Bread cakes are very popular all over the world. Most often they are baked in Asia and the Middle East. But thanks to their taste, they can not leave anyone indifferent. One of the most favorite types of such pastries is Caucasian khachapuri.

Khachapuri is a national Georgian dish, which is a hearty wheat cake stuffed with cheese. The name of the product comes from the main ingredients - “hacho” - cottage cheese, and “puri” - bread.

There are many cooking recipes, according to some estimates, there are about 20 varieties of them, which differ not only in the fillings used, but also in the method of preparation, shape, dough. As a rule, it depends on the region where they are prepared. This is how khachapuri is distinguished in Adjarian, Abkhazian, Batumi, Imereti, Megrelian and others.

Despite such an unusual and slightly complicated name, the preparation of the dish is quite simple. Therefore, knowing the technology and ingredients, you can bake it at home in your own kitchen.

Basic secrets and cooking technology

Some argue that a real cheese cake can only be tasted in its homeland - the Caucasus. Others believe that the main thing is that it be prepared by the skillful hands of a Georgian chef. In fact, the most delicious and appetizing will be only the one that is made with your own hands from your favorite products.

Since there is no single recipe, there is no exact cooking technology, you need to know the main points - how to make dough, stuffing, choose a shape.

Dough

The dough for the very first khachapuri was made from two components - water and flour. Over time, recipes have changed and improved. Unleavened dough is considered traditional, made on the basis of a Caucasian fermented milk product - matsoni. You can make it yourself. To do this, you need to slightly warm up 2.5-3 liters of fresh milk, pour 2 tbsp. l. fat sour cream, close and wrap in a warm towel. After a couple of hours, put in a cold place and let the mass thicken. But most often, instead of matsoni, kefir, yogurt or liquid sour cream are used.

To make khachapuri more fluffy and ruddy, yeast can be added to the dough. In this case, butter, sugar and milk are put into the batch. These three ingredients give the dough softness and elasticity. Be sure to sift the flour before adding it to saturate it with oxygen. The dough should have a soft, in no case clogged structure.

After kneading the dough, put it to rest for 2-3 hours. If you made it with yeast, leave it warm, if you chose a puff or unleavened option, you can put it in the refrigerator.

Filling

The basis of any filling for khachapuri is cheese. For classic cakes, Imeretian is used, but it can be replaced with other types. Young cheeses are best suited - soft or pickled, for example, Adyghe, Suluguni, mozzarella, cheese, Kobi and even homemade sour-milk cottage cheese.

ADVICE! Very salty varieties are pre-soaked in water.

Often, several types of cheese are added to the filling at once. This is especially important when one of them has a dense and solid structure. Sometimes an egg is beaten in for uniformity of the mass, and for piquancy it is combined with a variety of chopped herbs.

Formation of khachapuri

The form of baking is different. It can be open or closed, in the form of a boat, an envelope, square, round and even oval. Everyone is united by one rule: the thinner the cake, the tastier it is.

Open products are most often baked in an oven or stove, closed products are cooked in a pan or in a slow cooker.

Cooking

• On a frying pan. Take a frying pan with a thick bottom - stone or cast iron. For this type, unleavened dough is made from matsoni, and the form must be closed. Fry for 10-15 minutes on each side until golden brown. Finally brush generously with butter.
• In the oven. Cakes made from yeast or puff pastry are baked in the oven. The cheese in the filling should melt, and the dough should rise and brown. The cooking time of khachapuri in the oven depends on the size and can last 25-35 minutes. The temperature is 180-200 degrees. When you take the product out of the oven, make a hole in it and insert a piece of butter.
• In a multicooker. As in a frying pan, khachapuri is cooked one at a time in a slow cooker. One cake with cheese is placed on the oiled bottom and baked for 20 minutes in the “Baking” mode. Then it turns over and cooks for another 15 minutes in the same mode.
• In an aerogrill. The air grill must first be heated to a temperature of 225 degrees. Then put the formed khachapuri on the middle rack and bake for 15 minutes.

REMEMBER! Whatever recipe, shape, dough and filling you choose, you need to cook with 82.5% fat butter. And the dish has the most intense and unique taste in the first half hour after cooking.

Classic khachapuri with cheese

It has been said more than once that there are many different recipes khachapuri. For each Caucasian region, its recipe is the best and unique. Several popular types of cheese cakes are known in our country. One of them is Georgian khachapuri. The cooking technology is simple, and some of the ingredients inherent in oriental cuisine can be replaced with our traditional ones.

Servings: 8

• Wheat flour 700 g
• matsoni or kefir 500 ml
• cheese 300 g
• suluguni 200 g
• Imeritinsky cheese 100 g
• chicken egg 1 PC
• sugar 1 tsp
• salt ½ tsp
• baking powder 10 g
• vegetable oil 30 ml
• butter 50 g

per serving

Calories: 281 kcal

Proteins: 9.2 g

Fats: 25.8 g

Carbohydrates: 1.3 g

45 min. Video recipe Print

Sift the flour into a bowl and add the baking powder, salt and sugar. Mix everything with a spoon and make a small well in the middle.

Beat the egg with a fork and pour into the flour, add vegetable oil, yoghurt or kefir. Knead a soft and elastic dough, let it rest for an hour in the refrigerator, after wrapping it in cling film.

Grate all cheeses and mix. Divide the dough into several equal parts and roll them out to a thickness of 1 cm.

For each cake put 5 tbsp. l. cheese mass, and collect the edges of the dough in a pile.

Carefully turn the product over so that the filling does not spill out, and slightly roll it out with a rolling pin. Do this with all parts.

Preheat the oven to 180 degrees, grease a baking sheet a little with butter and put the formed khachapuri on it. Bake for 25-30 minutes.

After they are cooked, make an incision in each and put a small piece of butter there.

Video recipe

How to cook Adjarian khachapuri

Adjarian khachapuri has an open boat shape, the dough is kneaded with yeast and baked in the oven. The main difference from the rest of the cakes is that 5-10 minutes before the end of cooking, raw egg yolk is poured into the filling. During the meal, the rosy edges of the roll are dipped into it, which gives the dish a special touch.

Ingredients (for two large khachapuri):

• 2.5 st. flour;
• 1 tsp dry yeast;
• 1 st. warm water;
• 0.5 tsp. sugar and salt;
• 50 ml of vegetable oil;
• 3 egg yolks;
• 150 g mozzarella;
• 150 g of cheese;
• 150 g of Adyghe cheese;
• 100 ml cream or full fat milk;
• 50 g butter.

