Khachapuri is already quite familiar to our taste and it is not at all necessary to go to the Caucasus to taste a delicious flatbread. Although to this day the bakery masters are well-known, and the invitation "To Khachapuri" often implies a specific institution and culinary specialist. If there is no way to visit the master, there is still an option to try to cook it yourself. It's not easy, but the result can be very remarkable.

Puffed khachapuri with cheese - general cooking principles

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 flaky khachapuri with cheese, you can make the dough yourself or use purchased yeast or unleavened dough.

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

Pickled cheeses and suluguni are grated. Cottage cheese is kneaded with a fork, and hard cheeses are cut into medium-sized cubes.

Puff pastry khachapuri with cheese can be baked in the oven or fried in a small amount of fat in a pan. Puff "lazy" cakes from lavash are mainly baked.

Puff pastry khachapuri with cottage cheese and suluguni

280 gr. cheese, grade "Adyghe";

Homemade or fatty commercial cottage cheese - 180 gr.;

125 gr. unsmoked suluguni;

A spoonful of "fast" yeast;

White sugar refined sugar - 2 tbsp. l .;

100 g sour cream;

Three full glasses of flour;

180 g butter or frozen homemade cream.

1. Pour the instant yeast into a small bowl or 1/2 liter jar and add the lukewarm milk. Pour in granulated sugar, half a teaspoon of salt, sour cream and stir thoroughly.

2. In a separate large bowl, beat the egg and shake 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 cool to room temperature.

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

5. Chop the parsley finely. Rub Suluguni and Adyghe cheese with coarse crumbs.

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

7. Cut the dough rope into small pieces and roll each into a flat cake. To make the baked puff pastry, you need to correctly place the dough before rolling. Do not put pieces on the cuts, otherwise the layered structure will be broken.

8. Place the filling in the middle of the flatbread and pinch the edges over it tightly. Then turn the blanks over with the 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"

... Mozzarella - 200 gr .;

100 g pickled cheese, grade "Feta";

600 gr. factory or home puff semi-finished product;

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, mash them with a fork until mushy.

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

4. Cut the thawed dough into large 14 × 14 cm squares and place in the middle over a tablespoon of the filling. Bend the dough diagonally and pinch the seams firmly.

5. Place the blanks on a parchment-lined roasting pan and brush over the rest of the egg mixture.

6. Bake puff pastry khachapuri at 160 degrees until their surface is uniformly golden colored.

Puff pastry khachapuri with cheese, "Suluguni" variety

Standard, 250 gr. a pack of margarine;

A pound of un-smoked "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. Pour in flour, grate slightly frozen margarine on it 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. On a coarse or medium grater, grate Suluguni.

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. Staple the opposite corners and then the seams to make envelopes.

7. Then again pinch the opposite corners firmly over the middle and turn over. Roll with a rolling pin several times to make the cakes come out.

8. Transfer the pieces to an oiled baking sheet and pinch them evenly over the surface, make a hole in the center.

9. Brush the cakes with the remaining beaten egg and bake in an 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 lavash;

Butter;

Two large eggs.

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

2. Take a small frypot 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 down 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 take out and spread 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 over it and generously brush them with the egg-kefir mixture.

8. Place the frypot in the hot oven.

9. After half an hour, remove and cut into equal sized portions.

Fried puff pastry khachapuri

A pound of mild hard cheese;

Two cloves of garlic;

100 g butter;

Creamy margarine - 100 gr.;

Two raw yolks;

One glass of cold drinking water;

One and a half tablespoons of table vinegar;

100 g wheat flour.

1. In a large bowl, combine table vinegar, ice water, egg 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 exfoliate. Place the ball-shaped dough in a bag, roll it up and place in the refrigerator for at least half an hour.

3. Take out, divide into four parts. Roll them out quickly to a minimum thickness. Then grease each generously with butter and roll. Melt the butter in advance or put it on the table so that it softens. Put the rolled roll in the cold.

4. After half an hour, take it out, roll it out again, grease 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 combine with two tablespoons of melted butter and one raw egg. Add chopped garlic and stir well again.

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

7. Place the filling in the middle of each and wrap to form 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 puff semi-finished product;

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

A spoonful of frozen cream.

1. Cut the thawed dough into six equal-sized rectangles. If it is too thick, roll it out slightly, but if its thickness is no more than 0.6 cm, you do not need to do this.

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

3. Spread the pieces on a parchment-lined baking sheet and brush the 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 over all the pieces in an even layer 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 at a time, add salt and put back in the oven.

