Khachapuri from ready-made dough with suluguni. Khachapuri made from puff pastry with cheese

Khachapuri made from puff pastry is delicious, crispy Georgian flatbreads stuffed with different varieties cheese. The recipe for the dish has not been kept secret for a long time, so now every housewife can cook it. own kitchen. In addition, this is not at all difficult to do, especially if you stock up on ready-made puff pastry and don’t waste extra time preparing it. At the same time, it is traditionally used for khachapuri yeast-free dough, because the cakes should not turn out too fluffy.

Khachapuri from puff pastry can be made round, square or triangular. Some housewives prefer to prepare large flatbreads at once and then cut them into portions. Others make small khachapuri from puff pastry, which can be served to guests as pies. You can also cook it in different ways: in the oven, in the oven, over coals or in a regular frying pan.

Absolutely any cheese can be used as a filling for puff pastry khachapuri.. Nevertheless, Georgian cooks prefer to choose a variety with sourness. So very popular Adyghe cheese, cottage cheese, feta cheese, feta cheese, etc. If desired, they can be supplemented with herbs, vegetables or meat. To prepare real khachapuri from puff pastry in Georgian style, you must mix several types of cheese, for example, hard cheese with Suluguni, etc.

Khachapuri made from puff pastry can be served during the holiday - they will be an excellent alternative to bread or lavash. They are also suitable for a picnic, a hearty afternoon snack or a snack during the day.

Secrets of making perfect khachapuri from puff pastry

Puff pastry khachapuri brings all the delights of Georgian cooking to your kitchen! Crispy crust and tender juicy filling guests and household members will definitely like it. There are thousands of ways how to cook khachapuri from puff pastry, so it will be useful to understand the basic principles of this dish:

Secret No. 1.

To make puff pastry khachapuri golden brown, brush the dough with beaten egg before frying or baking it. Secret No. 2..

Secret No. 3. Before preparing khachapuri, it is recommended to pierce each pie with a fork in several places. So puff pastry

It 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 at the seam.

Secret No. 4.

If you are planning a big feast, you can make “lazy” khachapuri from puff pastry. To do this, place one layer of dough on a greased baking sheet, then add the filling and cover it with the same layer. This does not change the baking time. The finished khachapuri can be cut into portioned pieces directly at the table. Secret No. 5. Cheese can be added to khachapuri puff pastry not only as a filling, but also sprinkled on top of the flatbread.

tender dough
margarine can be replaced with butter.
Ingredients:
500 g flour;
250 g cheese;
250 g hard cheese;
6 eggs;
1 tbsp. l. vinegar;

200 ml water;

1 pinch of salt; 200 g margarine..
Cooking method:
Warm margarine to room temperature and cut into pieces
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 and water to the mixture of flour and margarine, knead until smooth.
When the dough is smooth, roll it into a tight ball and wrap in cling film.
Leave the khachapuri dough in the refrigerator for several hours.
Grate feta cheese and hard cheese using a large-toothed grater.
Add the remaining eggs to the filling, as well as salt if necessary, mix.
Roll out the dough thinly and divide it into equal squares.

Place the filling in the center of each square and pinch the edges, forming triangular khachapuri.

Grease a baking sheet with butter or vegetable oil, place puff pastry khachapuri at a distance from each other. Heat the oven to 200 degrees and cook the khachapuri for 20 minutes. Interesting from the network Modern housewives find it much easier to manage, so hearty Georgian flatbreads can be served cold. However, you can choose another filling for khachapuri at your discretion.

450 g yeast-free puff pastry;
350 g Adyghe cheese;
50 g butter;
2 eggs.
Cooking method:
Grate the Adyghe cheese on a coarse grater and mix it with melted butter.
Also add to the filling a raw egg, 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, place the filling on each and pinch the edges like an envelope (fold towards the center).
Line a baking tray parchment paper, place khachapuri on top, seam side 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 prepare khachapuri from puff pastry according to a recipe with a photo. Bon appetit!

Georgian pastries are famous for their taste, aroma and satiety. Classic recipe Caucasian cuisine is khachapuri. The products are delicate cheese filling, enclosed in an airy puff base. There are many options for how to prepare such a dish.

For a meeting of 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 you need to cut into small cubes and mash the cottage cheese with a fork. To do Georgian dish For even better flavor, use several varieties. The filling should be placed on previously separated pieces of the base, and blanks should be made by forming envelopes.

The edges of the khachapuri must be carefully secured so that the molding is not damaged during the cooking process. You can send the products to bake with the filling inside. Another option is to roll it out again, this will press the cheese into the dough sheet. Such products are thinner, airier and crispier. Before baking, brush the envelopes with egg yolk to ensure a golden brown crust.

