Put khachapuri on a baking sheet. You can moisten it with water or cover with parchment paper.
- Shake the remaining egg in a mug with a fork so that the protein and yolk are mixed.
- Lubricate the khachapuri with an egg before sending it to the oven. So they will turn out more ruddy and appetizing.
- Send the khachapuri sheet to the hot oven (t=200°C) for 20 minutes. They will be ready when their top is browned.
- Khachapuri with cheese is ready! Take them out of the oven and let them rest for 10 minutes under a towel. The dish can be served both hot and cold. Bon appetit!
In Georgia, how many regions - so many types of khachapuri. What are the areas! It can be said that each village has its own recipe. And one tastes better than the other.
There are many more khachapuri recipes than you can imagine. But still there are famous ones, those that have crossed the borders of the country and are strongly associated with the Georgian Khachapuri brand.
You can treat yourself to them in restaurants of Georgian cuisine, or in cafes serving khachapuri and Lagidze water. Among the most famous are puff khachapuri, "boats" (Adjarian khachapuri) and Imereti cheese cakes. As it turned out, all these unusual goodies can be prepared at home. Here, for example, puff khachapuri - a recipe, step-by-step photos, secrets and tips.
Ingredients
* More about the cheese mixture.
Cooking
Lay the dough out on a board and leave it there for about 30 minutes to warm up after the refrigerator to room temperature. Preheat the oven to 200 degrees.
Mix the cheeses together and grind them to a mushy state.
Crack an egg into a bowl and beat lightly with a whisk to mix the yolk and white.
Add most of the egg to the cheese mass, leave the smaller one to grease the dough on top.
Cut the dough with a pastry cutter (ribbed or pizza cutter) into 12-15 cm squares.
Place some cheese mixture in the center of each square. Its amount depends only on your taste, but usually enough cheese fits in 1 tablespoon.
You can form khachapuri in different ways: you can bend the dough into triangles, you can - “envelopes”. To make triangles, it is enough to bend the dough diagonally, and connect the edges (“glue”) with a knife. Or fasten them in the process of "cutting with a knife". The main thing is that the cheese mass is not affected and manipulations are carried out only with the dough. Finally, when you brush the dough with egg, it will "press" the edges even more, and they will not open.
"Envelopes" are a slightly more complex form. If you stop at it, fold all four ends of the dough towards the center and fasten them together at the beginning, leaving them partially free closer to the center. If you leave free, unfastened places, then the cheese mass will flow out a little through them and will look like in the final pictures. It's beautiful, just try to make the khachapuri open the cheese just a little bit (otherwise it will all pour out).
Now grease the tortillas with the egg, but do not grease those loose parts through which the cheese comes out.
Reduce the temperature in the oven to 160 degrees and put the khachapuri on a baking sheet lined with baking paper.
After 10-15 minutes, khachapuri will be ready - you will understand this by the fact that their upper part is golden.
Khachapuri is already quite familiar to our taste and it is not at all necessary to travel to the Caucasus to taste a delicious flatbread. Although to this day the masters of baking are known without a doubt, and the invitation “For khachapuri” often implies a specific institution and culinary specialist. If it is not possible to visit the master, there is still an option to try to cook it yourself. It is not easy, but the result can be very remarkable.
Khachapuri puff with cheese - general principles of cooking
Puff khachapuri is prepared, as the name suggests, from puff pastry, although not only from it. Thin pita bread laid out in a special way and cheese filling are also called puff khachapuri.
For puff khachapuri with cheese, you can cook the dough yourself or use purchased both yeast and unleavened.
Various types of cheeses are put in the filling: pickled, hard, cottage cheese or suluguni. These cakes are most delicious if you put several varieties of cheese into the filling at once.
Pickled cheeses and suluguni are rubbed on a grater. Cottage cheese is kneaded with a fork, and hard cheeses are cut into medium-sized cubes.
Khachapuri from puff pastry with cheese can be baked in the oven or fried in a small amount of fat in a pan. Puff "lazy" cakes from pita bread are mainly baked.
Khachapuri puff pastry with cottage cheese and suluguni
Ingredients:
280 gr. cheese, varieties "Adyghe";
Homemade or fatty purchased cottage cheese - 180 gr.;
125 gr. unsmoked suluguni;
A spoonful of "fast" yeast;
White refined sugar - 2 tbsp. l.;
100 gr. sour cream;
Three full glasses of flour;
Two eggs;
Parsley;
180 gr. butter or hardened homemade cream.
Cooking method:
1. Pour instant yeast into a small bowl or half-liter jar and add warm milk. Pour sugar, half a teaspoon of salt, sour cream and mix thoroughly.
2. In a separate large bowl, break the egg 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 apply cream or butter on it. The thicker the layer of fat, the better. Roll up the dough with 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 with large crumbs.
6. Mash the cottage cheese, add grated suluguni, Adyghe cheese and parsley to it. Add the protein from the remaining egg and mix vigorously.
7. Cut the dough rope into small pieces and roll out each cake. To make the pastry puff, you need to properly lay the dough before rolling. You can not put pieces on slices, otherwise the layered structure will be broken.
8. Put the filling in the middle of the cakes and pinch the edges tightly over it. Then turn the blanks seam down and roll over them several times with a rolling pin.
