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.
Find the best verified recipes for puff khachapuri on the culinary delights web site. Prepare closed khachapuri or open in the form of a boat, an envelope or a pie. Make a filling of soft pickled cheeses, cottage cheese or a mix of soft and hard cheese. Diversify the taste with fragrant southern greens. Cook in oven or skillet. In any case, this is an endless discovery of new flavors!
Of course, the easiest way is to buy ready-made puff pastry, but it will only give you a distant resemblance to a real khachapuri. In fact, making homemade puff pastry is not at all difficult. The secret of Georgian delicacy is that the base of the dough is prepared on matsoni. But it is quite acceptable to replace it with kefir, fermented baked milk or sour cream.
The five most commonly used ingredients in puff khachapuri recipes are:
Interesting recipe:
1. Prepare the dough. To do this, mix fermented baked milk, egg, salt, sugar and baking powder. Add sifted flour.
2. Knead elastic dough.
3. Cover it and let it "rest" a little.
4. Pour the rest of the flour on a dry surface, cut the frozen butter on top and chop the whole mass with a wide knife until a homogeneous mass is formed.
5. Roll up a lump of butter crumbs and cool it.
6. Roll out the fresh base. Place oil on top.
7. Roll up like a sheet and roll out again until the dough is smooth.
8. Fold and roll out again.
9. Repeat the procedure 5-6 times.
10. Cool the finished dough.
11. For the filling, mix grated cheese, cottage cheese, finely chopped greens (basil, cilantro, dill, parsley). Spice up.
12. Roll out the dough with a thickness of at least a third of a centimeter.
13. Cut into square layers.
14. Put the filling in the center of the squares.
15. Pinch the edges, forming triangles.
16. Fry on both sides until browned.
The five fastest puff khachapuri recipes:
Helpful Hints:
. The most delicious khachapuri is obtained if the filling is prepared from several varieties of cheese.
. Khachapuri with cheese can be either baked in the oven or fried in a pan.
Puff pastry khachapuri are delicious, crispy Georgian flatbreads stuffed with different types of cheese. The recipe for the dish has not been kept a secret for a long time, so now every housewife can cook it in her own kitchen. In addition, it is not at all difficult to do this, especially if you stock up on ready-made puff pastry and do not spend too much time preparing it. At the same time, yeast-free dough is traditionally used for khachapuri, because the cakes should not turn out too lush.
Puff pastry khachapuri can be made round, square or triangular. Some housewives prefer to cook large cakes right away, so that they can then be cut into portions. Others make small khachapuri from puff pastry, which can be served to guests as pies. You can also cook from it in different ways: in the oven, in the oven, on coals or in a regular frying pan.
Absolutely any cheese can be used as a filling for puff pastry khachapuri. Nevertheless, Georgian culinary specialists prefer to choose a variety with sourness. So Adyghe cheese, cottage cheese, cheese, feta cheese, etc. are especially popular. If desired, they can be supplemented with herbs, vegetables or meat. To prepare real khachapuri from Georgian puff pastry, it is necessary to mix several types of cheese, for example, hard cheese with suluguni, etc.
Khachapuri from puff pastry can be served at the table during the holiday - they will be a great alternative to bread or pita bread. They are also suitable for a picnic, a hearty afternoon snack or a snack during the day.
The secrets of making perfect puff pastry khachapuri
Khachapuri from puff pastry - these are all the delights of Georgian cooking in your kitchen! Crispy crust and delicate juicy filling will surely please guests and household members. There are a thousand ways how to cook puff pastry khachapuri, so it will be useful to understand the basic principles of this dish:
Secret number 1. To make khachapuri from puff pastry rosy, before frying them or baking them in the oven, grease the dough with a beaten egg.
Secret number 2. To make puff pastry khachapuri juicy, you need to choose cheese or cottage cheese with a high percentage of fat. You can also add chicken eggs, a little sour cream or butter to the filling.
Secret number 3. Before cooking khachapuri, it is recommended to pierce each pie with a fork in several places. So the puff pastry will not burst during the frying process and the cheese will not leak out. If we are talking about classic "envelopes", then you can simply leave a small hole in place of the seam.
Secret number 4. If you are planning a big feast, you can make "lazy" khachapuri from puff pastry. To do this, put one layer of dough on a greased baking sheet, then add the filling and cover it with the same layer. The baking time does not change. Ready khachapuri can be cut into portioned pieces directly at the table.
Secret number 5. Cheese in khachapuri from puff pastry can be added not only as a filling, but also sprinkled on top of cakes.
