Khachapuri is already quite familiar to our taste, and it is not at all necessary to go to the Caucasus to taste a tasty cake. Although to this day masters of baking are known in advance, and the invitation “On khachapuri” often implies a particular institution and culinary specialist. If you can not visit the master, there is still an option to try to cook yourself. It’s not easy, but the result can be very wonderful.

Khachapuri puff with cheese - the general principles of cooking

Puff khachapuri is prepared, as can be seen from the name, from puff pastry, although not only from it. In a special way laid out thin pita bread and cheese filling are also called puff khachapuri.

For puff khachapuri with cheese, the dough can be prepared by yourself or use purchased both yeast and fresh.

Various types of cheese are put into the filling: pickled, hard, cottage cheese or suluguni. These flat cakes are the most delicious if you put several sorts of cheese in the filling.

Pickled cheese and suluguni rubbed on a grater. Cottage cheese kneaded with a fork, and hard cheeses cut into small cubes.

You can bake khachapuri from puff pastry with cheese in the oven or fry in a small amount of fat in a pan. Puff "lazy" cakes from pita are mostly baked.

Khachapuri puff of yeast dough with cottage cheese and suluguni

280 gr. cheese, varieties "Adygei";

Home-made or fat purchased cottage cheese - 180 gr.

125 gr. not smoked suluguni;

Spoon "fast" yeast;

White sugar refined - 2 tbsp. l .;

100 gr. sour cream;

Three full glasses of flour;

180 gr. butter or frozen homemade cream.

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

2. In a separate large bowl, break the egg and stir it out until it is uniform 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 in a large thin layer and apply cream or butter on it. The thicker the fat layer, the better. Roll up the dough is not too tight roll, cover with a cloth and leave for half an hour.

5. Chop the parsley finely. Suluguni and Adygei cheese rub a large crumb.

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

7. Cut dough into small pieces and roll out each cake. In order for the baking to turn out puff, you need to put the dough correctly before rolling it. You can not put the pieces on slices, otherwise the layered structure will be broken.

8. In the middle of the cakes, lay out the stuffing and firmly fasten the edges over it. Then turn the blanks seam down and roll them over with a rolling pin several times.

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 cakes with melted butter over the top.

Quick puff pastry khachapuri - “In Balkan style”

. "Mozzarella" - 200 gr .;

100 gr. pickled cheese, feta;

600 gr. factory or home-made puff;

Fresh egg.

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

2. Combine the cheeses, mash them with a fork to a mushy state.

3. Pour the egg into a separate small bowl and whisk it well. Two-thirds of the egg mass, mix with the mixture of cheese, and leave the remaining third. It is useful for lubricating the surface.

4. Thawed dough cut into large squares measuring 14 × 14 cm and put on the middle of them in a tablespoon of filling. Fold the dough diagonally and firmly tighten the seams.

5. Put the blanks on the roaster covered with parchment and brush them on top with the remaining egg mixture.

6. Bake khachapuri puff pastry at 160 degrees until a uniform golden color of their surface.

Puff pastry khachapuri with cheese, Suluguni varieties

Standard, 250 gr. a pack of margarine;

A pound of uncooked "Suluguni";

Three cups of flour;

A tablespoon of softened butter;

Eggs - 2 pcs.

1. Break eggs into a wide bowl. Add a little salt, preferably finely ground, and mix well. Pour the flour, grate on it through a large grater of slightly frozen margarine and immediately knead the dough without waiting for thawing. Put it in 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 connecting the yolks with the whites.

3. On a large or medium grater, rub Suluguni.

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

5. Remove the dough from the refrigerator and roll it out quickly. The thickness must be no thinner than a finger, otherwise the cheese filling will flow out.

6. Cut the dough into 15 cm squares and place the cheese filling on their middle. Fasten the opposite corners, and then the seams, so that the envelopes are made.

7. Then again tightly tuck the opposite corners over the middle and turn it over. Roll a rolling pin a few times to get the cakes.

8. Transfer the blanks to an oiled baking tray and pin them evenly along the surface, make a hole in the center.

9. Grease the cakes with the remaining beaten egg and bake in the oven, preheated to 180 degrees for 20 minutes.

Lazy Georgian khachapuri puff

9% cottage cheese - 250 gr .;

Smoked "sausage" cheese - 200 gr .;

250 ml of fatty kefir;

Two sheets of thin light pita;

Butter;

Two large eggs.

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

2. Take a small roaster and well lubricate its bottom and sides with butter.

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

4. The remaining pita narva in large chunks. Take the third part of the torn pita bread and drop it for a minute into kefir beaten with eggs. then remove and spread on the whole pita bread laid on the broiler.

