Puff pastry khachapuri without yeast. How to cook khachapuri with puff pastry cheese according to a step-by-step recipe with photos

10 servings

40 minutes

380 kcal

5 /5 (1 )

Today we will prepare something that is known to everyone and many favorite dish– khachapuri. The word itself consists of two Georgian words: “khacha” (cottage cheese) and “puri” (bread). In traditional Georgian recipe use young Imeretian cheese, which has too short a shelf life to be imported into other countries.

The use of young cheese gives a national treat unforgettable taste. In addition, to make the dough tender and melting, Georgian housewives knead it with whey from the same cheese. We have to use regular kefir and suluguni, which is a more mature version of the Imeretian related product.

Of course, every housewife dreams of bringing her own recipe preparations for Georgian culinary canons, and comes up with various tricks. Let's find out what cooking features exist and try to surprise your friends and family with delicious khachapuri.

Lazy khachapuri with cheese

Kitchen utensils: oven, baking dish, grater, cutting board, knife, silicone spatula, cling film, whisk, rolling pin.

Ingredients

Step-by-step preparation

For cooking yeast-free dough take 3 stacks. flour and pour it onto the work surface, grate 250 grams of cold butter.
Mix the contents. We form a small hole on the surface of the mixture.
Pour 3∕4 cups into a plate. chilled water, beat in one egg and add salt. Pour a tablespoon of vinegar here.
Stir the mixture with a whisk until the egg is completely dissolved.
Pour the egg liquid into the flour and stir constantly with a silicone spatula. Mix the dough.
Form a ball of dough and wrap it in cling film. Place in the refrigerator for 1 hour.
Let's start preparing the filling. Grate 200 grams of hard cheese and 250 grams of feta cheese.
Cut the prepared dough into 3 equal parts.
Roll out each piece into a circle with a diameter of 30 cm.
Take a baking dish and lightly grease it with butter. Place the rolled out dough into a mold and form small sides.
Sprinkle filling on top.
Cover with a second layer of dough and add the remaining filling.
Cover with the last crust and tuck the edges of the dough under the bottom to prevent the filling from seeping through.
Make punctures with a fork and lubricate egg yolk surface of the treat.
Sprinkle with approximately 10 grams of sesame seeds.
Place the dish in an oven preheated to +180° for 40 minutes.

Khachapuri made from puff pastry with cheese in the oven according to a detailed recipe with photos makes the cooking process fun and accessible to everyone.

Video recipe for making khachapuri with cheese from ready-made puff pastry

Perhaps you encountered certain difficulties during the cooking process - the video will be a good cheat sheet for preparing the Georgian delicacy.

Khachapuri with mozzarella and herbs

Cooking time: 20 minutes.
Portions: 2.
Kitchen utensils: frying pan, grater, cutting board, wooden spatula, knife, sieve, rolling pin, cling film.
Calories: 390 kcal per gram.

Ingredients

Step-by-step preparation

Sift 300 grams of flour into a plate.
Pour 250 ml into a separate bowl natural yogurt. Add 2 tsp. sugar, a spoonful of salt and 1∕2 tsp. soda Mix everything until the sugar and salt crystals dissolve.
Make a small well in the bowl of flour and pour in the yogurt.
Knead the dough with smooth movements using a silicone spatula.
Then we do the same procedure with our hands for 5 minutes.
At the output we should get homogeneous mass. Wrap the resulting dough ball cling film and remove for 20 minutes. rest.
On coarse grater grate 200 grams of mozzarella and 200 grams of suluguni.
Add chopped 30 grams of dill and 20 grams of parsley to the cheese. Mix the ingredients.
Divide the dough into equal parts and roll out the cake from each, adding a little flour all the time so that the dough does not stick to the rolling pin and to the work surface.
Place the filling on the surface of each crust.
We pinch the edges of the dough in a circle, as if forming a bag.
At the end, we fasten the “funnel” with our fingers and press it inward - this way we will get a uniform layer with the filling inside.
Lightly roll out with a rolling pin into a thin cake.
Place in a preheated frying pan and set slow fire and fry on both sides until golden brown.
Grease the surface of the treat with butter.
Let's do the same with the rest of the dough.