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

8. Put the finished dish on plates, put some oil in the middle of each khachapuri.

Layered khachapuri with cheese - cooking tricks and 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 when baked, but only slightly softened.

Do not roll sculpted 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 grease the pieces before baking with the beaten egg. The surface of the finished products will not be pale. They will take on 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.

The dishes of the national Georgian cuisine seem to a novice culinary specialist as distant as the stars in the sky Satsivi, chakhokhbili, lobio, khachapuri - it sounds so tempting. But when you open the recipe, you read about the same dough for khachapuri, or how you have to contrive to twist a cake in a frying pan, and your hands get discouraged. No, this science is still unrealistic to master. And I really want to try homemade khachapuri ... But don't despair. To the delight of beginners, simplified variations of classic Georgian dishes have been invented. And today we will try one of them - puff pastry khachapuri with cheese. The recipe with the photo, I tried to make out everything in detail, because I know how important any details are for beginners. Missing a seemingly inconsequential detail and the reader will be deprived of the precious support that is so important when taking your first steps in the kitchen.

Ingredients for making khachapuri:

puff pastry - 900 gr.;

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

onions - 1 pc.;

vegetable oil - 50 gr.;

dill - 20 gr.;

chicken egg - 1 pc.

How to make puff pastry khachapuri:

Place the cheese in a deep container and chop it well. It is enough just to crush the cheese, grate the suluguni. Keep in mind that the cheese in the filling will remain in 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 hard cheese of a neutral taste.

My family loves fried onions in the filling. So I chop the onions into small pieces. It can be replaced with green onion feathers.

In a frying pan well greased with vegetable oil, fry the onion until light golden brown. And I pour the fried onions into a bowl of cheese.

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

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

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

Place the cheese filling on the edge of the dough.

Cover the filling with the other half of the circle.

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

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

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

The khachapuri can be taken out when the top is well browned. Bon Appetit!

Khachapuri recipes

khachapuri with puff pastry cheese

35 minutes

300 kcal

5 /5 (5 )

A delicate multi-layered dough melting in your mouth and a salty cheese filling is just a short description of one of the Caucasian dishes called khachapuri. As it turned out, it can be easily prepared by any housewife in just 35 minutes. To do this, it is enough to buy ready-made dough and a piece of Adyghe cheese or feta cheese.

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

Khachapuri with Adyghe cheese from puff pastry

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

List of ingredients

Step by step cooking

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

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

1. We spread the layers on a cutting board, and while it thaws, we will deal with the filling.
   
   
2. We rub hard and Adyghe cheese, as well as butter on the large side of the grater. It will add juiciness and creamy taste to the filling.
   
   
3. Chop the greens finely. I take equal amounts of parsley and dill. Add fresh cilantro if desired.
   
   
4. Separate the protein and pour it into the filled bowl. The yolk will come in handy a little later to grease the top of the khachapuri.
   
   
5. Mix all the ingredients of the filling.
   
   
6. Sprinkle each sheet with flour and roll it out a little more than the size of the mold. Cut off the excess dough.
   
   
7. Lubricate the form and transfer one layer to it using a rolling pin. Raise the sides by about 1.5-2 centimeters.
   
   
8. We spread the filling in an even layer in the shape of the dough.
   
   
9. Put the second part of the dough on top and pinch the edges.
   
   

   If there is no suitable shape, then line a baking sheet with baking parchment and collect the khachapuri on it.

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

Faster than cooked from ready-made puff pastry only. From unleavened dough, you can fry or in a slow cooker.

Puff pastry khachapuri with cottage cheese

Not only feta cheese and Adyghe cheese are suitable for the filling. It can be made from suluguni or feta.... Also made in combination with hard cheese. This will require 250 g of any cottage cheese. You need to grind it with 1 tsp. salt. Then grate hard cheese and add chopped herbs. If the cottage cheese is fat, then you do not need to put butter.

Triangles

If you want to get fluffy and flaky edges, then step back from the edge to the center about one centimeter and press down along the perimeter with your fingers. Triangles with delaminated edges are often made

In Georgia, there are as many regions as there are types of khachapuri. Why are there districts! We can say that each village has its own recipe. And one tastes better than the other.

There are much more khachapuri recipes than you might imagine. But still there are famous ones, those who have crossed the borders of the country and are strongly associated with the brand "Georgian khachapuri".

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 Imeretian cheese cakes. As it turned out, all these extraordinary goodies can be prepared at home. For example, puff khachapuri - a recipe, step by step photos, secrets and tips.

Ingredients

* More details about the cheese mixture.