5. Top with half the cheese filling, and on it another third of the soaked torn pita bread.

6. Put on it the remaining cheese mixture and the remaining torn pita, also soaked in kefir.

7. Wrap the hanging edges on it and grease them abundantly with egg-kefir mixture.

8. Place the roaster in a hot oven.

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

Fried puff pastry khachapuri

A pound of unsharp hard cheese;

Two garlic cloves;

100 gr. butter;

Creamy margarine - 100 gr .;

Two raw yolks;

One glass of cold drinking water;

One and a half tablespoon of vinegar;

100 gr. wheat flour.

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

2. Pour all the flour, rub the margarine on the grater and immediately knead the dough. The faster you knead, the better it will be stratified. Put the dough formed by the ball into the bag, roll it up and place it in the refrigerator for at least half an hour.

3. Remove, divide into four parts. Roll them quickly to a minimum thickness. Then, grease each with plenty of oil and roll. Melt the butter beforehand or lay it on the table so that it softens. Roll rolled roll in the cold.

4. After half an hour, remove it, roll it out again, oil it 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 chopped garlic and stir well again.

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

7. In the middle of each lay out the stuffing and wrap so that you get triangles.

8. Dip the blanks in hot oil and fry on both sides until golden brown.

Puff pastry khachapuri with cheese and egg - "Adjarian"

A pound of yeast flaky semi-finished product;

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

Spoon frozen cream.

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, you do not need to do this.

2. Roll up the longest edges with thin tubes, and attach the side edges and fasten well.

3. Spread the blanks on the baking tray with greased parchment and brush it with a beaten egg.

4. Rub the Suluguni cheese on a medium grater and mix it with the egg remaining after the workpiece is lubricated.

5. Put the filling in a uniform layer over all the blanks and put the pan in the oven. The oven temperature should be 180 degrees.

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

7. Reach when the whites turn white and the yolk is still liquid.

8. Put the prepared dish on plates, in the middle of each khachapuri put a little oil.

Cheese puff khachapuri - cooking tricks and useful tips

If you are preparing a dish with hard cheese only, do not rub it on a grater, but cut it into small cubes. When baking cheese will not melt, but only slightly softened.

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

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

According to various recipes khachapuri puff pastry with cheese can be fried, more layered products are obtained if baked.

The dishes of the national Georgian cuisine seem to the beginning culinary as far as the stars in the Satsivi sky, chakhokhbili, lobio, khachapuri - it sounds so tempting. But you will open the recipe, read about the same dough kneading on khachapuri, or about how to get the hang of it, to turn the cake on a griddle, and hands go down. No, this science is not yet possible to master. And you want to try home khachapuri so ... But do not despair. To the delight of newcomers, simplified variations of classic Georgian dishes have been invented. And today we will try one of them - puff pastry khachapuri with cheese. The recipe with a photo, I tried to make out everything in more detail, because I know how important any details are for beginners. You will miss some seemingly irrelevant detail, and the reader will lose the precious support that is so important when you take the first steps in the kitchen.

Ingredients for making khachapuri:

puff pastry - 900 gr .;

suluguni, white cheese or Adygei cheese - 200 gr.

onions - 1 pc .;

vegetable oil - 50 g .;

dill - 20 g .;

chicken egg - 1 pc.

How to cook khachapuri puff pastry:

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

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

On a well-greased skillet, fry the onion to a light golden hue. And I put the fried onions in a bowl of cheese.

Add chopped greens. For such cases, I will freeze dill on a commercial scale for the winter. You can use fresh kelp or parsley. Stir the ingredients thoroughly.

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

Use the dessert plate and pastry knife to cut large circles out of dough.

Place cheese filling on the edge of the dough.

Cover the filling with the second half of the circle.

Connect the edges of the dough tightly. You can fork, and you can make a pigtail.

Place the khachapuri on a baking sheet. Brush a loose egg over the top.

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. Enjoy your meal!

Khachapuri recipes

khachapuri with puff pastry cheese

35 minutes

300 kcal

5 /5 (5 )

A gentle multi-layered dough and salty cheese filling melting in your mouth is just a brief description of one of the dishes of Caucasian cuisine called khachapuri. As it turned out, any hostess can easily cook it for just 35 minutes. It's enough to buy ready-made dough and a piece of Adyghe cheese or cheese.

I offer you a very simple recipe of puff pastry khachapuri with cheese cooked in the oven with a step by step photo.

Khachapuri with Adygei puff pastry cheese

Kitchen tools:   rolling pin, form, grater, bowl.

List of ingredients

Step by Step Cooking

Khachapuri with cheese can be made from puff yeast or yeast-free dough.   I am often too lazy to bother with reusable rolling, so I buy it in the store. Moreover, it is difficult to achieve the same multi-layer at home.

