home Consultations Khachapuri with puff pastry cheese. Quick khachapuri made from puff pastry

Khachapuri with puff pastry cheese. Quick khachapuri made from puff pastry

Khachapuri recipes

Learn how to properly prepare delicious khachapuri with puff pastry cheese using our simple step-by-step recipe with photos and detailed video.

35 min

280.5 kcal

4/5 (4)

Khachapuri with puff pastry cheese is a dish that can bewitch with its taste. It is special because with a minimum investment of time, money and effort, you will get a very pleasant and nutritious dish.

The step-by-step recipe for this culinary excess can be considered one of the simplest. Even beginners will be able to cope with this recipe without making mistakes! Today I will delight you with a recipe with a photo, which involves khachapuri made from puff pastry with cheese in the oven.

Ingredients and preparation

Kitchen appliances:

containers for ingredients;
oven;
rolling pin;
grater;

baking tray;
whisk or fork;
cling film;

Ingredients:

For the test:

For filling:

“Adygei” cheese – from 300 to 500 g.

How to choose ingredients

Choose first grade flour, it is best suited for making puff pastry. As for cheese, it should be said that if you don’t have “Adyghe” cheese on hand, then any other cheese will do. The main thing is that it be hard or semi-solid.

If you want to make the “original” khachapuri with Adyghe cheese from puff pastry, then you need to use only Adyghe cheese.

Step by step recipe

Preparing the dough

We take a deep bowl or other container for our future mixture. Pour 200 ml of cold water into this very bowl. Add one egg, half a teaspoon of salt and a tablespoon of lemon juice to the water. Mix our entire mixture thoroughly with a whisk until the consistency becomes homogeneous. Then we need to place our mixture in the refrigerator.
Pour half a kilogram of flour onto our work surface. We take our grater, dust it with flour and rub our butter into flour on a large “format” blade. Please note that the oil must be chilled!
During the grating process, you should constantly mix the flour and butter. When all the butter has been grated, you need to mix it thoroughly with the flour and form a circle, in the middle of which you need to make a small depression.
We take our mixture out of the refrigerator and begin to slowly pour it into this very depression in the middle of our flour. We pour in the mixture gradually, in parts. After pouring a little, you need to mix the mixture with the flour and pour in more. So we need to mix all our mixture with flour and butter.
Now you need to very quickly “assemble” the dough. Puff pastry is not kneaded, but rather “assembled”. This is done in the following way: we begin to “throw” the dough over itself and press it. Any residue that comes away from our dough during this process should also be thrown on top of the dough and pressed. This is how the layers of our dough are formed.
Now place the already formed dough in any container and cover with cling film. Then we need to put our dough in the refrigerator. The minimum residence time for the dough in the refrigerator is 2 hours.

Preparing the filling

Formation of khachapuri

Baking

What is khachapuri served with?

According to established tradition, khachapuri is usually served with various liquid seasonings or gravies for food. Hot sauces are best, but plain sauces can also be substituted.

Serving khachapuri with meat plate is very tasty.. This already turns out to be a good full lunch or dinner!

I would like to emphasize the versatility of this dish. You have the right to serve it with whatever you want, because everything is limited only by your taste preferences.

Video recipe for khachapuri with puff pastry cheese

Such a simple and straightforward recipe can be made even more simplified! To do this, you can watch a video that describes the recipe for making khachapuri with cheese in the oven.

Possible other preparation and filling options

Thanks to human resourcefulness, we can surprise ourselves with various types of khachapuri! For example, it can amaze a person with something that is truly special. The fact is that it is served only in closed form! But Georgian cuisine did not stop there and is ready to please us. The fact is that as many regions and regions exist in Georgia, there are as many options for preparing khachapuri.

For those who have already tried this dish with cheese, I advise you to try making khachapuri from puff pastry with cottage cheese. For this you will need the same recipe, but instead of cheese you should use cottage cheese.
Another option for preparing khachapuri with cheese is from puff pastry. By using yeast dough, you will get khachapuri that is slightly larger than those prepared with yeast-free dough. This is their main difference. And in terms of taste, they are not much different.