Preparation

Spread the dough out on a board and leave it there for about 30 minutes to warm up to room temperature after the refrigerator. Preheat the oven to 200 degrees.

Mix the cheeses together and grind them until they are mushy.

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

Add most of the egg with the cheese mass, leave the smaller part to grease the dough on top.

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

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

You can form khachapuri in different ways: you can bend the dough into triangles, or you can use "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 very 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 grease the dough with an egg, it will press down even more on the edges and they will not open.

"Envelopes" are a bit more complex shape. If you stop there, fold all four ends of the dough towards the center and fasten them together at the beginning, leaving them partially free towards the center. If you leave free, unsecured 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 pour out all over).

Now grease the tortillas with an egg, but do not grease the unsecured parts through which the cheese comes out.

Reduce the oven temperature to 160 degrees and place the khachapuri on a baking sheet lined with baking paper.

In 10-15 minutes the khachapuri will be ready - you will understand this by the fact that the upper part of them will be gilded.

Puff pastry khachapuri are delicious, crispy Georgian flatbreads stuffed with different types of cheese. The recipe for the dish has not been kept secret for a long time, so now every housewife can prepare 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 extra time preparing it. At the same time, it is the yeast-free dough that is traditionally used for khachapuri, because the cakes should not turn out to be too lush.

Puff pastry khachapuri can be made round, square or triangular... Some housewives prefer to cook large tortillas at once, in order to then cut them into portions. Others make small puff pastry khachapuri that can be served to guests like pies. You can also cook from different ways: in the oven, in the oven, on charcoal or in a regular frying pan.

You can use absolutely any cheese as a filling for puff pastry khachapuri... Nevertheless, Georgian chefs prefer to choose a sour variety. So Adyghe cheese, cottage cheese, feta cheese, feta cheese, etc. are especially popular. If desired, they can be supplemented with herbs, vegetables or meat. To prepare real khachapuri from puff pastry in Georgian style, it is imperative to mix several types of cheese, for example, hard cheese with suluguni, etc.

Puff pastry khachapuri can be served during the holiday - they will be an excellent alternative to bread or lavash. They are also perfect for a picnic, hearty afternoon snack or snack during the day.

Secrets of making perfect puff pastry khachapuri

Puff pastry khachapuri - all the delights of Georgian cooking in your kitchen! The crispy crust and tender juicy filling will surely please guests and households. There are a thousand ways how to make puff pastry khachapuri, so it will be useful to understand the basic principles of this dish:

Secret number 1. To make the puff pastry khachapuri brown, brush 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 chicken eggs, a little sour cream or butter to the filling.

Secret number 3. Before preparing khachapuri, it is recommended to pierce each pie with a fork in several places. This will prevent the puff pastry from bursting during the frying process and the cheese will not run 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 large 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 from this. Ready-made khachapuri can be cut into portions directly at the table.

Secret number 5. Cheese in khachapuri of their puff pastry can be added not only as a filling, but also sprinkled with tortillas on top.

Real puff pastry takes much longer and more difficult to prepare, 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 to be tender and juicy. At the same time, they take very little time and you do not 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 feta 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. Add eggs and water to a mixture of flour and margarine, knead until smooth.
5. When the dough is smooth, roll it into a tight ball and wrap with cling film.
6. Leave the khachapuri dough in the refrigerator for a few hours.
7. Grate feta cheese and hard cheese on a grater with large teeth.
8. Add the remaining eggs to the filling, and salt if necessary, mix.
9. Roll out the dough thinly, divide it into equal squares.
10. Place the filling in the center of each square and pinch the edges, forming triangular khachapuri.
11. Grease a baking sheet with butter or vegetable oil, put puff pastry khachapuri at a distance from each other.
12. Heat the oven to 200 degrees and cook the khachapuri for 20 minutes.

Interesting from the network

It is much easier for modern housewives to manage homemade cakes, because yeast-free puff pastry 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 flatbreads can be served cold. 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 Adyghe cheese and mix it with melted butter.
7. Also add a raw egg to the filling, mix everything well.
8. Roll out the finished puff pastry into a thin layer, sprinkle it with flour a little.
9. Cut the dough into 4 equal squares, put the filling on each and pinch the edges in the form of an envelope (wrap to the center).
10. Cover the baking sheet with parchment paper, lay the khachapuri on top with the seam up.
11. Pierce each envelope in several places with a toothpick.
12. Shake the remaining egg and brush over 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 make puff pastry khachapuri according to a recipe with a photo. Bon Appetit!