Cooking:

1. Pour flour into a bowl, add dry yeast, sugar, salt and mix well. Add water little by little and knead a loose dough. After 10-20 minutes, pour vegetable oil and knead again. Leave warm for 1.5 hours.
2. In the meantime, prepare the filling. Grate all types of cheese or knead with a fork. Add cream to the mass and 1 tbsp. l. flour. Mix everything well, season with salt and pepper if necessary. Remember that each of the cheeses has its own rich taste, so you need to be careful with spices so as not to overdo it.
3. When the dough doubles in volume, you can begin to form khachapuri. Divide it into 2 equal parts and roll the balls. From each we make a boat and put the cheese filling in the middle. Lubricate the edges with whipped yolk.
4. Preheat the oven with a baking sheet to 200 degrees. Then we cover the hot form with baking paper and put the khachapuri in the oven for 25 minutes. After this time, we make a recess in each boat and pour one yolk into it.
5. We send it to the oven for another 5-8 minutes. Brush with butter before serving.

Delicious and simple khachapuri in a pan

Baking khachapuri in the oven is a troublesome and lengthy procedure, since yeast dough is most often used, and it takes a long time to cook. It is much faster and easier to fry Georgian tortillas with cheese in a pan. At the same time, they turn out to be just as tasty and appetizing.

• 125 ml of kefir;
• 150 ml sour cream;
• 300-400 g flour;
• 0.5 tsp. salt and soda;
• 1 st. l. Sahara;
• 150 g butter;
• 250 g of cheese;
• 250 g mozzarella or suluguni;
• a bunch of greens to taste.

How to cook:

1. Take 100 g of butter and melt on fire. Mix 125 ml of sour cream and kefir, salt, sugar, soda and melted butter. Mix everything well, gradually adding the sifted flour. Knead a soft dough and set it aside.
2. Prepare the filling: grate the cheese on a fine grater, add the remaining sour cream, 2 tbsp. l. soft butter and chopped herbs. Mix everything thoroughly and add salt if necessary.
3. Divide the dough into 4 parts, form each into a cake. Since it is soft, it can be done with your hands instead of a rolling pin.
4. In the center, put a portion of the filling in a slide and gather it into a skirt on top of the edge. Seal them and turn them carefully upside down. Lightly roll the resulting bag into a cake and transfer to a hot, slightly oiled frying pan.
5. Cover and fry over medium heat on one side and the other for 7-10 minutes.

Finished khachapuri is slightly flavored with melted butter, and eaten hot.

Cooking khachapuri with cottage cheese from puff pastry

Today it is fashionable to cook different dishes from puff pastry. Khachapuri is no exception, so there are many recipes that use not traditional unleavened or yeast dough, but puff pastry. You can cook it yourself, but it takes a long time. Many prefer to buy a ready-made product in the store.

• 500 g of ready-made puff pastry;
• 500 g of cottage cheese;
• 2 chicken eggs;
• 2 tbsp. l. sour cream;
• 3 art. l. butter;
• a little parsley and dill;
• salt and pepper to taste.

Cooking:

1. We divide the dough into two parts and roll each with a rolling pin into a thin cake. We put one on a baking sheet covered with parchment paper, and leave the other on the board, sprinkled with a little flour.
2. We make cheese filling. In the cottage cheese, add one egg, sour cream, 1 tbsp. l. soft butter, chopped parsley and dill. Mix everything, salt and pepper. We evenly distribute the finished mass over the surface, cover with a second layer of dough and pinch the edges tightly.
3. Take the second egg, separate the yolk and beat it with a fork. We lubricate the entire surface of the product with it and make several notches on the top layer.
4. We heat the oven to 220 degrees and bake khachapuri for 20 minutes. After we got it out of the oven, put a piece of butter into the cuts made. Serve hot.

Video recipe

Calorie content and nutritional value

Many women who carefully monitor their figure can rarely please themselves with the taste of juicy Caucasian khachapuri. Indeed, its calorie content is considered average - about 270 kcal per 100 grams, so nutritionists do not recommend eating them often. But you should know that the energy value depends on the ingredients.

Let's take the most used products necessary for making classic khachapuri. We calculate separately for each nutritional value and calories.

The table shows that the calorie content largely depends on the four main ingredients: flour and butter, the type of cheese and the fat content of kefir (sour cream, matsoni, yogurt). Each of the varieties of cheese differs not only in taste, structure, but also in the number of calories per 100 grams:

• Homemade cottage cheese - 115 kcal.
• Adyghe cheese - 240 kcal.
• Mozzarella - 240 kcal.
• Imeretian cheese - 240 kcal.
• Cow cheese - 260 kcal.
• Sheep cheese - 280 kcal.
• Suluguni - 290 kcal.

Thus, in order to cook khachapuri, which will bring a minimum of harm to your figure, you need:

1. Make stuffing from homemade cottage cheese.
2. Knead the dough on low-fat kefir and roll out very thinly.
3. Bake in the oven using a minimum amount of butter. Do not brush with egg yolk.

To cook delicious and juicy Caucasian khachapuri at home, you need to know a few little tricks.

1. The dough, regardless of whether it is unleavened, yeast or puff, should be soft and elastic. If it is too dense, the pastry will be clogged and tough. The approximate ratio of liquid and flour is 1:3 (300 g of flour will be used per 100 ml of milk).
2. For frying khachapuri, you need to use a frying pan with a thick bottom. Stone or cast iron is best.
3. For the filling, soft and pickled cheeses are used. If you have chosen cheese with a dense structure - suluguni, mozzarella, you must definitely add softened butter or thick sour cream.
4. It is preferable to bake khachapuri at high temperatures - from 180 degrees. Then the dish turns out crispy and ruddy.
5. Caucasian khachapuri should always be served hot, as they say "hot, hot", generously smeared with butter. The first 20-30 minutes after baking or frying, the bun is the most juicy and fragrant.

Georgia is considered the birthplace of khachapuri, respectively, it is often called the Georgian cheese cake. Now many bake the product with other ingredients, so it only remotely resembles a traditional Caucasian dish. It is made from unleavened, yeast or puff pastry. Sometimes they even use pita bread.

REMEMBER! The most important requirement of true khachapuri is a uniform amount of tender dough and cheese filling.

The shape of the cake can be different: round, oval, square, triangular, in the form of a boat or envelopes. It's not the main one. Georgian bakers believe that the main component is the skillful hands of the cook, his warm heart and friendly attitude towards people.

Remember, the most delicious khachapuri are those that you cook yourself for your near and dear ones. At the same time, use your favorite foods and cooking methods.