Puff pastry for khachapuri

The main component of successful Georgian baking is high-quality puff pastry for khachapuri. You can make it yourself using one of the recipes with photos or buy it ready-made in the store. A yeast or lean mixture is suitable; you need to choose it according to your taste. If you want to receive delicious pastries faster, replace the dough mass with thin pita bread folded in several layers.

There is no single recipe for khachapuri made from puff pastry with cheese. To create the dish, you can use an unleavened base or a yeast base. Caucasian cuisine can be fried in vegetable oil or baked. The second method allows you to make baked goods more airy and layered. You can choose various varieties cheese: hard, curd or pickled.

Adjarian-style khachapuri made from puff pastry

Adjarian-style khachapuri made from puff pastry – great option delicious simple dish, which can be offered to guests or household members for tea. Instead of classic suluguni, you can take feta cheese or Adyghe cheese. Baking is distinguished by its interesting taste and extraordinary satiety. The dish can be served hot or cold. If you wish, 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

Preparation

Pour the milk into a saucepan and heat it up a little. Add sugar and yeast to the liquid. Mix everything, leave for 5 minutes.
Combine flour, water, oil, salt and yeast mixture. Knead a dough base that is not stiff in consistency. The resulting mass should be left for 1-2 hours.
Grate the suluguni and 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 and place it along 2 sides. Fold the edges over the suluguni to form a boat. Place the rest of the cheese shavings in the middle. Do the same with each workpiece.
Bake the products in an oven preheated to 250 degrees for about 10 minutes.
Take out the pastry and break an egg into each boat. Place in the oven for 1-2 minutes.
Add 1 tsp to prepared khachapuri with puff pastry. vegetable oil.

Khachapuri with Adyghe cheese made 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.

Preparation

Pour the yeast into a small bowl and dilute it warm milk. Post it there granulated sugar, salt and sour cream. All components must be thoroughly mixed.
Break the egg into a separate bowl and beat it until smooth using a fork or whisk. Pour the yeast, gradually add flour. Knead the resulting mass well.
Remove the butter from the refrigerator, melt it in a water bath, and cool to room temperature.
Roll out the dough into a large thin layer. Spread the oil over its surface. Roll the plate into a roll, cover with a cloth, and leave for half an hour.
Finely chop the parsley. Grate both types of cheese on a coarse grater.
Mash the cottage cheese, add suluguni, Adyghe cheese, chopped parsley and egg white. Mix the ingredients thoroughly.
Divide the dough roll into small pieces with a knife, roll each into a flat cake.
Place the filling in the middle of the circles, fold the dough over the filling in the shape of an envelope, secure the edges well.
Turn the pieces over and roll them again with a rolling pin.
Grease a baking sheet with vegetable oil. Place the pies coated with yolk on top. Bake khachapuri for approximately 20 minutes. in a hot oven.

Khachapuri made from puff pastry

Puff khachapuri yeast dough – Georgian appetizer, which has a pleasant cheese aroma and delicate taste. The dish is suitable for drinking tea at breakfast, lunch or dinner. Main ingredient– you can buy puff pastry for khachapuri with cheese in the store or make it yourself. Usage ready-made version will reduce cooking time. You will need to roll out the dough sheet, divide it into pieces, place the filling and fashion the boats. To bake a product, it must be placed in a preheated oven.

Ingredients

butter – 25-30 g;
puff pastry yeast – 450 g;
milk – 30 ml;
suluguni – 250 g;
chicken eggs – 1 pc.

Preparation

Sheet puff base defrost and roll 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 to it egg, oil. 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, secure well.
Line a baking sheet with baking parchment. Place the khachapuri so that they are positioned with the seams facing up. Let the preparations stand for about 10 minutes. in a warm place, brush with milk.
Bake the products for 15-20 minutes. inside the oven, preheated to 180 degrees. Ready-made pies leave to cool for a few minutes.

Khachapuri made from puff pastry without yeast

Puff pastry khachapuri without yeast dough will do for lovers of bland food. Using simple Georgian spices will help give the products a spicy aroma. Baking according to this recipe will please your family and guests. The usual forming of khachapuri from ready-made puff pastry can be replaced by rolling out the dough with cheese, then creating envelopes. They should turn out thin and crispy.

Ingredients

feta cheese – 50 g;
egg – 1 pc.;
puff pastry without yeast – 0.5 kg;
suluguni – 200 g.

Preparation

Remove the puff pastry from the packaging and leave it to defrost.
Grate the cheese using a coarse grater. Take an egg and separate the yolk from the white.
Roll out the dough and cut into 8 approximately equal squares. Brush the parts with egg white using a brush.
Place the cheese filling on the center of each square. Pinch the dough into an envelope and roll it out again so that the cheese is pressed into the base.
Connect the edges of the resulting workpiece in the center, brush the pinched area with egg white.
Line a baking sheet with parchment, arrange the pies, brushing them with yolk on top.
Products should be baked at 180 degrees for 25-30 minutes.