Real puff pastry is cooked much longer and more difficult, but the main thing in the recipe is not the method of preparation, but the end result. These khachapuri practically do not differ from their classic version, they turn out tender and juicy. At the same time, they take quite a bit of time and you don’t need to buy ready-made layers of puff pastry! For a more tender dough, margarine can be replaced with butter.
Ingredients:
- 500 g flour;
- 250 g of cheese;
- 250 g of hard cheese;
- 6 eggs;
- 1 st. l. vinegar;
- 200 ml of water;
- 1 pinch of salt;
- 200 g margarine.
Cooking method:
- Warm margarine to room temperature and cut into small cubes.
- Mix margarine and sifted flour.
- In a separate bowl, beat 2 eggs with salt, add water and vinegar to them, mix well.
- Add eggs with water to the flour-margarine mixture, knead until smooth.
- When the dough is smooth, roll it into a tight ball and wrap with cling film.
- Leave the dough for khachapuri in the refrigerator for several hours.
- Grate cheese and hard cheese on a grater with large teeth.
- Add the remaining eggs to the filling, and also, if necessary, salt, mix.
- Roll out the dough thinly, divide it into equal squares.
- Put the filling in the center of each square and pinch the edges, forming triangular khachapuri.
- Grease a baking sheet with butter or vegetable oil, put khachapuri from puff pastry at a distance from each other.
- Heat the oven to 200 degrees and cook khachapuri for 20 minutes.
Interesting from the network
It is much easier for modern housewives to manage homemade cakes, because puff pastry without yeast can be bought in almost any store. All that remains is to add your favorite filling, and delicious khachapuri will be ready! Adyghe cheese is good because after cooling it does not lose its taste, so hearty Georgian cakes can be served cold. However, you can choose another filler for khachapuri at your discretion.
Ingredients:
- 450 g yeast-free puff pastry;
- 350 g of Adyghe cheese;
- 50 g butter;
- 2 eggs.
- Cooking method:
- Grate Adyghe cheese on a coarse grater and mix it with melted butter.
- Add a raw egg to the filling, mix everything well.
- Roll out the finished puff pastry into a thin layer, sprinkling it with a little flour.
- Cut the dough into 4 equal squares, put the filling on each and pinch the edges in the form of an envelope (wrap towards the center).
- Cover a baking sheet with parchment paper, put khachapuri on top with a seam up.
- Pierce each envelope in several places with a toothpick.
- Shake the remaining egg and brush the khachapuri with a brush.
- Bake puff pastry khachapuri in the oven at 200 degrees for 15-20 minutes.
Now you know how to cook khachapuri from puff pastry according to the recipe with a photo. Bon appetit!
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
Georgian pastries are famous for their taste, aroma and satiety. The classic recipe for Caucasian cuisine is khachapuri. Products are a delicate cheese filling enclosed in an airy puff base. There are many options for how to cook such a dish.
To meet 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.
Solid cheese products should be cut into small cubes, and the cottage cheese should be rubbed 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, make blanks, forming envelopes.
The edges of khachapuri must be carefully fixed so that the molding does not suffer during the cooking process. You can send baked products with stuffing inside. Another option is to roll it out again, then the cheese will be imprinted into the dough sheet. Such products are thinner, airy and crispy. Before baking, brush the envelopes with egg yolk to ensure a golden crust.
Puff pastry for khachapuri
The main component of successful Georgian baking is high-quality puff pastry for khachapuri. You can make it yourself according to one of the recipes with a photo or buy it ready-made in the store. Suitable is a yeast or lean mixture, you need to choose it to your taste. If you want to get delicious pastries faster, replace the dough mass with thin pita bread folded in several layers.
There is no single recipe for khachapuri from puff pastry with cheese. To create a dish, you can use a fresh base or yeast. Products of Caucasian cuisine can be fried in vegetable oil or baked. The second method allows you to make baking more airy and layered. You can choose different types of cheese: hard, curd or pickled.
Adjarian khachapuri with puff pastry
- Adjarian khachapuri made from puff pastry is a great option for a delicious simple dish that can be offered to guests or household members for tea. Instead of the classic suluguni, you can take brynza or Adyghe cheese. Baking is distinguished by its interesting taste and extraordinary satiety. The dish can be served hot or cold. If desired, 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
- Pour the milk into a saucepan, heat a little. Add sugar and yeast to liquid. Mix everything, leave for 5 minutes.
- Combine flour, water, oil, salt and yeast mixture. Knead a dough base that is not tough in consistency. The resulting mass should be left for 1-2 hours.
- Grate Suluguni, distribute into portions according to the number of future pies.
- Cut the dough into 4-5 pieces. Roll out each part, sprinkling the table with flour.