Georgian National cuisine simply unthinkable without this unique dish. Khachapuri is a cheese cake, the recipes of which are inherited. They can be so radically different from each other that common roots will be preserved only in the name. Now this delicacy is quite possible for us to try. It is not necessary to visit Georgian restaurant everyone can cook khachapuri at home. The main nuances and recommendations for successful cooking, as well as best recipes are given in our article.

The classification of khachapuri is quite simple, although in Georgia, not only each region can boast of a unique signature recipe, but literally every family. Flatbreads are made from lean, yeast and puff pastry, and the filling is chosen among traditional Georgian cheeses.

The “classic” dough for khachapuri is prepared on yogurt, a fermented milk product typical of Georgia and Armenia.

It is obtained from specially fermented milk, perfect for quenching thirst on a hot day. Matsoni is drunk by adults and children, you can buy it from us in large supermarkets, but it is much easier to make it yourself.

Georgian yogurt recipe:

• Boil half a liter of fresh cow's milk of good fat content and cool slightly.
• Mix a tablespoon of sour cream with 5 drops of Hilak Forte. You can use other bacterial starters, as well as fermented preparations to restore the intestinal microflora.
• Add the resulting mixture to warm milk, wrap tightly with a towel.
• After 4 - 5 hours, the fermented milk product is ready.
• In the future, the role of the leaven will be played by the finished composition. It is necessary to take it at the rate of a teaspoon per half liter of milk.

Connoisseurs of Georgian cuisine claim that in this way real matsoni is obtained only for 5-6 times of preparation.

If this option is too labor-intensive, you can make khachapuri on kefir, yogurt, sour cream and even sour milk. There are a lot of recipes, so choosing the right one will not be difficult.

How to cook khachapuri: the best recipes

Using step by step instructions You can quickly and tasty cook this amazing dish yourself. Different options for the formation of cakes, a variety of fillings, as well as the ability to choose any suitable dough provide an excellent field for creativity. Turn on your imagination and improve the recipe, as well as cook your own version of khachapuri, it will be appropriate not only for everyday meals, but also for the festive table.

In the classic version, traditional Georgian cheeses are used as a filling for flatbread: brynza, Imeretinsky, Adygei or Suluguni. There are options when the filling for khachapuri is prepared from cottage cheese, beans, fish or meat. Almost any product that can be salted is suitable for this. Airy dough and a slightly spicy filling are the main secrets of the successful preparation of delicious khachapuri.

Required Ingredients:

• kefir or matsoni - 0.5 liters;
• flour - 5 glasses;
• egg - 1 piece;
• oil - 2 tablespoons;
• sugar - 1 tbsp;
• salt - 1 tsp;
• soda - 0.5 tsp

How to cook:

1. From all the ingredients, make a soft dough, put in a warm place for "rest".
2. Prepare the right toppings. In classic khachapuri with cheese, this is finely chopped (shabby) cheese, greens and an egg.
3. Roll out a few cakes from the dough, put the filling inside, leaving a small hole in the middle.
4. Optionally, you can fry khachapuri in a lightly greased pan or bake in the oven.

Serve hot with any sauce you like. They are also often used not as a separate dish, but as an addition to a side dish.

Adjarian khachapuri recipe

The dough for this cooking option is desirable to make yeast, on a dough with the addition of vegetable oil. The biggest difference lies in the way the cakes are molded. Outwardly, they resemble "boats" with an egg baked inside.

Required Ingredients:

• a glass of warm water or milk;
• a bag of yeast;
• oil - 3 tablespoons;
• sugar - 1 tbsp;
• flour - 0.5 kg.

How to cook:

1. Prepare the dough, knead the dough.
2. Let the dough rise while you work on the filling.
3. Grate about half a kilo of cheese, add two raw eggs so that the mixture is homogeneous.
4. The filling can be salted if the cheese is not too salty in itself. Also add herbs and your favorite spices to the filling.
5. Divide the dough into six parts.
6. Roll out each part into an oval cake.
7. Put the filling in the middle of the cake, evenly distributing it.
8. The edges are pinched, forming a "boat".
9. “Boats” are laid out on parchment, baked in the oven until half cooked.
10. Before the dough is fried completely, in the middle of the "boats" it breaks a raw egg and greens are added (optional).
11. After three minutes, khachapuri is ready.

The half-preparedness of the yolk in such a recipe is considered the aerobatics of cooking.

True connoisseurs use it as a sauce, dipping pieces of flatbread. Original Adjarian khachapuri will become an original table decoration and will appeal to the most fastidious guests.

Megrelian khachapuri recipe

The subtleties of preparing such a dish are that the filling must be placed inside and outside the dough. It is not too difficult to master this technique, especially since the dough according to this recipe is very obedient and tender. The amount of ingredients is designed for one large serving, if you need to feed many guests, double the serving.

Required Ingredients:

• warm water - 200 ml;
• flour - 300 gr;
• sugar - 1 tbsp;
• dry yeast - 0.5 tsp;
• butter or margarine - 50 gr;
• salt - 1 tsp

Cooking method:

1. Knead soft dough from the proposed ingredients, let it rise.
2. Grate about 400 grams of hard cheese. Set aside a little - suitable for the "second" filling.
3. Mix the remaining cheese with a raw egg, herbs and spices.
4. Roll out the dough, put the filling in the middle, lift the edges and pinch in the middle.
5. Roll out the shaped cake a little with a rolling pin to make the layer thinner.
6. Make a small hole in the middle, about 5-10 mm.
7. Transfer the cake to a baking sheet, grease the top with oil and bake.
8. At the end of baking, sprinkle the rest of the cheese on the cake and leave until browned.

With this method of preparation, a very interesting and tasty pie with a crispy crust and a soft center is obtained.

Imeretian khachapuri recipe

A separate word must be said about this recipe. Any dough for Imeretian khachapuri is taken, except for puff, as the cakes will be fried in a pan.

The highlight of the dish is in the unique taste of the cheese filling. There is a special Imeretian cheese for this, but it is quite difficult to find it here. A similar taste can be achieved empirically by mixing various combinations of products available to us.

How to replace Imeretian cheese:

• Add three parts of Adyghe cheese to one part of cheese, as well as a little butter, so that the mixture is soft enough.
• Equal proportions of mozzarella and suluguni.
• For one part of suluguni - four parts of cheese.