Khachapuri on puff pastry - cooking secrets

Proper preparation of khachapuri on puff pastry involves following some recommendations:

After sculpting the blanks, do not roll them into a cake thinner than 1 cm.
The dish can be prepared by frying or baking. If you want to achieve more layering, give preference to the second method.
To give the baked goods an even golden hue, be sure to brush the pies with egg yolk before putting them in the oven.
If for khachapuri with puff pastry cheese you use durum varieties dairy product, do not grate it. The component should be cut into small cubes. This way the cheese will not melt completely, but will only melt slightly.

Khachapuri with cheese recipe with photo in the oven from ready-made puff pastry

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

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

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

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

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

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

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

Khachapuri with cheese in Georgian style

Real puff pastry takes much longer and is more difficult to prepare, but the main thing in the recipe is not the cooking method, but the end result. These khachapuri are practically no different from their classic version; they turn out tender and juicy. At the same time, they take very little time and there is no need to buy ready-made layers of puff pastry! For more
5 stacks wheat flour,
1 egg,
500 ml matsoni or kefir,
300 g cheese,
200 g suluguni,
100 g Imeretian cheese,
1 tsp salt,
1 tsp Sahara,
1 tbsp. baking powder,
2 tbsp. vegetable oil.

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

Adjarian khachapuri with cheese

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

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

Imereti khachapuri with cheese

Real puff pastry takes much longer and is more difficult to prepare, but the main thing in the recipe is not the cooking method, but the end result. These khachapuri are practically no different from their classic version; they turn out tender and juicy. At the same time, they take very little time and there is no need to buy ready-made layers of puff pastry! For more
For the test:
3 stacks flour,
1 stack kefir,
1 egg,
1 tsp Sahara,
1 tsp salt,
½ tsp. soda,
2 tbsp. vegetable oil
For filling:
400 g hard cheese,
1 egg.
For lubrication:
50 g butter.

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

Khachapuri with Megrelian cheese

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

Real puff pastry takes much longer and is more difficult to prepare, but the main thing in the recipe is not the cooking method, but the end result. These khachapuri are practically no different from their classic version; they turn out tender and juicy. At the same time, they take very little time and there is no need to buy ready-made layers of puff pastry! For more
For the test:
300 g flour,
200 ml water,
1 tbsp. Sahara,
1 tsp salt,
½ tsp. dry yeast,
50 g margarine or butter.
For filling:
350 g suluguni,
1 yolk.

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

Khachapuri with homemade cheese

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

Real puff pastry takes much longer and is more difficult to prepare, but the main thing in the recipe is not the cooking method, but the end result. These khachapuri are practically no different from their classic version; they turn out tender and juicy. At the same time, they take very little time and there is no need to buy ready-made layers of puff pastry! For more
For the test:
200 g margarine or butter,
200 g cottage cheese,
2 eggs,
flour (how much dough will take),
1 tbsp. (incomplete) table vinegar,
1 tsp (without a slide) soda,
a pinch of salt.
For filling:
300-400 g of any cheese or 4 processed cheese,
4 tbsp. sour cream,
3 cloves of garlic,
greens - to taste,
1 yolk - for lubrication,
A little sesame seeds- for sprinkling.

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

Quick khachapuri with cheese

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

Khachapuri from butter dough with cheese

Real puff pastry takes much longer and is more difficult to prepare, but the main thing in the recipe is not the cooking method, but the end result. These khachapuri are practically no different from their classic version; they turn out tender and juicy. At the same time, they take very little time and there is no need to buy ready-made layers of puff pastry! For more
For the test:
1 kg wheat flour,
1.5 stack. milk,
½ cup ghee,
2 eggs,
½ tsp. soda,
1 tbsp. wine vinegar.
For filling:
500 g young pickled cheese,
2 eggs.

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

Khachapuri from puff pastry

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

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

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Although khachapuri is traditionally prepared from yeast-free dough, in some regions of his homeland people have gotten the hang of cooking with both yeast and puff pastry. It turns out no less tasty, they just differ in technique and appearance.

This collection presents simple and very quick options preparing khachapuri from puff pastry. This saves a lot of time, because the puff pastry is ready to use immediately after purchase. The most important thing is the delicate cheese filling.

General cooking principles

You can cook this delicacy either in a frying pan or in the oven. In terms of time it turns out almost the same. Cooking can only take longer if ready dough was frozen. Then it will be impossible to roll it out or bake it properly.

It only needs to be defrosted when room temperature, there is no way to speed up this process. It is only important to open the package and immediately spread the dough on a floured surface. If you leave it folded, it will be difficult to open or roll out later as it will stick together.