In addition to suluguni and mozzarella, you can use other types of cheese. Khachapuri made from puff pastry with cottage cheese is very tender and juicy.

Khachapuri is already quite familiar to our taste and there is no need to go to the Caucasus to taste it. delicious flatbread. Although to this day the masters of baking are well known, and an invitation to “For Khachapuri” often implies a specific establishment and culinary specialist. If you can’t visit the master, there is still the option of trying to cook it yourself. It's not an easy task, but the result can be very remarkable.

Khachapuri puffs with cheese - general principles of preparation

Puff khachapuri is prepared, as the name suggests, from puff pastry, although not only from it. Laid out in a special way thin pita bread and cheese filling are also called puff khachapuri.

For puff khachapuri with cheese, you can prepare the dough yourself or use store-bought dough, either yeast or unleavened.

They put it in the filling various varieties cheeses: pickled, hard, cottage cheese or suluguni. These flatbreads are most delicious if you add several types of cheese to the filling.

Pickled cheeses and suluguni are grated. The cottage cheese is kneaded with a fork, and hard cheeses are cut into small cubes.

Khachapuri made from puff pastry with cheese can be baked in the oven or fried in a small amount of fat in a frying pan. Layered “lazy” lavash flatbreads are mostly baked.

Khachapuri puff pastry with cottage cheese and suluguni

Ingredients:

280 gr. cheese, “Adygei” variety;

Homemade or full-fat store-bought cottage cheese – 180 gr.;

125 gr. unsmoked suluguni;

A spoonful of “quick” yeast;

White refined sugar - 2 tbsp. l.;

100 gr. sour cream;

Three full glasses of flour;

Two eggs;

Parsley;

180 gr. butter or frozen homemade cream.

Cooking method:

1. Get enough sleep instant yeast into a small bowl or half-liter jar and add warm milk. Pour in granulated sugar, half a teaspoon of salt, sour cream and stir thoroughly.

2. Break the egg into a separate large bowl 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 butter and let it cool to room temperature.

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

5. Finely chop the parsley. Suluguni and Adyghe cheese rub with coarse crumbs.

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

7. Do not cut the dough rope big pieces and roll each into a flat cake. To make the baked goods flaky, you need to place the dough correctly before rolling. You cannot place pieces on the cuts, otherwise the layered structure will be disrupted.

8. Place the filling in the middle of the flatbreads and pinch the edges tightly over it. Then turn the pieces over, seam side down, and roll over them several times with a rolling pin.

9. Place the preparations on a roasting pan with vegetable oil, brush the top with beaten yolk and place in a hot oven for 20 minutes.

10. Brush the top of the finished flatbreads with melted butter.

Quick khachapuri made from puff pastry – “Balkan style”

Ingredients:

“Mozzarella” – 200 gr.;

100 gr. pickled cheese, varieties "Feta";

600 gr. factory or homemade puff pastry;

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 and 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 mixture into the cheese mixture, and set aside the remaining third. It is useful for lubricating the surface.

4. Cut the thawed dough into large squares measuring 14x14 cm and place a tablespoon of filling in the middle. Fold the dough over diagonally and pinch the seams tightly.

5. Place the pieces on a roasting pan lined with parchment 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. Break the eggs into a wide bowl. Add a little salt, preferably finely ground, and mix well. Add flour, grate slightly frozen margarine onto it using a coarse grater and immediately knead the dough without waiting for it to thaw. Place it in a bag and place it in the cold for two hours, but not in freezer.

2. Beat the eggs vigorously with a fork, completely combining the yolks with the whites.

3. Grate Suluguni on a coarse or medium grater.

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

5. Remove the dough from the refrigerator and quickly roll it into a layer. The thickness should be no thinner than your finger, otherwise the cheese filling will leak out.

6. Cut the dough into 15 cm squares and place them in the middle cheese filling. Pin the opposite corners and then the seams together to form envelopes.

7. Then pinch the opposite corners tightly over the middle again and turn over. Roll with a rolling pin several times to form flat cakes.