If the cheese mixture turned out to be too fresh, it is additionally salted. The dough must be rolled out according to the size of the pan used. The filling is laid out in the middle, the edges are carefully pinched. The flat cake is fried in a practically dry frying pan, lubrication with oil is allowed as for pancakes, but not the usual layer for frying. The first side must be fried under a closed lid, after which it is removed. Such khachapuri is a closed pie and is served in portions.

Puff pastry khachapuri recipe

This is, as they say, an option for the lazy. The dough can be purchased ready-made, and if you have the necessary culinary skills, you can make it yourself.

Required Ingredients:

• flour - 0.5 kg;
• oil - 400 gr;
• water - 0.5 cups;
• salt - 0.5 tsp

Cooking method:

1. Mix flour with a little oil and dilute with water.
2. Knead the dough, salt and refrigerate.
3. Roll out the dough with a layer, put a piece of butter, fold it into an envelope.
4. Repeat the operation several times.
5. As a filling, you can use cheese with chopped boiled egg, herbs and spices.
6. Roll out the dough and cut into squares.
7. Put the filling in the middle and close with the opposite piece.
8. Pinch the edges, brush with beaten egg and bake.

An interesting molding is obtained if triangles are formed from square pieces. To prevent the edges from falling apart, you can use a fork, so they also turn out with an interesting pattern.

Lavash khachapuri recipe

The purchase of ready-made Armenian lavash is an excellent occasion to pamper your loved ones with this wonderful dish. A fairly large and thin pita bread is suitable for this. As a filling, you can use any option, usually these are just available products from the refrigerator.

Required Ingredients:

• thin pita bread - 1-2 pieces;
• cottage cheese - 300 gr;
• Adyghe cheese or Suluguni - 300 gr;
• egg - 2 pcs.;
• salt, spices, herbs - to taste;
• oil - 100 gr.

Cooking method:

1. Lavash must be cut to the width of the baking sheet and laid out on the table.
2. Take cottage cheese of good fat content, grated cheese and suitable spices: herbs, garlic, salt and seasoning. Stir the mixture, adding butter if necessary.
3. Spread the filling in a thin layer on the surface of the pita bread.
4. Starting from the edge, roll the pita bread into a roll.
5. Top with whipped yolk and send to the oven.
6. When serving, brush with butter on top and cut into portions.

You can simply form a closed pie from pita bread, as well as make interesting “envelopes” or “bags”. In general, it is enough to show imagination and make this dish not only tasty, but also unusual in appearance.

There are a lot of recipes for how to cook khachapuri with cheese, but just such a composition is perfect for the first experiment.

Required Ingredients:

• hard cheese- 300 gr;
• sour cream - 300 gr;
• egg - 2 pcs.;
• greens (any to taste) - 100 gr;
• flour - 3 tablespoons;
• oil - 3 tablespoons;
• salt - 1 tsp

Cooking method:

1. From all of the above, mix a homogeneous mass.
2. The mixture should not be beaten, it is simply necessary to mix until smooth.
3. Pour a little oil into a heavy bottomed pan.
4. When the oil is hot, drop the batter onto it with a spoon.
5. Fry on both sides like pancakes.

Of course, such khachapuri is strikingly different from the classic Georgian dish. However, as a quick snack for a family dinner, they are perfect.

Khachapuri recipe with cottage cheese

Quite adapted to our tastes, this dish is very popular with little gourmets. Having shown a little imagination and changing the already transformed recipe, you can make sweet khachapuri.

Required Ingredients:

• 0.5 liters of kefir;
• flour - 4 cups;
• egg - 1 piece;
• oil - 2 tablespoons;
• cottage cheese - 2 tablespoons;
• salt - 1 tsp;
• soda - 0.5 tsp

Cooking method:

1. Quickly knead the dough from the prepared ingredients.
2. While the dough is resting, prepare the filling.
3. To do this, you can take about half a kilo of cottage cheese, add a little grated cheese, one egg and greens.
4. If the mass turned out to be very crumbly, you can add a little butter.
5. The cakes are rolled out in a thin layer, the filling is laid out in the middle, the edges are pinched.
6. The finished cake must be carefully rolled out again so that the layer is minimal.
7. It is necessary to fry such cakes in a pan with a non-stick coating, preferably without oil at all.

The "children's" version of such cakes can be prepared on the basis of curd mass, with the addition of dried fruits and other delicacies. In this case, it is better to bake khachapuri in the oven, rather than fry.

How to cook khachapuri with cheese so that they turn out tender and airy? First, the dough should not be kneaded too much. It is imperative to let it rise, and to mold the cakes as quickly as possible. Secondly, the cakes must be served piping hot, and the already cooled dish should be warmed up in the microwave. The highlight is that the melted cheese, coupled with the most tender test incredible combination. Other Tricks happy cooking presented below.

The nuances of cooking khachapuri:

• Too salty cheese must be cut into thin slices and soaked in water for at least three hours. Water must be changed as needed.
• The dough should not be kneaded too long, otherwise the finished dish will turn out to be hard.
• Khachapuri in a pan is fried with a minimum amount of oil, and it is better without it at all.
• Cheese and dough should be approximately the same in volume.
• Khachapuri with meat is made, as a rule, already from the finished filling. It can be minced meat fried with onions, finely chopped sausage or ham, and even just pieces of boiled meat.

Georgian khachapuri has long become a familiar dish in our kitchen. Ease of preparation and consistently good taste give them unprecedented popularity. Almost any product is suitable as a filling for tortillas, and the shape and method of preparation can be chosen among numerous options.

The dough for Georgian flatbread can be made yeast or lean, there are recipes for khachapuri with puff pastry cheese.

The main nuances of cooking are described in the information of our article, as well as the best recipes. Cooking khachapuri is a creative process, so a flight of fancy and a little impromptu is only welcome. Focusing on the ingredients available and the preferences of the family, you can create your own family recipe, which will be reverently inherited by children and grandchildren.

Khachapuri - Georgian National dish, which is a pie or cake made of dough with cheese filling inside. To say that it is delicious is to say nothing, it is simply impossible to stop. But the most important thing is that such yummy can be easily prepared at home, you just need to use the secrets of real masters.

Khachapuri - general principles and cooking methods
Different regions of Georgia have their own peculiarities of making flat cakes. They are made closed on all sides, open in the form of a boat or envelopes.

Real dough for khachapuri should be kneaded on yogurt. Unfortunately, we can not buy it everywhere, so it is quite suitable. spoiled milk(yogurt), kefir, sour cream.

If it is not possible to buy matsoni, you can cook it yourself. We heat slightly 3 liters of milk, add a spoon or two of sour cream or kefir, close the lid, wrap it with a towel. Let the mixture stand for two hours at room temperature, and then rearrange it in the refrigerator. The mass should thicken.