In contact with

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

Hard cheese products should be cut into small cubes, and the cottage cheese should be mashed with a fork. To make a Georgian dish even tastier, use several varieties. The filling should be placed on previously separated pieces of the base, and blanks should be made by forming envelopes.

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

Puff pastry for khachapuri

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

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

Adjarian-style khachapuri made from puff pastry

Adjarian-style khachapuri made from puff pastry is an excellent option for an appetizing, simple dish that can be offered to guests or family for tea. Instead of classic suluguni, you can take feta cheese or Adyghe cheese. The baked goods are distinguished by their interesting taste and extraordinary satiety. The dish can be served hot or cold. If you wish, you can add dill, parsley or onion to the filling.

Ingredients

Preparation

Pour the milk into a saucepan and heat it up a little. Add sugar and yeast to the liquid. Mix everything, leave for 5 minutes.
Combine flour, water, oil, salt and yeast mixture. Knead a dough base that is not stiff in consistency. The resulting mass should be left for 1-2 hours.
Grate the suluguni and distribute into portions according to the number of future pies.
Cut the dough into 4-5 pieces. Roll out each part, sprinkling the table with flour.
Take half of the reserved portion of cheese and place it along 2 sides. Fold the edges over the suluguni to form a boat. Place the rest of the cheese shavings in the middle. Do the same with each workpiece.
Bake the products in an oven preheated to 250 degrees for about 10 minutes.
Take out the pastries and break an egg into each boat. Place in the oven for 1-2 minutes.
Add 1 tsp to prepared khachapuri with puff pastry. vegetable oil.

Khachapuri with Adyghe cheese made from puff pastry

Ingredients

Preparation

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

Khachapuri made from puff pastry

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

Ingredients

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

Preparation

Defrost the puff base sheet and roll it out. The thickness of the layer should be no more than 0.7 cm.
Melt the butter in a water bath, let cool. Mash the cheese with a fork in a small bowl. Add a raw chicken egg and butter to it. Grind the ingredients again.
Cut the rolled out dough into 15 cm squares. Place the filling in the center of each piece. Fix the edges in the form of an envelope, secure well.
Line a baking sheet with baking parchment. Place the khachapuri so that they are positioned with the seams facing up. Let the preparations stand for about 10 minutes. in a warm place, brush with milk.
Bake the products for 15-20 minutes. inside the oven, preheated to 180 degrees. Leave the finished pies to cool for a few minutes.

Khachapuri made from puff pastry without yeast

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

Ingredients

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

Preparation

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

Khachapuri on puff pastry - cooking secrets

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

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

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

How to cook khachapuri from puff pastry

For a meeting of guests or a family feast, the hostess can easily and quickly prepare khachapuri from puff pastry. An important component of such baking is cheese or cottage cheese. If you prefer pickled varieties, grate them. Hard cheese products should be cut into small cubes, and the cottage cheese should be mashed with a fork. To make a Georgian dish even tastier, use several varieties. The filling should be placed on previously separated pieces of the base, and blanks should be made by forming envelopes.

Puff pastry for khachapuri

Recipe for khachapuri made from puff pastry with cheese

Adjarian-style khachapuri made from puff pastry

Cooking time: 1 hour
Number of servings: 6-8 persons
Calorie content of the dish: 260 kcal
Purpose: for a snack, afternoon snack
Cuisine: Caucasian

Adjarian-style khachapuri made from puff pastry is an excellent option for an appetizing, simple dish that can be offered to guests or family for tea. Instead of classic suluguni, you can take feta cheese or Adyghe cheese. The baked goods are distinguished by their interesting taste and extraordinary satiety. The dish can be served hot or cold. If you wish, you can add dill, parsley or onion to the filling.