For this recipe, we need only two layers. But before you start cooking, you must first defrost it at room temperature. You should not do it in the microwave or on the battery to speed up the process, otherwise you just spoil the dough.

1. We lay out the layers on the cutting board, but for now it thaws, let's do the filling.
   
   
2. Rub hard on the coarse side of the grater and Adygei cheese, as well as butter. It will give the filling juicy and creamy taste.
   
   
3. Finely chop the greens. I take parsley and dill in equal amounts. If desired, add fresh cilantro.
   
   
4. Separate the protein and pour it into a bowl with filling. The yolk is useful to us a little later, in order to lubricate the top of the khachapuri.
   
   
5. Mix all the ingredients of the filling.
   
   
6. Sprinkle each sheet with flour and roll out a little more than the size of the form. Excess dough pruned.
   
   
7. Lubricate the form and transfer to it one layer with a rolling pin. Raise the sides of about 1.5-2 centimeters.
   
   
8. Fold in a uniform layer of filling in the form with the dough.
   
   
9. Top lay the second part of the test and pinch the edges.
   
   

   If there is no suitable form, then cover the baking sheet with parchment for baking and collect khachapuri on it.

10. We take a knife and divide the workpiece into 6-8 portion slices.
    
    
11. Lubricate the top with yolk and bake at 190-200 ° until golden brown appears for about 20-25 minutes.
    
    
12. We shift the khachapuri from the mold to the dish and serve it to the table.
    
    

Faster than ready-made puff pastry is prepared only. From unleavened dough can be fried or in a slow cooker.

Option khachapuri puff pastry with cottage cheese

For the filling is suitable not only cheese and Adygei cheese. It can be made from suluguni or feta. Also made in combination with hard cheese. To do this, you need 250 g of any cottage cheese. It is necessary to grind it with 1 tsp. salt. Then grate hard cheese and add chopped greens. If the cottage cheese is greasy, then oil should not be put.

Triangles

If you want to get fluffed and puff edges, then retreat from the edge to the center about one centimeter and press down on the perimeter with your fingers. In the form of triangles with stratified edges often do

In Georgia, how many areas - so many species of khachapuri. Why are there areas! It can be said, each village has its own recipe. And one another tastier.

Khachapuri recipes are much more than you can imagine. But there are still famous ones who crossed the borders of the country and are firmly associated with the Georgian Khachapuri brand.

They can be treated in the restaurants of Georgian cuisine, or in a cafe that serves khachapuri and Lagidze water. Among the most famous are puff khachapuri, “boats” (Ajarian khachapuri) and Imereti cheese cakes. As it turned out, all these unusual goodies can be prepared at home. For example, puff khachapuri - a recipe, step-by-step photos, secrets and tips.

Ingredients

* Concerning the cheese mixture in more detail.

Cooking

Spread the dough on the board and leave it there for about 30 minutes so that it warms up to room temperature after the refrigerator. Heat oven to 200 degrees.

Mix together the cheeses and grind them to a mushy state.

Beat the egg in a bowl and whisk a little with a whisk to mix the yolk and white.

Add most of the eggs with the cheese mass, leave less to grease the dough on top.

Cut the dough with a dough knife (ribbed or pizza) into squares with sides of 12-15 cm.

Place a bit of cheese mixture in the center of each square. Its amount depends only on your taste, but usually there is enough cheese that fits in 1 tablespoon.

Khachapuri can be formed in different ways: you can bend the dough in triangles, you can - “envelopes”. To make triangles, it is enough to bend the dough diagonally, and to 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 should not be touched and manipulations should be carried out only with the dough. Finally, when you grease the dough with an egg, it will “press” the edges even more, and they will not open.

"Converters" is a bit more complex form. If you stop on it, turn all four ends of the dough to the center and fasten them together at the beginning, leaving them partially free closer to the center. If you leave empty, unclipped places, the cheese mass will flow out a little through them and will look like in the final pictures. It is beautiful, just try to let the khachapuri open up the cheese quite a bit (otherwise it will all pour out).

Now grease the tortillas with an egg, but do not grease those non bonded pieces through which the cheese comes out.

Reduce the temperature in the oven to 160 degrees and put the khachapuri on a baking sheet, perevelenny paper for baking.

After 10-15 minutes, the Khachapuri will be ready - you will understand this by the fact that they have a golden top.

Puff pastry khachapuri are delicious, crunchy Georgian tortillas stuffed with different types of cheese. The recipe of the dish has not been kept secret for a long time, so now every hostess can cook it in her own kitchen. In addition, it is not difficult at all to do it, especially if you stock up with ready-made puff pastry and don’t spend too much time preparing it. At the same time, it is traditional to use the yeast-free dough for khachapuri, because the cakes should not be made too thick.