Although the amount of flour is indicated in the recipe, it may turn out that it will be needed more or less. It is necessary to look at the consistency of the dough - it should be soft, it is not necessary to hammer it heavily with flour.

For the filling, soft or pickled cheeses are used - Imeretinsky, brynza, suluguni. Sometimes they are mixed with cottage cheese. Very often, chopped greens are added to the filling - parsley, cilantro, dill.

For khachapuri, the dough is kneaded according to the recipe and allowed to rest and rest. During this time, the gluten swells, the dough becomes more pliable, elastic, does not stick to hands.

While the dough is resting, you need to preheat the oven and make the filling. If the cheese is very salty, for example, cheese, it is pre-soaked for two to five hours. To speed up the process, a large piece is cut into smaller slices. Then it is crushed and mixed with herbs.

Khachapuri - the most delicious recipes

Pickled or hard cheeses are used for the filling, they can be mixed with cheese or cottage cheese. Although the recipe does not include greens, you can safely add it if you wish. The dough can be made completely on kefir or in half with sour cream, so it will turn out more tender.

Ingredients
hard cheese - 400g
egg - 2 pcs.
kefin - 1 tbsp.
flour - 3 tbsp.
sugar and salt - 1 tsp each
rast. oil - 2 tbsp.
soda - 0.5 tsp
butter for greasing

How to cook

In kefir, stir soda, vegetable oil, salt and sugar, drive in an egg. Add two cups of flour to the resulting mixture. Knead the dough, adding the remaining flour. The main thing is not to overdo it with flour so that the khachapuri turns out tender. Knead the dough well. It should be soft, slightly sticky, but holding its shape well. Leave it at room temperature for about 30 minutes, covered with a napkin.

We rub the cheese on a large grater, introduce the egg and mix. If there is greens, you can cut it and add it to the filling.

We form the dough with a long sausage, cut into 8-10 pieces. Each roll into a cake and lay out the filling. We collect the edges at the top in the center and pinch well. Flip seam side down and roll out with a rolling pin. We turn the cake over again and roll it out, making sure that the dough does not become too thin and does not burst.

Put the finished cakes on a dry frying pan and bake over medium heat. When one side is browned, flip over to the other. If the khachapuri turned out to be thick, then for complete baking, the pan must be covered with a lid. Lubricate the finished cakes with oil.

A feature of this type of pie is the open top. Soft, not very salty cheese is used for the filling. Imeretian is better, but Adyghe or other soft brine can be used. It is best to knead the dough on matsoni, but if it is not there, you can take sour cream or kefir. If desired, when the khachapuri is baked, you can release a raw egg (chicken or a couple of quail) into its middle and put it in the oven for a minute so that the protein curls up. The yolk should remain liquid. A broken off piece of khachapuri is dipped into it.

Ingredients
Soft cheese– 400 g
Egg - 1 pc.
Greenery
Sour cream - 1 tbsp.
Flour - 3 tbsp.
Butter - 50 g
Salt - 1 tsp
Soda - 0.5 tsp

How to cook

Put cold butter into the sifted flour and chop it with a knife, add soda and salt, sour cream and knead the resulting mass for at least 15 minutes. The dough should be plastic. Leave it to rest in the refrigerator for half an hour.

Grind the cheese for the filling, drive in the egg and add the chopped greens. Salt to taste.

Divide the dough into 8 equal pieces and roll them into small balls. Roll out each bun into a cake. Now it remains to collect the cake in the boat. To do this, lift one edge and begin to roll it up. We only reach the middle. Next, on the opposite side, again raise the edge and also roll it up to the middle with a roll. We pinch the ends so that the filling does not fall out.

We spread the cheese with herbs, level the filling to the very edges. This will result in an open top boat. Bake in preheated oven for 20 minutes, they should be lightly browned.

We pull out, drive an egg into the center and send it back to the oven for just a couple of minutes. You can put butter in a hot boat.

A feature of Megrelian khachapuri is that the filling is laid out not only inside, but also on top of the cake, having previously smeared it with an egg. Instead of suluguni, you can take not too salty cheese.
Ingredients:
suluguni cheese - 350g,
yolk - 1 pc.
water - 200 ml
flour - 300 g
sugar - 1 tbsp.
salt - 1 tsp
dry yeast - 0.5 tsp
margarine - 50 g

How to cook
We introduce salt and sugar into warm water, stir, add yeast and flour. Knead a thin yeast dough. At the end, add softened margarine, knead the homogeneity and put in a warm place for proofing for an hour and a half. Cover the bowl with a towel.

We rub the cheese on a large grater. We knead the dough that has come up, roll it into a cake, put the filling on it, collect the edges and pinch in the center. Roll out the khachapuri with a rolling pin on both sides, then make a hole in the middle.

We shift the cake onto a greased baking sheet and grease it with yolk, so a beautiful crust is formed during baking. Sprinkle with the remaining cheese and put in the preheated oven for 20 minutes.
The desire to bake at home melt-in-your-mouth cakes with various fillings is sometimes so great that the most incredible designs that can make dreams come true come to mind.

Khachapuri is a national dish of Georgian cuisine, which has taken root in Russia with great success and adapted to local conditions. Like almost any type of pie, this type has several advantages: you can take it with you for snacks, and if we talk about khachapuri cooked in a pan, then such types can be made even in the country, where not everyone has an oven.

Today, khachapuri is known to us in various forms: as an open and closed cheese pie, as small cheesecakes on puff pastry or something like pita bread with cheese. In its original form, khachapuri is flour product, in which the mass of cheese prevails over flour, without any other clarifications. Actually, this is also evidenced by its name "khacho" and "puri", which are literally translated from Georgian as cottage cheese and bread, respectively. But how to cook khachapuri is a rather difficult question.

Secrets of cooking khachapuri

Depending on the region of Georgia, khachapuri can be cooked different ways, also, as mentioned above, khachapuri has gone beyond its original places of preparation, and alternative recipes have appeared in other countries under the same name. Therefore, it is impossible to name universal secrets, each recipe will have its own.

However, if we talk about classic recipe, that is, a few general provisions:

Khachapuri is prepared on a special dough, which is made in an acidic environment - matsoni, sometimes adding soda to it. The use of acidic yeast is not required. On this basis, you can cook khachapuri from puff pastry, and ordinary products.

If matsoni is not at hand, then it can be replaced with sour cream or yogurt, draining a significant part of the whey. Sometimes kefir and fermented baked milk are also used.