8. Transfer the pieces to a greased baking sheet and prick them evenly over the surface, making a hole in the center.

9. Brush the flatbreads with the remaining beaten egg and bake in an oven preheated to 180 degrees for 20 minutes.

Lazy Georgian khachapuri puffs

Ingredients:

9% cottage cheese – 250 gr.;

Smoked “sausage” cheese – 200 gr.;

250 ml fat kefir;

Two sheets of thin light pita bread;

Butter;

Two large eggs.

Cooking method:

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

2. Take a small roasting pan and grease the bottom and sides well with butter.

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

4. Tear the remaining pita bread into large pieces. Take a third of the torn lavash and dip it in kefir beaten with eggs for a minute. then remove and place the whole pita bread on the roasting pan.

5. Place half of the cheese filling on top, and another third of the soaked torn pita bread on top.

6. Place the remaining cheese mixture and the remaining torn pita bread, also pre-soaked in kefir, on it.

7. Fold the overhanging edges over it and generously brush them with the egg-kefir mixture.

8. Place the roasting pan in the hot oven.

9. After half an hour, remove and cut in portioned pieces the same size.

Fried khachapuri made from puff pastry

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, 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 flake. Place the ball-shaped dough into a bag, roll it up, and place it in the refrigerator for at least half an hour.

3. Take it out and divide it into four parts. Quickly roll them out to minimum thickness. Then generously grease each one with butter and roll it up. Melt the butter in advance or place it on the table to soften it. Rolled roll refrigerate.

4. After half an hour, take it out, roll it out again, grease it with oil and roll it up, but not into a roll, but into 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 out the cooled pieces of dough into rectangular layers, one-third of a centimeter thick, and cut into squares of the desired size.

7. Place the filling in the middle of each and wrap it to form triangles.

8. Dip the pieces into hot oil and fry on both sides until golden brown.

Khachapuri made 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 frozen cream.

Cooking method:

1. Cut the thawed dough into six rectangles of the same size. If it is too thick, roll it out slightly, but if its thickness is no more than 0.6 cm, there is no need to do this.

2. Roll up the longest edges thin tubes, and gather the sides and pinch them well.

3. Place the pieces on a parchment-lined baking sheet and brush the sides with beaten egg.

4. Grate the Suluguni cheese on a medium grater and mix it with the egg remaining after greasing the workpieces.

5. Spread the filling evenly over all the pieces and place the baking sheet in the oven. Temperature oven should be 180 degrees.

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

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

8. Place the finished dish on plates and place a little butter in the middle of each khachapuri.

Layered khachapuri with cheese - cooking tricks and useful tips

If you are preparing a dish with only hard cheese, do not grate it, but cut it into small cubes. The cheese will not melt during baking, but will only soften slightly.

Do not roll out khachapuri made 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 dough with beaten egg before baking. Surface finished products will not be pale. They will acquire a uniform golden hue.

By various recipes Khachapuri made from puff pastry with cheese can be fried; the products are more flaky if they are baked.

Initially, khachapuri is an element Georgian cuisine, pies with three filling options: steamed fish, meat or cheese. And its name comes from a mixture of two words: “cottage cheese” and “bread” (khacho and puri). Therefore, for us it is closer and more popular cheese version this dish.

Essentially, this is a pie that can be closed or open, made from puff pastry - yeast or unleavened, and even from simple unleavened dough. They are fried and baked, herbs are added, an egg is poured on top and other additives are used. The whole point is in technology and, by the way, one standard recipe you won't be able to find it - it doesn't exist.

At home, it will be easiest for you to make khachapuri from puff pastry, primarily because the dough itself is most likely sold ready-made and packaged in the nearest supermarket, the purchase of which, you see, greatly simplifies and speeds up the process. Well, and, among other things, it is with this dough that you will achieve excellent airiness and crispiness.

If it is not in the supermarket or you just like to cook everything with your own hands, from start to finish, try the version of the recipe that we offer.

Puff pastry for khachapuri from homemade dough

If you have never tried cooking before puff pastry, don’t worry – it’s not difficult at all and won’t take long.