Ingredients:

Cooking method:

Pour the milk into a saucepan and heat it up a little. Add sugar and yeast to the liquid. Mix everything, leave for 5 minutes.
Combine flour, water, oil, salt and yeast mixture. Knead a dough base that is not stiff in consistency. The resulting mass should be left for 1-2 hours.
Grate the suluguni and distribute into portions according to the number of future pies.
Cut the dough into 4-5 pieces. Roll out each part, sprinkling the table with flour.
Take half of the reserved portion of cheese and place it along 2 sides. Fold the edges over the suluguni to form a boat. Place the rest of the cheese shavings in the middle. Do the same with each workpiece.
Bake the products in an oven preheated to 250 degrees for about 10 minutes.
Take out the pastries and break an egg into each boat. Place in the oven for 1-2 minutes.
Add 1 tsp to prepared khachapuri with puff pastry. vegetable oil.

Khachapuri with Adyghe cheese made from puff pastry

Khachapuri with Adyghe cheese made from puff pastry is a tasty and satisfying Georgian dish that is suitable for an afternoon snack, lunch or dinner. It’s not difficult to do – even a novice housewife can do it. Instead of parsley, you can use any other herb in the recipe. The yolk applied before baking gives a golden brown crust. The buns can be served with tea or coffee, either hot or cold.

Ingredients:

Cooking method:

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

Khachapuri made from puff pastry

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

Ingredients:

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

Cooking method:

Defrost the puff base sheet and roll it out. The thickness of the layer should be no more than 0.7 cm.
Melt the butter in a water bath, let cool. Mash the cheese with a fork in a small bowl. Add a raw chicken egg and butter to it. Grind the ingredients again.
Cut the rolled out dough into 15 cm squares. Place the filling in the center of each piece. Fix the edges in the form of an envelope, secure well.
Line a baking sheet with baking parchment. Place the khachapuri so that they are positioned with the seams facing up. Let the preparations stand for about 10 minutes. in a warm place, brush with milk.
Bake the products for 15-20 minutes. inside the oven, preheated to 180 degrees. Leave the finished pies to cool for a few minutes.

Khachapuri made from puff pastry without yeast

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

Ingredients:

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

Cooking method:

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

Khachapuri on puff pastry - cooking secrets

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

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

Video: khachapuri with puff pastry cheese

Khachapuri is a dish of Georgian cuisine. It consists of a flatbread with cheese, although alternative fillings can include meat or steamed fish. Traditionally, the dough recipe for this dish includes matsoni. This fermented milk product cannot always be found on sale, so it is often replaced with kefir or sour cream. However, this test option is not the only one. When preparing khachapuri, yeast or puff pastry is often used. If this dish is prepared from dough mixed with matsoni, it is fried in a frying pan. Layered khachapuri is baked in the oven.

Puff pastries with cheese began to be prepared back in the Middle Ages. They were born high in the mountains of northwestern Georgia. Gradually, the dish spread throughout all Georgian villages and today is known throughout the world. It is interesting that in every village they prepare khachapuri differently and at the same time consider their recipe to be the most correct. The dishes differ not only in the recipe, but even in the form. A striking example is Adjarian khachapuri. They are boat-shaped, unlike other round varieties of this dish. In addition, open Adjarian cheese cakes are topped with a soft-boiled egg.

You can bake khachapuri yourself at home from ready-made puff pastry, then preparing this dish will take no more than half an hour. The classic version of the filling is Imeretian cheese. However, you can safely experiment with it. It could well be suluguni cheese or a mixture of cheeses - mozzarella, feta and feta cheese. You can also add cottage cheese, garlic and chopped herbs to them. It is believed that the ideal ratio of filling and dough is 1:1. But if you can make more filling, the dish will only benefit from it.

Georgian bakers say: to make delicious khachapuri, you don’t have to be able to skillfully mix the dough ingredients and skillfully prepare the cheese filling. It is important to put your soul into preparing a dish, to have deft hands and a warm heart. And then everything will work out!

Ingredients

500 g suluguni cheese
(or a mixture with mozzarella, feta and cheese cheeses, you can add a little cottage cheese);
2 sheets of ready-made puff pastry;
2 eggs
(1.5 eggs for filling, 0.5 eggs for brushing khachapuri before baking in the oven);
1 tbsp. l. soft butter.