Puff pastry khachapuri can be made round, square or triangular. Some housewives prefer to cook large flat cakes at once, then to cut them into portions. Others make small khachapuri from puff pastry, which can be served to guests like cakes. It can also be cooked in different ways: in the oven, in the oven, on the coals or in a conventional frying pan.

Absolutely any cheeses can be used as a filling for khachapuri puff pastry.. Nevertheless, Georgian cooks prefer to choose a grade with sourness. So the most popular is the Adyghe cheese, cottage cheese, cheese, feta cheese, etc. If desired, they can be supplemented with greens, vegetables or meat. To make real khachapuri puff pastry in Georgian, you must mix several varieties of cheese, for example, hard cheese with suluguni, etc.

Puff pastry khachapuri can be served on 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 snack during the day.

Secrets of making perfect khachapuri puff pastry

Puff pastry khachapuri - these are all the delights of Georgian cooking in your kitchen! Crisp and tender juicy filling will surely please guests and household. There are thousands of ways how to cook khachapuri puff pastry, so it will be useful to understand the basic principles of this dish:

Secret number 1. To make puff pastry khachapuri ruddy, grease the dough with a beaten egg before frying or baking them in the oven.

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 to the filling chicken eggs, a little sour cream or butter.

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 roasting process and the cheese will not leak out. If we are talking about the classic "envelopes", then you can simply leave a small hole in the place of the seam.

Secret number 4. If a big feast is planned, you can make “lazy” puffed puffed khachapuri. To do this, put one layer of dough on a greased baking sheet, then add the filling and cover it with the same layer. Baking time does not change. The finished khachapuri can be cut into portions directly at the table.

Secret number 5. Cheese in khachapuri puff pastry can be added not only as a filling, but also sprinkle flat bread on top of it.

This puff pastry is prepared much longer and more difficult, but the main thing in the recipe is not the way of cooking, but the end result. These khachapuri practically do not differ from their classic version, they are tender and juicy. At the same time, it takes very little time for them and there is no need to buy ready-made layers of puff pastry! For a more tender dough, margarine can be replaced with butter.

Ingredients:

• 500 g of flour;
• 250 g of cheese;
• 250 g of hard cheese;
• 6 eggs;
• 1 tbsp. l vinegar;
• 200 ml of water;
• 1 pinch of salt;
• 200 g margarine.

Cooking method:

1. Heat margarine to room temperature and cut into small cubes.
2. Mix margarine and sifted flour.
3. In a separate bowl, beat 2 eggs with salt, add water and vinegar to them, mix well.
4. Introduce eggs with water into flour and margarine mixture, knead until smooth.
5. When the dough is smooth, roll it into a tight ball and wrap with cling film.
6. Leave the dough for khachapuri in the refrigerator for several hours.
7. Grate cheese with hard teeth and grate hard cheese.
8. Add the remaining eggs to the stuffing, and if necessary, add salt.
9. Thinly roll out the dough, divide it into identical squares.
10. Put the stuffing in the center of each square and pinch the edges forming triangular khachapuri.
11. Grease a baking sheet with butter or vegetable oil, lay out khachapuri from puff pastry at a distance from each other.
12. Heat the oven to 200 degrees and cook khachapuri for 20 minutes.

Interesting from the network

Modern housewives are much easier to manage with homemade pastries, because puff yeastless dough can be bought in almost any store. All that remains is to add favorite stuffing, and delicious khachapuri will be ready! The Adygei cheese is good because after cooling it does not lose its taste, therefore it will be possible to serve nourishing Georgian flat cakes in a cold form. However, you can choose another filler for khachapuri at your discretion.

Ingredients:

1. 450 g yeast-free puff pastry;
2. 350 g of Adyghe cheese;
3. 50 g butter;
4. 2 eggs.
5. Cooking method:
6. Grate Adygei cheese on a coarse grater and mix it with melted butter.
7. Also add a raw egg to the stuffing, mix everything well.
8. Roll out the finished puff pastry into a thin layer, slightly sprinkling it with flour.
9. Cut the dough into 4 equal squares, lay out the stuffing on each one and fasten the edges in the form of an envelope (turn to the center).
10. Cover the baking sheet with parchment paper, put the khachapuri seam on top.
11. Pierce each envelope in several places with a toothpick.
12. Shake up the remaining egg and brush the khachapuri with a brush.
13. Bake puff pastry khachapuri in the oven at 200 degrees for 15-20 minutes.

Now you know how to cook khachapuri puff pastry with a recipe with a photo. Enjoy your meal!