- Take half of the reserved portion of cheese, spread along 2 sides. Wrap the edges on the suluguni to form a boat. Place the rest of the cheese chips in the middle. Do the same with each piece.
- Bake in an oven preheated to 250 degrees for about 10 minutes.
- Take out the pastries, break an egg into each boat. Send to the oven for 1-2 minutes.
- In ready-made khachapuri with puff pastry, put 1 tsp. vegetable oil.
Khachapuri with Adyghe cheese from puff pastry
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
- Pour the yeast into a small bowl, dilute it with warm milk. Put sugar, salt and sour cream there. All components must be thoroughly mixed.
- Break the egg into a separate bowl, beat it until smooth using a fork or whisk. Pour in the yeast, gradually add the flour. Knead the resulting mass well.
- Remove the butter from the refrigerator, melt in a water bath, cool to room temperature.
- Roll out the dough into a large thin layer. Spread oil over its surface. Roll up the plate, cover with a cloth, leave for half an hour.
- Finely chop parsley greens. Grate both types of cheese on a coarse grater.
- Mash the cottage cheese, add suluguni, Adyghe cheese, chopped parsley and egg white. Mix ingredients thoroughly.
- Divide the dough roll with a knife into small pieces, roll each into a cake.
- Put the filling in the middle of the circles, fold the dough over the filler in the form of an envelope, fasten the edges well.
- Turn the blanks over, roll again with a rolling pin.
- Grease a baking sheet with vegetable oil. Put the pies smeared with yolk on top. Bake khachapuri for about 20 minutes. in a hot oven.
Khachapuri from puff pastry
- Puff pastry khachapuri is a Georgian appetizer with a pleasant cheesy aroma and delicate taste. The dish is suitable for tea drinking at breakfast, lunch or dinner. The main ingredient - puff pastry for khachapuri with cheese, you can buy at the store or make it yourself. Using the ready-made option will reduce the cooking time. The test sheet will need to be rolled out, divided into parts, place the filling and sculpt the boats. To bake a product, it must be poisoned in a preheated oven.
Ingredients
- butter - 25-30 g;
- yeast puff pastry - 450 g;
- milk - 30 ml;
- suluguni - 250 g;
- chicken eggs - 1 pc.
Cooking
- Defrost the puff base sheet and roll it out. The thickness of the layer should be no more than 0.7 cm.
- Melt the butter in a water bath, let cool. Mash the cheese with a fork in a small bowl. Add raw chicken egg, butter to it. Grind the ingredients again.
- 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, fasten well.
- Line a baking sheet with baking parchment. Lay out the khachapuri so that they are seam-side up. Let the blanks stand for about 10 minutes. in a warm place, brush with milk.
- Bake products for 15-20 minutes. inside an oven preheated to 180 degrees. Leave the finished pies to cool for a few minutes.
Khachapuri from puff pastry
- Khachapuri from puff pastry without yeast is suitable for lovers of more insipid food. The use of simple Georgian spices will help to give the products a spicy aroma. Baking according to this recipe will be enjoyed by family and guests. The usual molding of khachapuri from ready-made puff pastry can be replaced by rolling out a blank with cheese, then creating envelopes. They should be thin and crispy.
Ingredients
- feta cheese - 50 g;
- egg - 1 pc.;
- puff yeast-free dough - 0.5 kg;
- suluguni - 200 g.
Cooking
- Remove the puff component from the package, leave it to defrost.
- Grate the cheese using a large grater. Take an egg, separate the yolk from the protein.
- Roll out the dough, cut into 8 approximately equal squares. Lubricate the parts with protein using a brush.
- Put the cheese filling on the central part of each square. Pinch the dough into an envelope, roll it out again so that the cheese is imprinted into the base.
- Connect the edges of the resulting workpiece in the center, grease the place of the tuck with protein.
- Cover the baking sheet with parchment, lay out the pies, smearing them with yolk on top.
- Bake products at a temperature of 180 degrees for 25-30 minutes.
Khachapuri on puff pastry - cooking secrets
Proper preparation of khachapuri on puff pastry involves following some recommendations:
- After molding the blanks, do not roll them into a cake thinner than 1 cm.
- You can make the dish by frying or baking. If you want to achieve more layering, give preference to the second method.
- To give a uniform golden hue to pastries, be sure to brush the pies with egg yolk before going into the oven.
- If you use hard varieties of a dairy product for khachapuri with puff pastry cheese, do not grate it. The component should be cut into small cubes. So the cheese will not melt completely, but only slightly melted.
Khachapuri with cheese recipe with a photo in the oven from ready-made puff pastry