The dough is kneaded uncooked so that the final product is tender. In order to mix less flour into the dough for khachapuri, but to get it not sticky to the hands, after kneading it is allowed to rest so that the gluten swells.

For khachapuri, the following brine types of cheeses are taken: Imeretin, chanakh, kobi, feta cheese. You can cook products with Adyghe cheese. Brine-type cheeses are usually very salty, so they are pre-cut into thin layers and soaked in water.

Khachapuri is more often cooked in a dry frying pan than in an oven. This method is not a modern recipe fast food but quite traditional.

under the term " puff pastry" can be understood as a standard puff pastry with vertical layers, as well as a dough with horizontal puffing, and also a closed pie, since the cheese separates the cake into two layers.

Khachapuri stuffing

Despite the fact that everyone knows khachapuri as a cake with cheese, even in Georgia itself it can be a pie with fillings of different composition. First of all, you can add any greens to the cheese filling. Often there are recipes with a favorite combination of ham and cheese. And sometimes it can even be a kind of Ossetian pie with potato or meat stuffing. And of course, an egg is driven into Adjarian khachapuri in addition to cheese.

Variants of the form of khachapuri

In addition to the fact that khachapuri differ in dough and fillings, depending on the traditional place of preparation of one or another type, they can also differ in shape. So Adjarian products are known for their boat shape.

Khachapuri in Tbilisi and Imereti are round cakes, the size of which may depend on the size of the pan, the cheese in such products is inside. Megrelian khachapuri is also a round cake, but the cheese is not only inside, the product is also sprinkled with cheeses on the outside.

Balkan products are small puff square buns. By the same principle, triangular products or open small boats, which we usually call envelopes, can be made.

There is another uncommon type - Achma or Sagan-Makarina - a cheese and flour product made from boiled layers of dough, baked in a mold. In addition, there are many lazy forms of the dish, where pita bread can serve as the base or they will be a cheese and flour casserole in a pan.

Dough for khachapuri

With all the varieties of khachapuri, it is already difficult to say which dough will be right, everything will depend on what type of this cheese and flour product you choose. So, for example, in some recipes it will appear that the dough should be lean, but replacing yoghurt with sour cream, sweetness cannot be avoided, just like with pastry any type of lamination cannot be avoided using oil. In others, on the contrary, baking will be recommended.

Sometimes you can find recipes yeast dough, but an acidic environment in combination with soda is well suited without yeast, and frequent consumption of products using fast yeast is not very healthy. Therefore, the application yeast-free dough priority.

The use of puff pastry in the oven is the only correct option for this type of dough, if we are talking about dough with horizontal lamination.

Classic khachapuri with cheese

• Wheat flour 4 tbsp
• Yogurt (yogurt) 0.5 l
• Chicken egg 1 pc
• Salt 1 tsp
• Sugar 1 tsp
• Soda 1 tsp
• Vegetable oil 2 tbsp. l
• Feta (brynza) 1 pack
• Suluguni 250 g
• Mozzarella 150-200 g

Sift the flour through a sieve onto the table, thereby saturating it with oxygen. In the center of the resulting mound, make a recess, pour in the matsoni, break the egg, add oil, salt, sugar and soda. Knead a pliable dough and leave it to rest for an hour in the refrigerator under a towel.

In the meantime, grate the mozzarella and suluguni, knead the feta and combine everything together.

Divide the resulting dough into 8-9 parts. Roll each into a bun, and then roll into a cake. Put the cheese filling in the center of the cake and gather the edges, pinch them, leaving a small round hole in the center. Roll out the workpiece to the required size.

Fry in a hot frying pan with a little oil until a beautiful crust.

Khachapuri with suluguni cheese

• Flour 4-4.5 tbsp
• Kefir 1% 500 ml
• Margarine 200 g
• Salt 1 tsp
• Soda 1 tsp
• Vinegar 1 tsp
• Ossetian cheese 700 g
• Eggs 1 pc

First of all, we spread the margarine from the refrigerator so that it softens. Pour kefir into a bowl of sufficient volume. We extinguish the soda with vinegar and add to the bowl. Salt and mix well.

Add flour and knead a soft dough, such that it does not stick to your hands. Punch it a little on the table and cover for 30 minutes, letting it rest.

Then roll out into one large layer with an approximate thickness of 4-3 mm. Coat the layer with margarine and roll up. Send the roll to the refrigerator for 60 minutes.

Grate the cheese. Crack an egg into a bowl and beat it. Then add the grated cheese and mix so that the egg is evenly distributed among the cheese.

Remove the roll from the refrigerator and cut into pieces 5-7 cm long. Knock the resulting cylinder to a cake, so that you can roll out the slices, not the sides. Roll out into a square.

Put the cheese and egg filling in the middle of the square and fold it into an envelope, pinching the edges. Turn the workpiece over and roll it out slightly so that the seams of the tuck are "lost".

Cook tortillas in a heavy-bottomed pan without oil over medium heat until the product acquires golden brown. Then turn the product over, cover with a lid and continue cooking for another 2-3 minutes.

Khachapuri with cheese and ham

• Kefir 1 tbsp
• Salt 0.5 tsp
• Sugar 0.5 tsp
• Baking soda 0.5 tsp
• Hard cheese 150 g
• Ham 150 g
• Flour 2 tbsp

Mix kefir with salt, sugar and soda. Stir in the flour, as much as needed for a pliable dough and leave to rest for 30 minutes, covered with a towel.

Grind the ham and cheese, finely chop.

Cut the dough into portions. Roll out into a square and place the filling in the center of each square. Gather with an envelope, pinching the edges, pull the corners to the center and pinch too. Turn the seams down and roll with a rolling pin a little.

Fry in a small amount of vegetable oil on both sides.

How to cook khachapuri from puff pastry

Most often, khachapuri is prepared from puff pastry, using ready-made production, because. A good puff pastry recipe is hard to find. When preparing such a dish, khachapuri from puff yeast dough will turn out more magnificent, more crumbly - on yeast-free dough.

Puff khachapuri with cheese

• Butter 2 tbsp. l
• Chicken egg 2 pcs
• Suluguni cheese 500 g
• Puff pastry 1 kg

Prepare Suluguni by removing excess salt, chop and add 1 chicken egg and 1 tbsp. softened butter.

Roll out a layer of finished puff pastry so that its thickness is 4-5 mm, cut into 4 squares. Put a quarter of the prepared filling in the center of the square.

Fold the dough into an envelope, pinching the edges. Then pull the corners of the square to the center and pinch them to the middle, so we get an almost round cake blank. Now the workpiece remains only to turn over and roll out.

