Khachapuri with puff pastry cottage cheese

Khachapuri with puff pastry cottage cheese

Khachapuri with cottage cheese and puff pastry cheese will be a good snack at school or work, and are also suitable for treating unexpected guests.

Ingredients

• 0.5 kg puff pastry without yeast
• 250 g cottage cheese
• 250 g hard cheese
• 2 testicles
• 2 cloves garlic
• small bunch of greenery - optional

Recipe for making a dish at home

1. Cover the puff pastry with cling film and defrost completely at room temperature. Then roll it out to a thickness of 0.5 cm and cut into 8-10 squares of equal size.
2. Preheat the oven to 200C, grease a baking sheet with vegetable oil or cover with parchment paper. Place the cottage cheese in a bowl and mash with a fork.
3. Shake the egg with a fork, mix with grated cheese on a small grater and grated cottage cheese. Salt and pepper the filling to taste, add chopped garlic and herbs.
4. Place approximately 1 tbsp in the center of each square. curd inside, fold all 4 corners of the square towards the center. Connect all the seams diagonally and place the puff pastry envelopes on a baking sheet.
5. Beat the second egg with a fork and brush the surface of the dough with it. Bake puff khachapuri with cottage cheese for about half an hour until lightly browned. Serve the finished puff pastry khachapuri warm. When serving, sprinkle with sesame seeds.

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Homemade khachapuri with cottage cheese and herbs

I suggest you prepare the most delicious dish - khachapuri with cottage cheese and herbs from puff pastry in the oven, the recipe for which I have carefully outlined for you. Your guests will appreciate this savory, filling treat.

Ingredients:

for test:

• wheat flour - 1 kg.,
• water or milk - 250 ml.,
• margarine - 300 - 400 gr.,
• salt - 1 tsp without a slide,
• dry yeast - 1 tbsp.

• cottage cheese - 500 gr.,
• salt - 0.5 tsp,
• greens optional.

Step-by-step production:

Step 1. Sift flour through a sieve, add salt, yeast, soft margarine 100 g. Add water evenly and start kneading the dough.

Step 2. Place the kneaded dough on a floured board and roll it out to 1.5 - 2 cm wide.

Step 3. Place small pieces of margarine on the rolled out dough, fold and refrigerate for about 2 hours. Well, the cooling time has passed and we roll out the dough carefully, trying so that the margarine is not squeezed out of the middle. And in this way a couple of times.

Step 4. Take a baking sheet, cover it on top with foil or parchment paper, whatever you have in stock and put the first rolled out sheet on top, lay out the cottage cheese already mixed in advance with salt, eggs and if you like greens, then with herbs.

Step 5. Cover the top with another rolled out sheet, seal the edges well and place our puff pastry khachapuri in an oven preheated to 180ºC.

Naturally, if there is not enough time, we can change it to ready-made puff pastry, but this will not be the same. Set the table and invite guests!

Bon appetit!

Adjarian khachapuri with cottage cheese and cheese

Ingredients

Chicken egg – 1 pc.

Vegetable oil – 25 ml

Salt – 1 pinch

Dry yeast – 6 g

Wheat flour – 500 g (+ little for rolling out dough)

Interior:

Suluguni cheese – 200 g

Cottage cheese (fat content 9%) – 300 g

Butter – 50 g (+ to taste for serving)

Dark pepper (ground) - to taste

Quail eggs - to taste

• 150 kcal
• 3 hours
• 3 hours

Photo of the finished dish

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Step-by-step recipe with photos

The classic baked goods of Caucasian cuisine, with a recognizable “boat” shape, can be considered a complete hearty hot dish. In almost all cafes and restaurants that serve guests dishes of the most delicious Caucasian cuisine, an indispensable item on the menu is Adjarian khachapuri. You can taste them while sitting comfortably at the restaurant’s table, or ask them to pack the pastries with you. Soft dough, viscous cheese interior and an indispensable addition: an egg yolk and a generous piece of butter, which, mixed with the hot interior, become a delicious sauce.

