Fried and baked puff pastry khachapuri. Caucasian delicacies in our menu - khachapuri from puff pastry with cheese

Fried and baked puff pastry khachapuri. Caucasian delicacies in our menu - khachapuri from puff pastry with cheese

Khachapuri is already quite familiar to our taste, and it is not at all necessary to go to the Caucasus to taste a tasty cake. Although to this day masters of baking are known in advance, and the invitation “On khachapuri” often implies a particular institution and culinary specialist. If you can not visit the master, there is still an option to try to cook yourself. This is not a simple matter, but the result may turn out to be very remarkable.

Khachapuri puff with cheese - general principles of cooking

• Prepare puffed khachapuri, as the name implies, from puff pastry, although not only from it. In a special way laid out thin pita bread and cheese filling are also called puff khachapuri.

• For puff khachapuri with cheese, the dough can be prepared by yourself or you can use purchased yeast or unleavened bread.

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

• Pickled cheese and suluguni rubbed on a grater. Cottage cheese knead with a fork, and hard cheeses cut into small cubes.

• You can bake khachapuri with puff pastry with cheese in the oven or fry in a small amount of fat in a pan. Puffed “lazy” pita cakes from pita are mostly baked.

Khachapuri puff of yeast dough with cottage cheese and Suluguni


• 280 gr. cheese, varieties “Adygei”;

• home or fat purchased cottage cheese - 180 gr .;

• 125 gr. uncooked suluguni;

• spoon of “fast” yeast;

• white sugar refined - 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. Pour out instant yeast in a small bowl or half-liter jar and add warm milk. Pour the sugar, half a teaspoon of salt, sour cream and mix thoroughly.

2. In a separate large bowl, break the egg and blab it until smooth with a whisk or fork. Pour in the dissolved yeast, gradually add all the flour and knead the dough. 3. Melt the butter and let it cool to room temperature.

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

5. Chop the parsley finely. Suluguni and Adygei cheese rub a large crumb.

6. Mash cottage cheese, add grated suluguni, Adygei cheese and parsley to it. Add protein from the remaining egg and mix vigorously.

7. Cut dough into small pieces and roll out each cake. To bake turned out puff, you need to properly put the dough before rolling. You can not put the pieces on slices, otherwise the layered structure will be broken.

8. In the middle of the cakes, lay out the stuffing and tightly fasten the edges over it. Then turn the blanks over with the seam down and roll them over with the rolling pin several times.

9. Put the blanks on a roasting pan with vegetable oil, brush with whipped yolk on top and put in a hot oven for 20 minutes.

10. Grease the cakes with melted butter over the top.

Fast puff pastry khachapuri - “In Balkan”


• “Mozzarella” - 200 gr .;

• 100 gr. pickled cheese, feta;

• 600 gr. factory or homemade puff semi-finished product;

• fresh egg.

Cooking Method:

1. Leave the ice cream dough on the table for half an hour. This is enough to thaw well and become soft.

2. Combine the cheeses, mash them with a fork to a mushy state.

3. Pour the egg into a separate small bowl and whisk it well. Two-thirds of the egg mass, mix with the mixture of cheese, and leave the remaining third. It is useful for lubricating the surface.

4. Thawed dough cut into large squares measuring 14 * 14 cm and put on their middle in a tablespoon of filling. Fold the dough diagonally and firmly tighten the seams.

5. Put the blanks on the roaster covered with parchment and brush them on top with the remaining egg mixture.

6. Bake khachapuri from puff pastry at 160 degrees until a uniform golden coloring of their surface.

Khachapuri puff pastry with cheese, varieties “Suluguni”


• standard, 250 gr. a pack of margarine;

• half a kilo of uncooked “Suluguni”;

• 2 eggs;

• three glasses of flour;

• a tablespoon of softened butter;

• eggs - 2 pcs.

Cooking Method:

1. Break eggs into a wide bowl. Add a little salt, preferably finely ground, and mix well. Pour the flour, rub on it through a large grater of slightly frozen margarine and immediately knead the dough without waiting for the thaw. Put it in a bag and place it in the cold for two hours, but not in the freezer.

2. Shake the eggs vigorously with a fork, completely connecting the yolks with the whites.

3. On a large or medium grater, rub Suluguni.

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

5. Remove the dough from the fridge and roll it out quickly. The thickness must be no thinner than a finger, otherwise the cheese filling will flow out.