Make the preparations:

500 g wheat flour;
75 g melted butter;
300 g chilled butter;
salt;
1 glass of water.

So this is what the process looks like:

The flour is sifted and poured into a heap onto the surface where the dough will be kneaded.
The cooled butter is wrapped in parchment so that it is convenient to form something like a rectangle or square out of it.
A depression is made in a mound of flour and water and melted butter are poured into it, along with salt (in these proportions, about 2 teaspoons), after which the “preliminary” dough is kneaded - elastic and pliable. The dough will need to rest, so cover it with film and leave it alone for 40 minutes.
After standing, the dough is rolled out into a sheet, in the middle of which the same rectangle of butter is placed. Then the dough is folded into an envelope, rolled out, folded again and left in the refrigerator for 30 minutes. The procedure should be repeated 3 to 6 times.

Khachapuri with suluguni

Suluguni - very delicious cheese and it behaves remarkably well during heat treatment. That is why it is the most popular of the cheeses used for filling such pies.

Ingredients:

500 g puff pastry;
500 g suluguni cheese;
50 g butter;
1 chicken protein(boiled);
1 chicken yolk(raw);
green.

Preparation

Preparation will take almost no time. Especially if you are working with purchased test. But there is one caveat - the dough will need to rest in ready-made khachapuri, so take this time into account.
Start by preparing the filling: grate the suluguni on a coarse grater, do the same with the protein. Mix them together, adding salt and chopped herbs.
The dough is defrosted according to the instructions usually located on the packaging. Unlike simple puff pastry, yeast dough They are sold in the form of a briquette, which must thaw completely, but not soften at the same time - catch this moment, otherwise the layers will mix.
After thawing, the briquette is rolled out and cut into squares, approximately 15 cm apart. The prepared filling is laid out in them, and then the edges are raised up and pinched together in the middle.
Place the filled khachapuri on a baking sheet, pre-greased with oil, and leave for half an hour. Then they are greased with yolk and baked at 200 degrees for about 20 minutes.

Khachapuri with feta cheese and cottage cheese from store-bought dough

In order for your khachapuri to come out especially tender and piquant, you should select as many fat cottage cheese, and feta cheese, on the contrary, is drier.

Ingredients:

1 package of puff pastry without yeast;
200 g cheese;
200 g cottage cheese;
3 chicken eggs;
green.

Preparation:

Grind the cottage cheese through a sieve, and grind the cheese on a grater. Mix and add 2 eggs and chopped herbs to the resulting mass. Now get to the pies themselves.
After defrosting the dough according to the instructions, roll it out, fitting the sheets to the shape of the baking sheet. Lay out layers of dough and filling alternately, but so that the last layer is dough. Lubricate it with an egg, which you beat first and put it in the oven for half an hour, heated to 180 degrees.
When the pie has cooled, cut it into portions.

Recipe instant cooking khachapuri from ready-made puff pastry with cheese in the oven. Real khachapuri is prepared, of course, from home test, prepared with your own hands. But if you don’t have time, but really want to pamper yourself with this magnificent pastry, then this pie can be baked from ready-made puff pastry (yeast). For the filling you can use different types of cheese; our recipe uses Adyghe and Russian cheese of medium hardness. In traditional khachapuri, the filling consists only of cheese, without adding fresh herbs, but if you are cooking for yourself, you can make an exception. This will only give you more aromatic and tasty baked goods.

Required ingredients:

500 g puff pastry dough (1 pack);

250 g Adyghe cheese;

250 g. Russian cheese(Suluguni);

1 – 2 eggs;

Salt to taste;

A handful of fresh herbs (dill, parsley, green onions);

1 tbsp. spoon of butter;

1 tbsp. spoon of flour (for sprinkling).