Transfer khachapuri to a greased baking sheet. vegetable oil. Beat the egg and anoint the blanks with it, prick in several places with a fork and bake in an oven preheated to 200 degrees for 15-20 minutes.

Adjarian puff pastry khachapuri

Adjarian dishes are known to everyone for their oblong shape and the presence of an egg. But the difference from other species is not only this. When preparing this type of cheese and bakery product, young Imeretian cheese is used, it is not so salty and softer in comparison with others. Get it outside of Georgia, and even good quality, almost impossible. Therefore, you can use the replacement - take equal parts of suluguni and Adyghe or mozzarella as the second part. A variant of feta, cheese and suluguni is also possible.

• Puff pastry 250 g
• Water 100 ml
• Suluguni 70 g
• Adyghe cheese 70g
• Adyghe cheese 350 g
• Butter 1 tbsp
• 6 eggs
• Salt 1/4 tsp

Grate Suluguni and Adyghe on a medium grater. Beat 2 eggs in a bowl and beat, then add the cheeses and mix so that the eggs are evenly distributed in the cheese mass.

Defrost the dough, cut into 2 parts and roll each into a rectangle 4-5 mm thick. On each long edge we lay out a part of the filling and roll it up, but so that there is room in the center. Then we pinch the edges of the rolls together to get "boats".

Crack another egg and separate it into white and yolk. Beat the yolk and coat the "boats", it is most convenient to do this with a silicone brush. We mix the protein to the remaining filling, distribute the remains between three boats, filling them.

We transfer the products to a baking sheet and bake in an oven preheated to 200 degrees for 15-20 minutes. Then we take out a baking sheet, push the filling of the boats apart and drive an egg into each boat. You can also hit chicken eggs, and quail - 2 in each boat.

Khachapuri on a puff base with cottage cheese

• Flour 450 g
• Butter 200 g
• Egg 1 pc
• Ryazhenka 250 ml
• Salt, a little bit of sugar
• Cheese 250 g
• Fat cottage cheese 300 g
• Baking powder 1 pack

First of all, we will prepare the products with temperature: we will send the butter to the freezer, and the fermented baked milk from the refrigerator to the room.

Ryazhenka at room temperature is mixed with egg and sugar, salt. Sift 300 g of flour together with the baking powder through a sieve, fill it with oxygen, and add it to the fermented baked milk until we get a soft dough. Cover the dough with a bowl and let it rest.

Frozen butter is grated and mixed with the remaining flour. We cool everything together again.

We roll out the dough into a layer, spread the oil mass from one edge and wrap it with a sheet. Roll out until smooth. We fold it again with an envelope and roll it out again. So we repeat 5 times. The resulting puff pastry is sent for 30 minutes in the refrigerator.

At this time, prepare the filling: knead the cottage cheese and feta cheese with a fork until smooth.

Roll out the dough again and cut into rectangles. We form the same boats as in Adjarian khachapuri. Fill them with stuffing and bake for half an hour.

Quick puff pastry khachapuri Balkan style

• Mozzarella 200 g
• Feta 100 g
• Puff pastry 600 g
• Chicken egg 1 pc

Defrost the dough. Mash the cheeses with a fork until smooth. In a separate bowl, beat the egg and beat it, add 2/3 to the cheese mixture.

Cut the thawed dough into squares 14*14 cm in size. Put a piece of the filling in the center of each square and fold the dough into an envelope, pinching the edges. Transfer to a baking sheet and brush with the rest of the beaten egg.

Bake in an oven preheated to 160 degrees until the product is browned.

Lazy khachapuri in a slow cooker

Multicookers have become an incredibly popular kitchen device, and sometimes cottages have already been able to replace traditional kitchen appliances, because in one small device you can fry, boil and even bake. And if we talk about the recipe for lazy khachapuri, then the recipe from thin pita bread in a slow cooker will be the laziest.

• Thin lavash 2 pcs
• Sunflower oil 1 tbsp
• Milk 1.5 tbsp
• Hard cheese 300 g
• Egg 2 pcs

As for any recipe for this cheese and flour product, you need to break the eggs, beat them a little. Then add the grated cheese to the eggs and stir so that the eggs are evenly distributed among the cheese. Now let's add milk to this mixture.

We cut the pita bread into squares so that they cover the bottom of the multicooker bowl completely, and the corners come out on the sides. Lay the first sheet on the bottom of an oiled bowl. Drizzle a little stuffing over it. We continue the procedure until the layers of pita bread run out, if the filling remains, then pour it completely onto the top layer.

On the multicooker panel, set the "baking" mode and set the time to 45 minutes. After cooking, lift the lid and let stand for another 3 minutes, after which we turn the finished dish onto a plate for serving.

Khachapuri at home has long been one of our favorite dishes for us, because when you feel the aroma of these Georgian flatbreads, it’s hard to pass by and not buy such a delicacy, and even better, cook it yourself.

Description of cooking Homemade khachapuri:

Although this simple home-style khachapuri recipe belongs to the traditional Georgian cuisine, but this dish has found its admirers, it seems to me, all over the globe. Such amazing cakes, inside of which there is a delicate cheese filling, simply melt in your mouth and drive you crazy with their divine aroma.

And cooking homemade khachapuri is not difficult at all. I will tell you how to make khachapuri at home very quickly and without special efforts. Such cakes will be not only an excellent breakfast for you, but also a great addition to various dishes for lunch or dinner.

Ingredients for Homemade Khachapuri:

• Flour - 4-5 Glasses
• Kefir - 0.5 Liter
• Egg - 1 Piece
• Sugar - 1 teaspoon
• Salt - 1 teaspoon
• Baking powder - 1 teaspoon
• Vegetable oil - 1-2 Art. spoons
• Cheese - 500 Gram (brynza, suluguni or Imerta cheese)
• Butter - to taste

Servings: 6-7

How to cook homemade khachapuri

1. So, let's start by rubbing the cheese on a coarse grater, if you wish, you can add fresh herbs or garlic to the filling.
2. Now for the dough, sift the flour into a bowl and mix it with the baking powder. We make a recess in the flour hill and pour kefir into it, then break the egg, add sugar, salt and vegetable oil.
3. We mix all the ingredients and knead a soft and elastic dough out of them, put it in the refrigerator for an hour.
4. After the time has passed, we take the dough out of the refrigerator and divide it into 6-7 equal parts.
5. We take alternately one piece of dough and roll it into a thin round layer. Put the cheese filling in the middle of each circle. We tightly connect the edges of the dough from above.
6. Now we roll out the khachapuri a little with a rolling pin so that we get a flat cake with cheese inside.
7. We put the pan on the fire and heat it well, if the pan has a non-stick coating, then you do not need to add oil, but if the coating of the pan is not very good, you can drop a drop of oil.
8. So, put the cake in the pan and fry it on each side until golden brown, about 1-2 minutes on each side.
9. Grease homemade khachapuri with butter on all sides and serve. Bon appetit everyone!