6. Cut the dough into 15 cm squares and place the cheese filling on their middle. Fasten the opposite corners, and then the seams so that the envelopes are made.

7. Then again tightly tuck the opposite corners over the middle and turn it over. Roll the rolling pin several times to make the cakes.

8. Transfer the blanks to the oiled baking tray and pin them evenly along the surface, make a hole in the center.

9. Grease the cakes with the remaining beaten egg and bake in the oven heated to 180 degrees for 20 minutes.

Lazy Georgian khachapuri puff


• 9% cottage cheese - 250 gr .;

• smoked “sausage” cheese - 200 gr .;

• 250 ml of fatty kefir;

• two sheets of thin light pita;

• butter;

• two large eggs.

Cooking Method:

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

2. Take a small roaster and well lubricate its bottom and sides with butter.

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

4. The remaining lavash narva in large chunks. Take the third part of the torn pita bread and lower for a minute into the yogurt whipped with eggs. then remove and spread on the whole pita bread laid on the broiler. 5. Top with half the cheese filling, and on it another third of the soaked torn pita bread.

6. Put on it the remaining cheese mixture and the remaining torn pita, also soaked in kefir.

7. Wrap the hanging edges on it and grease them liberally with an egg-kefir mixture.

8. Place the roaster in the hot oven.

9. After half an hour, remove and cut into portions of the same size.

Fried puff pastry khachapuri


• a pound of soft hard cheese;

• two garlic cloves;

• 100 gr. butter;

• creamy margarine - 100 gr .;

• two raw yolks;

• one glass of cold drinking water;

• one and a half tablespoons of vinegar;

• 100 gr. wheat flour.

Cooking Method:

1. In a large bowl, mix table vinegar, ice water, yolks and a pinch of salt.

2. Pour all the flour, rub margarine on the grater and immediately knead the dough. The faster you knead, the better it will be stratified. Put the dough, formed by the ball in the bag, roll it up, and place it in the refrigerator for at least half an hour.

3. Remove, divide into four parts. Roll them quickly to a minimum thickness. Then grease each with plenty of oil and roll. Melt the butter beforehand or lay it on the table so that it softens. Roll rolled in the cold.

4. In half an hour, remove, roll out again, oil with oil and roll it up, but not with a roll, but with an envelope. Repeat the process two more times.

5. Cut the cheese into small cubes and mix it with two tablespoons of melted butter and one raw egg. Add chopped garlic and stir well again.

6. Roll the cooled pieces of dough into rectangular sheets, one third of a centimeter thick, and cut into squares of the desired size.

7. In the middle of each lay out the stuffing and wrap so as to get triangles.

8. Dip the billet in hot oil and fry on both sides until golden brown.

Puff pastry khachapuri with cheese and egg - “Adjara”


• half a kilo of yeast flaky semi-finished product;

• seven eggs;

• 300 gr. cheese, variety “Suluguni” (not smoked); • a spoon 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 a little, but if its thickness is not more than 0.6 cm, you do not need to do this.

2. Roll up the longest edges with thin tubes, and attach the side edges and pinch them well.

3. Spread the blanks on the baking tray with greased parchment and brush it with a beaten egg.

4. Rub the “Suluguni” cheese on a medium grater and mix it with the egg remaining after the workpiece is lubricated.

5. Put the stuffing in a uniform layer over all the blanks and put the pan in the oven. The oven temperature should be 180 degrees.

6. After 10 minutes, reach and make longitudinal grooves in the middle of each pie. Break one egg in them, salt it and put it back in the oven.

7. Reach when the whites turn white and the yolk is still liquid.

8. Put the prepared dish on plates, in the middle of each khachapuri put a little oil.

Puffed khachapuri with cheese - cooking tricks and helpful tips

• If you are cooking only a dish with hard cheese, do not rub it on a grater, but cut it into small cubes. When baking cheese will not melt, but only slightly softened.

• Molded khachapuri from puff pastry do not roll with a rolling pin too thin. The thickness of the cakes should not be thinner than one centimeter.

• Be sure to lubricate the workpieces before baking with a beaten egg. The surface of the finished products will not be pale. They will get a uniform golden hue.

• According to various recipes khachapuri puff pastry with cheese can be fried, more layered products are obtained if baked.

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