9. Put the blanks on a roasting pan with vegetable oil, brush with whipped yolk on top and put in a hot oven for 20 minutes.
10. Grease the finished cakes with melted butter on top.
Quick khachapuri from puff pastry - “Balkan style”
Ingredients:
"Mozzarella" - 200 gr.;
100 gr. pickled cheese, Feta variety;
600 gr. factory or homemade puff semi-finished product;
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, 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 mass with a mixture of cheeses, and set aside the remaining third. It is useful for lubricating the surface.
4. Cut the thawed dough into large squares 14 × 14 cm in size and place a tablespoon of the filling in their middle. Fold the dough diagonally and pinch the seams tightly.
5. Put the blanks on a parchment-lined roaster and brush them on top with the remaining egg mixture.
6. Bake khachapuri from puff pastry at 160 degrees until their surface is evenly golden.
Khachapuri 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. Crack the eggs into a wide bowl. Add a little salt, fine grinding is best, and mix well. Pour the flour, grate the slightly frozen margarine through a coarse grater and immediately knead the dough without waiting for thawing. Transfer it to a bag and place it in the cold for two hours, but not in the freezer.
2. Shake the eggs vigorously with a fork, completely combining the yolks with the whites.
3. Grate Suluguni on a large or medium grater.
4. Add softened butter to it, and, stirring thoroughly, two-thirds of the egg mass.
5. Remove the dough from the refrigerator and quickly roll it into a layer. The thickness should not be thinner than a finger, otherwise the cheese filling will flow out.
6. Cut the dough into 15 cm squares and place the cheese filling in the middle. Fasten the opposite corners and then the seams to make envelopes.
7. Then again pinch the opposite corners tightly over the middle and turn over. Roll the rolling pin several times to make the cakes come out.
8. Transfer the workpieces to an oiled baking sheet and prick them evenly over the surface, make a hole in the center.
9. Lubricate the cakes with the remaining beaten egg and bake in the oven, heated to 180 degrees for 20 minutes.
Lazy Georgian khachapuri puff
Ingredients:
9% cottage cheese - 250 gr.;
Smoked "sausage" cheese - 200 gr.;
250 ml of fatty kefir;
Two sheets of thin light pita bread;
Butter;
Two large eggs.
Cooking method:
1. Grind sausage cheese on the largest vegetable grater. Mash the cottage cheese, lightly salt and mix it with smoked cheese. Whisk kefir with eggs.
2. Take a small roasting pan and grease its bottom and sides well with butter.
3. Put a sheet of Armenian lavash in it so that the 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 for a minute in kefir whipped with eggs. then take it out and spread it over the whole pita bread laid on the brazier.
5. Spread half of the cheese filling on top, and on it another third of the soaked torn pita bread.
6. Put the remaining cheese mixture and the remaining torn pita bread on it, also pre-soaked in kefir.
7. Wrap the hanging edges on it and generously grease them with an egg-kefir mixture.
8. Place the roaster in the hot oven.
9. After half an hour, remove and cut into portions of the same size.
Fried puff pastry khachapuri
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, mix table vinegar, ice water, egg yolks and a pinch of salt.
2. Pour in all the flour, rub the margarine on a grater and immediately knead the dough. The faster you knead, the better it will exfoliate. Put the dough formed into a ball in a bag, roll it up, and place it in the refrigerator for at least half an hour.
3. Remove, divide into four parts. Roll them out quickly to the minimum thickness. Then generously grease each with oil and roll up. Melt the butter beforehand or put it on the table so that it softens. Refrigerate the rolled roll.
4. After half an hour, take it out, roll it out again, brush with oil and roll it up, but not with a roll, but with 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 minced garlic and stir well again.
6. Roll out the chilled pieces of dough into rectangular layers, a third of a centimeter thick, and cut into squares of the desired size.
7. Put the filling in the middle of each and wrap it so that you get triangles.
8. Dip the blanks in hot oil and fry on both sides until golden brown.
Khachapuri 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 hardened cream.
Cooking method:
1. Cut the thawed dough into six rectangles of the same size. If it is too thick, roll it out a little, but if its thickness is no more than 0.6 cm, this is not necessary.
2. Roll the longest edges into thin tubes, and gather the side edges and pinch well.
3. Lay the blanks on a parchment-lined baking sheet and grease its sides with a beaten egg.
4. Rub the Suluguni cheese on a medium grater and mix it with the egg remaining after greasing the blanks.
5. Spread the filling evenly over all the blanks and place the baking sheet in the oven. The oven temperature should be 180 degrees.
6. After 10 minutes, remove and make longitudinal recesses in the middle of each pie. Break one egg into them, salt and put back in the oven.
7. Take it out when the protein turns white and the yolk is still liquid.
8. Put the finished dish on plates, put a little oil in the middle of each khachapuri.
Puff khachapuri with cheese - cooking tricks and useful tips
If you are preparing a dish only with hard cheese, do not grate it, but cut it into medium-sized cubes. The cheese will not melt during baking, but will only soften slightly.
Do not roll the molded khachapuri 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 pastry before baking with a beaten egg. The surface of finished products will not be pale. They will acquire a uniform golden hue.
According to various recipes, khachapuri from puff pastry with cheese can be fried, more layered products are obtained if they are baked.