How to cook khachapuri with cheese:

Grind the cheese using a coarse grater and pour it into a deep bowl.
Add eggs and soft butter to the cheese. To allow it to thaw, remove it from the refrigerator in advance. Mix the filling well. If you wish, you can make not just a filling with cheese, but add finely chopped parsley and dill, cottage cheese, a little salt and crushed garlic to it.
Roll out the puff pastry. The thickness of the layer should not be less than half the little finger, otherwise the dough will tear and the filling will come out. Cut out squares of puff pastry with a side of about 15 cm.

Place the cheese filling in the center of the square using a tablespoon.
Pin the opposite corners of the square in the center so that the filling is inside and the dough square takes on the appearance of an envelope.

Fasten all the corners of the resulting envelope in the center again, as shown in the photo.
Turn the resulting “ball” over with the folds facing down and carefully roll it out using a rolling pin. You should get a cheese cake.
Prick the flatbread with a sharp fork and make a hole in the center.

Place the khachapuri on a baking sheet. You can moisten it with water or cover it with parchment paper.
Whisk the remaining egg in a mug with a fork until the white and yolk are mixed.
Brush the khachapuri with egg before placing in the oven. This way they will turn out more rosy and appetizing.
Place the sheet of khachapuri in a hot oven (t=200°C) for 20 minutes. They will be ready when the top is browned.

Khachapuri with cheese is ready! Remove them from the oven and let them rest for 10 minutes under a towel. The dish can be served both hot and cold. Bon appetit!

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

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

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

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

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

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

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

Khachapuri with cheese in Georgian style

Ingredients:
5 stacks wheat flour,
1 egg,
500 ml matsoni or kefir,
300 g cheese,
200 g suluguni,
100 g Imeretian cheese,
1 tsp salt,
1 tsp Sahara,
1 tbsp. baking powder,
2 tbsp. vegetable oil.

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

Adjarian khachapuri with cheese

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

Ingredients:
For the test:
3 stacks flour,
1 stack sour cream,
50 g butter,
1 tsp salt,
½ tsp. soda
For filling:
400 g soft cheese,
1 egg,
greenery.

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

Imeretian khachapuri with cheese

Ingredients:
For the test:
3 stacks flour,
1 stack kefir,
1 egg,
1 tsp Sahara,
1 tsp salt,
½ tsp. soda,
2 tbsp. vegetable oil
For filling:
400 g hard cheese,
1 egg.
For lubrication:
50 g butter.

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

Khachapuri with Megrelian cheese

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

Ingredients:
For the test:
300 g flour,
200 ml water,
1 tbsp. Sahara,
1 tsp salt,
½ tsp. dry yeast,
50 g margarine or butter.
For filling:
350 g suluguni,
1 yolk.

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

Khachapuri with homemade cheese

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

Ingredients:
For the test:
200 g margarine or butter,
200 g cottage cheese,
2 eggs,
flour (how much dough will take),
1 tbsp. (incomplete) table vinegar,
1 tsp (without a slide) soda,
a pinch of salt.
For filling:
300-400 g of any cheese or 4 processed cheese,
4 tbsp. sour cream,
3 cloves of garlic,
greens - to taste,
1 yolk - for lubrication,
some sesame seeds - for sprinkling.

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

Quick khachapuri with cheese

Ingredients:
100 pita bread,
100 g cheese,
100 g cottage cheese,
1 egg,
1 clove of garlic,
cilantro, parsley - to taste.

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

Khachapuri from butter dough with cheese

Ingredients:
For the test:
1 kg wheat flour,
1.5 stack. milk,
½ cup ghee,
2 eggs,
½ tsp. soda,
1 tbsp. wine vinegar.
For filling:
500 g young pickled cheese,
2 eggs.

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

Khachapuri made from puff pastry

Ingredients:
500 g ready-made puff pastry,
1 egg,
500 g suluguni (Imeretian cheese or feta cheese).

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

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

Bon appetit and new culinary discoveries!

Larisa Shuftaykina