Adyghe cheese pie - tender aromatic pastries. Recipes open and closed pies with Adyghe cheese

Adyghe cheese pie - tender aromatic pastries. Recipes open and closed pies with Adyghe cheese

Pies with Adyghe cheese are juicy, hearty and incredibly tender.

Adygei cheese in itself is already prepared filling.

It is enough just to chop and mix with greens.

Adyghe cheese pie - basic cooking principles

Adygei cheese pies can be closed or open. Dough for baking using puff, shortbread or prepare it on the basis of dairy products. If you don’t have time to mess with dough, you can make a pie from pita bread.

Depending on the filling, the Adyghe cheese pie can be sweet or salty. For a sweet cake, sugar, raisins, dried apricots or fresh fruits are added to the crushed cheese. Salty cake stuffing is cooked with greens, vegetables and even meat. To the filling did not turn out dry, add sour cream and eggs.

The prepared dough is rolled into the reservoir, the Adyghe cheese filling is spread onto it and covered with a second layer of dough. Bake until golden brown at 200C.

Adyghe cheese pie is served instead of bread to the first course or for dessert, if the pastry is sweet.

Recipe 1. Adyghe puff pastry cake


  • 250 g puff yeast dough;
  • 30 ml of vegetable oil;
  • 200 g of Adyghe cheese;
  • sesame;
  • a bunch of fresh dill;
  • black pepper and salt;
  • an egg.

Method of preparation

1. The finished dough is completely thawed, slightly roll it out and cut into strips, six centimeters wide.

2. Adygei cheese in three large. Rinse the dill and finely shred. Add it to the cheese and mix. Salt and pepper to taste.

3. At the middle of each strip lay out the cheese filling and close the edges of the dough tightly. It should make a sausage.

4. Lubricate the round baking mold with butter and place our sausages in the form of a spiral into it. Grease the surface with a beaten egg and sprinkle with sesame seeds. We bake in the oven heated to 180 ° C for half an hour. Served instead of bread or with any drinks.

Recipe 2. Open cake with Adyghe cheese and tomatoes


  • eight large tomatoes;
  • 400 g finished puff pastry;
  • egg yolk;
  • 100 ml hot tomato sauce;
  • salt and pepper ground;
  • 250 g of Adyghe cheese.

Method of preparation

1. Closely rub Adygei cheese and shift to a deep bowl. Add to it the yolk and spicy tomato sauce. Mix well.

2. The finished puff pastry is completely thawed and slightly rolled. Cut a circle equal to the diameter of the form. We transfer it to the form, making it pre-parchment. We make low bumpers.

3. Lubricate the dough cheese mixture, leaving free edge, about two centimeters wide.

4. Rinse the tomatoes, wipe with napkins and cut into thin circles. Put them on top of the cheese filling in a circle overlap. Pepper and salt. We put in the oven heated to 190C for 35 minutes.

Recipe 3. Spiral pie with Adygei cheese



  • milk - 160 ml;
  • flour - four glasses;
  • drinking water - 50 ml;
  • salt;
  • an egg;
  • a mixture of peppers;
  • dry active yeast - 5 g;
  • sunflower oil - 50 ml;
  • semolina - 20 g.


  • Adyghe cheese - 250 g;
  • kitchen salt;
  • two onions;
  • a mixture of peppers;
  • parsley - a bunch.

Method of preparation

1. Combine milk with water and preheat the mixture to a warm state. We pour the yeast into the milk, mix and leave for ten minutes. Then salt and season with freshly ground pepper mixture. Beat in the egg, add the semolina and mix. Sift flour slowly and knead soft dough. We collect it in a bowl, put it in a bowl and cover it with a clean towel. Leave to approach warm. Then we crush and give him another rise.

2. Adygei cheese cut into small pieces. We remove from the onion husks and finely crumbled. Pasta with sunflower oil, seasoned with salt and pepper mixture, until transparent. Rinse parsley, dry and finely shred. Add onion and greens to the cheese. Gently mix. 3. Divide the dough into three parts. Roll each into a rectangle. In the center lay out a third of the filling. We connect the edges and tightly pinch them. Round shape oiled. We put our roll in the center and twist it in a spiral. Connect the ends of the rolls and lay out the other rolls in the same way. The tip of the latter is turned under the base of the pie.