2. Recipe for khachapuri with cheese in a slow cooker

Cooking fragrant khachapuri in a slow cooker is very convenient and simple, because in it you can both fry the cakes themselves and proof the dough, with this smart technique, cooking turns into relaxation.

The principle of preparation is the same as in the classic version, only we will proof the dough and fry khachapuri with the help of technology. The cakes are simply amazing, very fragrant and tasty, they can be eaten for breakfast and for lunch and dinner, so be sure to cook khachapuri with cheese in a slow cooker at home, everyone will definitely like this treat.

Ingredients:

• Flour - 800 Grams
• Matsoni - 500 Grams (yogurt, curdled milk)
• Milk - 1 Glass
• Butter - 150 Grams (100 gr - in the dough, 50 gr - in the filling)
• Egg - 3 Pieces (1 - in the dough, 2 - in the filling)
• Dry yeast - 1 tbsp. spoon
• Sugar - 1 Pinch
• Salt - 1 Pinch
• Imeretian cheese - 1 Kilogram (or a mixture of mozzarella and cheese)
• Egg yolk - 1 piece (for greasing the cake)
• Sour cream - 1-2 Art. spoons (for greasing the cake)

Servings for Cheese Khachapuri Recipe: 9

How to cook "Khachapuri with cheese in a slow cooker"

1. In warm milk, add yeast, sugar and 2 tablespoons of flour, leave the dough warm for 15 minutes.
2. After the time has elapsed, pour yogurt into the dough, add most of the flour and break the egg.
3. We begin to knead the dough, adding flour in the process, adding salt and melted butter. Knead the dough until it becomes soft, elastic and no longer sticks to your hands.
4. We form a ball from the dough, put it in a multicooker bowl greased with vegetable oil, select the “Dough” mode and time 1 hour.
5. When the time is up, punch down the dough and return it to the bowl for another half an hour.
6. Toward the end of the proofing of the dough, three cheese on a coarse grater, add eggs and butter to it, mix everything. We divide the finished dough into 9-10 equal parts and roll each into a flat cake.
7. We spread a little filling in the middle of the cake and connect the edges of the dough tightly from above, roll out a little khachapuri with a rolling pin to give it a flat shape, repeat the same with the rest of the pieces of dough.
8. Now grease the bowl of the multicooker with vegetable oil and put the cake in it. We select the "Baking" mode and fry khachapuri on each side for 15-20 minutes. Before frying in the cake, make a small hole in the middle so that it does not swell.
9. Put the finished cakes on a dish, and when they cool down a bit, serve khachapuri to the table. Bon appetit!

3. Quick khachapuri in a pan

Quick khachapuri in a frying pan - in fact, the essence of the dish is reflected in its name. A popular Caucasian pastry, only in this case it is cooked at lightning speed.

Description of cooking khachapuri at home:

Quick khachapuri in a frying pan - it sounds too beautiful to be true, doesn't it? :) I also thought so at first - well, how can you cook khachapuri so quickly, and even in a frying pan? However, for the sake of experiment, I tried it - it really turned out very well. So - I recommend quick khachapuri!

Ingredients:

• Flour - 2 cups
• Salt - 1/2 Teaspoon
• Soda - 1/2 Teaspoon
• Yogurt (regular unsweetened) - 190 Grams
• Suluguni - 200 Grams
• Feta Cheese - 150 Grams
• Curd - 100 Grams
• Salt, pepper - to taste

Servings Quick Khachapuri: 4

How to cook "Instant khachapuri in a pan"

1. Mix all dry ingredients.
2. Add yogurt, quickly knead the dough.
3. We rub the cheese on a coarse grater and mix with cottage cheese.
4. Roll the cheese mixture into small balls.
5. We roll the sausage out of the dough.
6. Cut the sausage into equal pieces.
7. Roll out each piece into a cake. cheese ball place between two cakes, close up the edges.
8. Gently roll out the resulting pie with a rolling pin so that it takes the form of khachapuri.
9. Fry khachapuri over medium heat under a closed lid in a frying pan, greased with oil, for about 3 minutes on each side. Ready!

Insanely delicious Georgian khachapuri - The best way have a bite. Several types of cheese, homemade puff pastry - what could be better? We look at the recipe for khachapuri from puff pastry and enjoy baking.

Description of cooking khachapuri at home:

Khachapuri is a very popular type of pastry in Georgia, and we already have a stall on almost every corner where you can buy khachapuri with different stuffing. It is much more pleasant to make khachapuri at home, by the way, it is not difficult at all.

you can use ready dough, if you have a desire - you can make the dough yourself. To prepare khachapuri from puff pastry, we also recommend using different varieties cheese: salty suluguni and soft Adyghe cheese, and cottage cheese in addition to them - the filling will turn out to be very juicy and spicy. We are watching detailed recipe khachapuri from puff pastry.

Ingredients:

• Milk - 250 milliliters
• Dry yeast - 1 teaspoon
• Egg - 2 Pieces
• Sugar - 2 Art. spoons
• Salt - 0.5 teaspoons
• Flour - 3 cups
• Butter - 180 Grams
• Adyghe cheese - 280 Grams
• Suluguni cheese - 120 Grams
• Curd - 180 Grams
• Sour cream - 100 grams
• Parsley greens - to taste

Number of servings of puff pastry khachapuri: 4-5

How to cook "Khachapuri from puff pastry"

1. First we make the dough: dilute the yeast in milk, salt, pepper, add the egg and flour gradually. We knead the dough.
2. Roll out the dough, grease with butter, roll into a roll. Twist the roll into a bundle. We leave for 30 minutes.
3. Now the filling: chop the greens.
4. We mix well cottage cheese, Adyghe cheese and suluguni with herbs. Also add the second egg - only protein. We need the yolk to grease the cakes.
5. Now you need to make small cakes from the dough, into which we spread the filling. We wrap the ends of the cake in the center. Roll out carefully into a layer.
6. We spread it on a baking sheet and send our khachapuri at 200 C for 15-20 minutes.
7. Let the cakes cool down and serve brushed with butter. Our puff pastry khachapuri is ready! Bon appetit)

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