How to cook:

To prepare khachapuri or Ossetian pies You can use different types of cheese: Adyghe, Suluguni, feta cheese and simple medium hard cheese. It will be very good if you use different types cheese. It is not advisable for khachapuri to be prepared, for example, only from medium-hard cheese or only from feta cheese. It is not necessary to observe proportions, everything is according to desire or taste. Grate the cheese on a coarse grater and place in one cup. Beat one egg in advance with a fork and add half to the grated cheese, and set the other part aside for greasing the khachapuri. Season the filling with salt and taste it, add more salt if necessary (you don’t have to salt the filling at all).

Preheat the oven to 170 - 180 degrees.

If you are using ready-made puff pastry, first defrost it completely at room temperature. The pack usually contains two layers of dough; carefully separate them. Cut small size parchment paper, sprinkle it with flour and place one piece of dough. Using a rolling pin, roll out the dough to about 3mm thick. Then, again if desired, cut out a large circle (but you can leave it that way). Set aside the dough scraps so you can use them to bake another pie.

Place the filling on the dough. It is better to spread it in a thick layer; it will still be covered with a second layer of dough on top. I added a little cheese, which I later regretted; I could have used more. Flatten the cheese and leave 1–2 cm at the edges.

Prepare the second part of the dough in the same way and place it on top of the cheese filling. Pinch the edges tightly, otherwise the cheese may leak out.

Then, using a round pizza cutter, make cuts as if you were already cutting the khachapuri into portions. Cut only the top layer of dough. Brush the khachapuri with the reserved beaten egg; it is most convenient to do this with a silicone brush.

Place the khachapuri in a preheated oven for 10 - 12 minutes. Bake until golden brown crust. Then take the cake out and brush it with a piece of butter while it is hot.

Form a ball from the remaining scraps and roll it into an oval or circle. I also had some cheese filling left, and I decided to add chopped fresh herbs for taste. Separately, beat another egg and place half into the filling. Stir and season with salt to taste if necessary.

Then form a boat from the rolled out piece of dough: tightly roll the edges on both sides into a tube, leaving space in the middle for the filling. Seal the edges as tightly as possible as they will unravel during baking. Place the filling, pressing down with a spoon. Brush the edges with beaten egg.

Bake the cheese pie in a preheated oven for 10 - 12 minutes, until golden brown. Grease the hot pie with a piece of butter and serve.

Hot khachapuri made from puff pastry with cheese and fresh herbs is ready.

Bon appetit!

P.S.

You can prepare square khachapuri in the same way.

The birthplace of khachapuri is Georgia. This traditional dish country, made from dough and filling (cheese, cottage cheese). Exists large number recipes - with with different fillings, dough, cooking methods. The recipe for khachapuri made from puff pastry is one of the simplest, and the result is a delicious, airy dish.

Its name comes from two words - “khacho” (cottage cheese) and “puri” (bread). Georgians say that to prepare real khachapuri you need not only flour, eggs and cheese, but also the warm heart of the cook. In different regions of Georgia this dish is prepared in its own way. In Adjara there are boats filled with cheese and a raw egg inside, in Megrelia there is a flatbread with cheese filling in the middle, and in Imereti there is a closed flatbread filled with cheese. Khachapuri is loved not only in Georgia. Recipes for Ossetian khachapuri are known; they can also be tried in Abkhazia and Sochi (until 1919 the city belonged to the territory of Georgia).

The dough for classic khachapuri is yeast. However, there are many puff pastry recipes. It takes longer to prepare than regular yeast dough, but taste qualities far superior to him.

Therefore, many housewives choose puff khachapuri. By the way, in Adjara (region of Georgia) they are also prepared, but they are called “achma”. The principle of preparing the dish is reminiscent of lasagna. The cheese filling is spread on oiled sheets of dough and baked in the oven. It turns out to be a very tender flatbread.

The classic filling for khachapuri is Imeretian cheese. However, it is difficult to find it in stores, so resourceful cooks replace it with suluguni, feta cheese, salted cottage cheese, Adyghe cheese and other fillings. The article offers recipes on how to prepare khachapuri from puff pastry with various available fillings.