4. Put in the oven for 35 minutes. We bake at 180 degrees. The surface of the finished hot cake grease with butter.

Recipe 4. Cake with Adyghe cheese and cottage cheese



  • bag of French dry yeast;
  • ghee;
  • a quarter cup of sugar;
  • four glasses of flour;
  • a quarter cup of warm water;
  • a pinch of kitchen salt;
  • two glasses of yogurt;
  • two eggs.


  • 300 g of Adyghe cheese;
  • table salt;
  • 80 g sour cream;
  • 300 g fine-grained fat cottage cheese;
  • parsley, basil and mint.

Method of preparation

1. Dissolve sugar in warm water, pour in yeast and mix. Leave until bubbles appear on the surface.

2. Add eggs to the yeast mixture, matsoni and salt. Shake it up. Gradually add all the flour and knead the dough. Putting it in a bowl, put it in a bowl and sprinkle with flour. Cover with a clean towel and leave to warm to make the dough fit. After a couple of hours we crush it and leave it again.

3. Cheese is ground into large chips. Greens rinsed and finely crumbled. Add to cheese. We also send cottage cheese and sour cream here. Mix well. We taste, if necessary, salt.

4. Divide the dough into two parts. One should be more than the other. We roll them into balls and leave, covered with a towel so that the dough comes up. We roll the most part in a circle. We transfer it to a round baking sheet, making the sides. Put the cheese filling on the cake and distribute it over the entire surface. We roll out the second part of the dough and cut small holes. Cover them with stuffing and tightly pinch the edges of the cake. 5. Bake at 260C for 20 minutes. Then take out the cake and grease it with plenty of butter. Cut into slices and serve with any drinks.

Recipe 5. Cakes with Adyghe cheese and spinach


  • packing puff yeast dough;
  • an egg;
  • 150 g young Adygei cheese;
  • 100 g frozen spinach.

Method of preparation

1. Grate Adyghe cheese on a coarse grater. Spinach thawed and add to the cheese. Stir.

2. Dough completely thawed, cut it into four parts and roll out. Spread cheese spinach filling on two rolled plates and cover it with rolled dough. Pinch edges tightly. Lubricate with a beaten egg and make several punctures with a fork. We spread the pies on the parchment decorated by parchment.

3. Sent for a quarter of an hour in the oven and bake at 180 degrees. Served with hot or cold drinks.

Recipe 6. Cake with Adyghe cheese and eggplants



  • quarter of a pack of butter;
  • an egg;
  • 150 g sour cream;
  • 400 g of flour;
  • salt;
  • baking soda;
  • 5 g sugar.


  • 800 g of eggplants;
  • chopped greens;
  • 300 g of Adygei cheese;
  • two cloves of garlic;
  • 200 g of cheese;
  • salt and pepper freshly ground.

Method of preparation

1. Eggplants are washed under the tap, wiped with a towel and prick in several places with a fork. Put on a baking sheet and send for half an hour in the oven. We bake at 200C.

2. Then cool the eggplants and remove the peel from them. The flesh is finely crumbled.

3. Coarsely rub one hundred grams of hard cheese. Adygea cheese mash with a fork. Put both sorts of cheese in a deep plate, add chilled baked eggplants and garlic squeezed through a press. Stuffing pepper and salt. Add greens and mix.

4. Remove the oil from the refrigerator in advance so that it becomes soft. We connect it with sour cream and egg. Beat with a mixer until smooth. Mix flour with soda, salt and sugar. We introduce gradually the dry mixture in the liquid. Knead soft dough. Pinch off a small part. We roll both parts into balls. 5. Most of the roll in a thin circle. The remaining cheese is cut into bars and lay them on the edge. Wrap the cheese on the edge of the dough and form a side. In the center lay out the cheese and eggplant stuffing. From the smaller part we make flagella and spread them over the filling in the form of a lattice. Lubricate the surface of the cake with water and sprinkle with sesame seeds.

6. Spread the cake on a parchment-laid baking sheet and place in the oven heated to 180 ° C for forty minutes. Serve both cold and hot, cut into slices.

Adyghe cheese pie - tips and tricks

  • To make the cake tastier, add other sorts of cheese to the filling, besides Adygei.
  • Onions in the filling can be added raw, finely chopped, or fry until golden brown.
  • The more green stuffing there is, the tastier the cake will be. You can use dill, basil, parsley, etc.
  • To keep the filling dry, put sour cream and eggs in it.
  • Pie can be cooked not only in the oven, but also in the slow cooker.
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