You can use absolutely any cheese, it doesn’t even have to melt. According to tradition, suluguni is used, but even cottage cheese with herbs or processed cheese are acceptable. It's just a matter of taste. And there should be a lot of filling, really a lot!

Khachapuri with puff pastry cheese

Cooking time

calorie content per 100 grams

In just half an hour you can prepare delicious khachapuri based on ready-made puff pastry. Minimum ingredients - maximum taste!

How to cook:

Tip: instead of suluguni you can use mozzarella, cheese or feta. In this case, you only need to salt the mozzarella.

Homemade khachapuri made from puff pastry

This recipe calls for a quick puff pastry. It doesn't need to sit for long or have many layers.

How much time - 1 hour 30 minutes.

What is the calorie content - 345 calories.

How to cook:

Mix one egg with a fork with kefir, add a little salt and sugar. Then stir in 0.5 kg of flour and knead the dough by hand. Cover with a towel.
The rest of the flour needs to be chopped with a knife along with the chilled butter. Collect the resulting crumbs into a lump and put them in the refrigerator.
Take the dough and roll it into a layer. Then take the lump out of the refrigerator and roll it out too. Place a layer of butter on top of the dough.
Roll out two layers together, then fold into an envelope and roll out again. Place in this form in the refrigerator for an hour.
The remaining eggs must be hard-boiled, then cooled, peeled and cut into cubes.
Chop the cheese into thin slices or grate it depending on the consistency.
Finely chop the greens and mix with boiled eggs and cheese.
Pull out the dough and divide in half, then roll out each part and divide into squares.
Place the filling on one part, cover with a second layer of dough, and pinch the edges.
Place in a frying pan with a minimum amount of oil, fry until golden brown, and cool.

Tip: you can put the khachapuri in the oven. They need to be cooked for no more than twenty minutes at a temperature of 190 degrees. But fried ones turn out tastier, although they are higher in calories.

Quick puff pastry envelopes

These khachapuri are also made from ready-made puff pastry, but they turn out softer due to great content butter.

What is the calorie content - 364 calories.

How to cook:

If the dough is frozen, it must be thawed. This should be done on a floured surface.
Then immediately cut the layer into squares.
Grate the cheese, and next to it, divide the butter into small cubes.
Place a little cheese and a piece of butter on each square, assemble into a triangle and secure the edges.
Place the triangles on a baking sheet.
Beat the egg with milk and brush the resulting mixture onto the khachapuri.
Place a bowl of water in the preheated oven. The temperature should be average.
Bake the khachapuri for about fifteen minutes.

Advice: you must add butter, you don’t need to skimp on it. Otherwise, the khachapuri will simply dry out in the oven.

Georgian recipe for the lazy

The simplest possible recipe that doesn’t even need dough, just delicious lavash! The main thing about it is its amazing filling, not traditionalism.

How much time - 40 minutes.

What is the calorie content - 232 calories.

How to cook:

Take a small baking sheet and place one sheet of pita bread on the bottom. The edges should hang down.
Tear the second sheet into small pieces.
Mix the egg with kefir.
Finely grate all three types of cheese and mix.
Place some filling on the first sheet of pita bread.
Moisten pieces of another pita bread in the kefir-egg mixture and place on top of the cheese.
Then put some cheese on top again and again pieces of “kefir lavash”.
Repeat layers several more times until there are no more torn pieces.
Then cover the top of the filling with the overhanging edges of the first sheet. You need to roll it tightly.
Repeat the entire procedure with the remaining two sheets. In general, the number of ingredients can be safely multiplied by the desired amount of khachapuri itself.
Lubricate the envelopes with the remaining kefir mixture on top and place them on a baking sheet in the oven for fifteen to twenty minutes at a temperature of 200 degrees.

Tip: you need to use thick lavash so that melted cheese and kefir don’t soak it. If you are not sure about the density of the sheet, you can lay a double layer underneath.

You can fold khachapuri not only in the form of an envelope or triangles. You can make traditional boats and circles. This will not affect the cooking time in any way. But you shouldn’t try baking an egg on top, as in the Adjarian recipe, when using puff pastry.

People love to add spices and herbs to the cheese filling. But when using mozzarella, you should avoid greens, otherwise the filling will be very wet and will not allow the dough to cook properly. It will remain soggy and may stick to the baking sheet or pan.

It is advisable to eat khachapuri immediately after cooking. Of course, you can reheat them in the microwave or oven the next day, but they will noticeably lose volume, and the filling will no longer be juicy.

Eggs are added to the filling to hold it together; they are especially needed if the cheese does not melt too well. Before using eggs, it is advisable to wash them with soap to prevent salmonella from entering the body.

Puff pastry khachapuri turns out to be the most delicious if you cook it with love and serve it immediately after cooking. They are so delicious that you can eat them all in one sitting!