General rules for preparing khachapuri

The amount of filling should correspond to the volume of dough. Only in this case will you get khachapuri with a rich cheese taste. The cheese for the dish should be salty. Georgians use Imeretian cheese. Before cooking, it is soaked in water for 5-6 hours to make it less salty. The same should be done with alternative salty cheeses, such as feta cheese.
Bake in the oven only! Offered quick recipe preparing khachapuri without an oven, for example, in a frying pan. But this will no longer be the same dish that is served in Georgia. In addition, there are types of khachapuri that can only be baked in the oven. For example, Adjarian khachapuri with puff pastry suluguni, or Megrelian (with cheese filling on top).
Eat only hot! Another feature of khachapuri is its airiness. The dough should be soft, melting in the mouth, and the filling (cheese) should melt under high temperatures and soak into the mass. After cooling, it coarsens and the filling becomes hard. Of course, you can heat the cooled khachapuri in the microwave or in a frying pan with a small amount of water, but the taste will be completely different.

Do we make the dough ourselves or buy it?

If we are talking about real Georgian khachapuri, then the dough must be freshly prepared. Khachapuri made from ready-made puff pastry will be less greasy and not as airy.

There are several recipes for making puff pastry for this dish. Khachapuri made from puff pastry takes longer to prepare. The dough and the dough itself must be kept warm for some time. Yeast-free dough It cooks faster, but it is not as fluffy as yeast mixture.

Yeast puff pastry for khachapuri

First of all, you need to prepare the dough - in a glass warm milk dissolve a pinch of sugar (to help the yeast grow better) and 10 grams of dry yeast. Leave to infuse for 15-20 minutes. After this, pour the dough into a large container, add salt to taste, raw egg and stir. Gradually add flour, but not all at once, but in portions (the total amount is about one glass) and mix. It's better to knead with your hands. At the end, when a thick dough has formed, add 100 grams of soft, but not melted butter, and knead again. It is important not to apply special effort in the process so that the dough does not turn out “clogged”. After this, leave it in a warm place, covered with a paper napkin. While it sits (about 60 minutes), you can prepare the filling. After this time, roll out the dough into a rectangle 1.5-2 cm thick, place 100 grams of softened (but not melted) butter on the edge, cover 1/3 of the layer. Place another 100 grams of butter on top and cover with the remaining third of the dough. Roll out so that the layers of dough and butter are equal in thickness, fold the layer in half, and roll out again. Repeat this 3-4 times. The result will be a dough with 30-32 layers of butter.

Yeast-free puff pastry for khachapuri

To prepare it you will need 400 grams of flour and 200 grams of soft butter. Mix ingredients, add half a glass cold water, a little sugar, a pinch of salt and mix everything thoroughly. Cover the resulting dough with a paper towel and leave in the cold for several hours. After this, roll it out into a rectangle 2 cm thick, fold it in half, and roll it out again. Repeat this 3-4 times. That's it, the dough is ready!

Recipe for khachapuri made from puff pastry with cheese

Having prepared the dough according to one of the above recipes, you can start filling. We take Adyghe or regular hard cheese, but salty varieties. Grate on a fine mesh grater. The filling is ready.

Let's prepare Imeretian khachapuri with puff pastry cheese. To do this, roll out the dough into a flat cake 1.5-2 cm thick, place cheese in the center. We gather its edges into an accordion over the dough, pinch them so that they do not unravel. Carefully roll out the resulting ball so that it again takes the shape of a flat cake. Place top down on a baking sheet and bake at 200-220 degrees for 5-10 minutes.

Adjarian boat recipe

Adjarian-style khachapuri with puff pastry suluguni is the closest recipe to the real thing Georgian dish. We prepare the dough as standard. The highlight of this dish is the filling.

Roll out the finished mass into a flat cake and form a boat. To do this, we begin to roll the edges of the cake into a tube, leaving about a third of the distance between them at the end. Place the filling in the center - finely grated suluguni cheese. Place the boat in the oven, preheated to 200-220 degrees for 10-15 minutes. After that, dip several pieces of butter into the cheese filling and break one egg on top. Once again, place the boat in the oven for 1-2 minutes so that the whites curl slightly.

Adjarian khachapuri should be eaten hot, tearing off a piece of dough with cheese and dipping it in the yolk.

Khachapuri with suluguni cheese

Let's prepare Megrelian khachapuri with suluguni cheese. To do this, we form a flatbread, put half of the cheese on it, as described in the previous recipe. Place top down on a baking sheet. Make a hole in the center with a diameter of 3-5 cm, grease the surface of the cake raw yolk and spread the other half of the cheese. Place the cake in the oven for 10-15 minutes. It turns out khachapuri with a golden cheese top.

Khachapuri with feta cheese made from puff pastry

Brynza is the most affordable cheese. Khachapuri is prepared with feta cheese in the same way as with suluguni. Just don’t grate the filling, but mash it with a fork and add an egg to hold it together a little. The cheese itself is very salty, so it is recommended to soak it in water for about an hour before preparing the dish.

The mass is baked in the oven at a temperature of 200-220 degrees for just under half an hour.

Khachapuri with cottage cheese on a puff base

It’s better to use full-fat homemade cottage cheese for the filling, then you can mix it with chopped herbs. If the cottage cheese is not fatty, then it can be combined with melted butter and sour cream. You don't need to make the filling very liquid, otherwise it won't stick to the dough.

Roll out the dough into a flat cake, lay out the filling, sprinkle with salt and spices. Cover with another sheet of dough and bake in the oven.

Recipe for khachapuri made from puff pastry with meat

To prepare the meat filling you will need minced pork and beef (300 grams). Add finely chopped onions and green onions to it. sweet pepper, garlic. Mix all ingredients, salt, add 2 teaspoons of adjika. If the filling is very thick, you can add a little cold water.

Roll out the dough into a flat cake, lay out the filling, and top with a few small pieces butter and cover with another sheet of dough. Pinch the edges tightly and make cuts in the top of the cake to allow steam to evaporate. Bake in the oven at 200 degrees for 15-20 minutes. The dish is served hot.

Homemade Khachapuri

This is the fastest recipe, but khachapuri is the least reminiscent of real Georgian pastries. The dough can be made into cottage cheese. To do this, add an egg, salt, cottage cheese, soda, quenched with vinegar or lemon, to melted butter or margarine. Everything is mixed and flour is gradually introduced. After kneading the dough, leave it in the refrigerator.

For the filling, cheese is grated, herbs and garlic are chopped. Ready dough Roll out into a flat cake and place on a baking sheet. All the filling is laid out on it, another sheet of dough is placed on top, the edges are pinched. The surface of the cake is greased with yolk and baked in the oven for 30 minutes. Ready dish You can eat it the next day by preheating it in a frying pan or in the microwave.

Quick khachapuri made from puff pastry “Balkan style”

This recipe allows you to use a mixture of cheeses - Adyghe, Feta, mozzarella or suluguni. The cheeses are crushed on a fine grater, salt is added (if the cheese is unsalted) and a raw egg.

The dough is divided into small fragments, each of which is rolled into a small flat cake. Place a tablespoon of filling on one edge and cover with the second edge diagonally to form a triangular envelope. Brush the surface with egg and place in a preheated oven for 15 minutes.

Lazy Georgian khachapuri puffs

The highlight of these khachapuri is that you do not need to prepare the dough. Thin sheets of ready-made pita bread are used. Place one sheet on a baking sheet so that the edges hang down. We tear the second sheet into small pieces. Place the filling on a baking sheet (any of the cheeses or assorted cheeses). We soak the torn pieces in kefir and egg and cover the filling with them. Then again a layer of cheese and a layer of soaked pita bread. This is how we make several layers. After this, cover the khachapuri with the hanging edges of the first sheet of lavash, grease with the kefir-egg mixture and bake in the oven at 200 degrees for 15-20 minutes.

Each of the recipes is good in its own way. Any housewife can choose the cooking method according to her preferences. If you want to virtually be in Georgia and experience the taste of Georgian cuisine, then choose the Adjarian khachapuri recipe. Does anyone need a quick recipe for something tasty and... hearty dish– Balkan-style khachapuri or lazy khachapuri will be just right. If someone prefers dishes with meat filling, and we have a recipe for such tastes. Bon appetit!