Let's prepare the ingredients for making Adjarian-style khachapuri with cottage cheese and cheese, they are ordinary and affordable. We will take the butter, which we will combine with the internal components, from the refrigerator in advance so that it becomes soft. To serve the finished khachapuri, cut the butter into cubes and put it in the refrigerator.

I used whole quail eggs, but they can be replaced with chicken egg yolks.

Let's start by making yeast dough: to do this, heat the milk to body temperature, add sugar and dry yeast to it. Mix everything, cover and leave in a warm place for 10-15 minutes so that the yeast is activated and a foamy cap appears on the surface of a milky consistency.

Separately in a deep bowl, mix flour and salt, pour in the activated yeast. By the way, a little less/more flour may be useful. Start kneading with 450 grams of flour, adding the remaining 50 grams as needed.

Let's start kneading the dough with our hands; at first it will seem a little tight, but don't be too quick to get upset - then we'll add more watery ingredients.

For the dough we will need 1/2 of a chicken egg, the second half of the egg will be used to grease the dough before baking the khachapuri. Using a fork, beat a whole chicken egg and pour half of it into vegetable oil, and then add this oil-egg mixture to the dough and continue kneading.

We will knead the dough for 7-10 minutes, it will evenly become smooth, elastic and stop sticking to your hands. Round the dough into a ball, cover the bowl and leave for 1-1.5 hours in a warm place to rise. During this period of time, the dough will greatly increase in volume.

While the dough is rising, it is better to knead 1-2 times.

Divide the risen dough into equal pieces and form them into balls. I came up with 5 pieces for fairly large khachapuri. Cover the balls with film.

Quickly prepare the filling: grate the suluguni, mix it with cottage cheese and soft butter. Mix everything, adding salt and pepper to taste.

Everything is ready to form khachapuri in Adjarian style. The dough is not sticky, so there is no need to use a huge amount of flour when rolling.

Roll out one ball into an oval cake, and then fold the edges towards the center, forming sides (rollers) of dough. Connect the edges of the rollers by pressing them very tightly together with your fingers.

Before wrapping the sides, place a little inside along the edge of the rolled dough, and then wrap it, hiding the filling inside the rolls. In this way, you will get fluffy edges with the inside inside.

Transfer the dough to a baking sheet lined with baking parchment and fill the “boats” with the inside. Do the same with the rest of the dough.

Place the pieces at a certain distance, because the yeast dough will continue to grow during proofing and while baking in the oven.

Cover the baking sheet with film and leave at room temperature for 20 minutes. At this time, turn on the oven to preheat to 220 degrees.

Brush the edges of the khachapuri with the rest of the chicken egg, dropping a little water or milk into it. Bake khachapuri in a preheated oven for about 15 minutes. Then remove the baking sheet from the oven, carefully spread the filling with a fork to form a hole, add a quail egg to each boat (or a chicken egg yolk) and return the baking sheet to the oven for another 5 minutes.

The yolk should not be completely cooked, let it remain watery.

Sprinkle Adjara-style khachapuri with cottage cheese and cheese with the freshest herbs, add a piece of butter and serve immediately.

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Khachapuri . Khachapuri is a dish of Georgian cuisine, a pie with meat, fish, and cheese. The name comes from the Georgian words “cottage cheese” and “bread”.

Caucasian cuisine is extremely popular all over the world - thanks to the usual recipes, different and excellent in their own execution.

Khachapuri is prepared in a frying pan if the dough is made with matsoni (fermented milk product) or in the oven if the dough is yeast or puff pastry.

There are many khachapuri recipes - from the most common to the “refreshed” - any with its own twist.

The easiest way is to bake khachapuri from ready-made dough, but if you are in the mood to tinker in the kitchen, you can make it yourself. To do this, you need to sift the flour and yeast, beat the egg with salt and sugar, add water, and pour the eggs into the flour in a narrow stream. Knead the dough, place in a bowl, cover and place in a warm space for an hour. During this period of time, its size should double. Then you need to knead the dough and leave it for another half hour.

In general, if you decide to use store-bought puff pastry, khachapuri will still not disappoint you. The defrosted dough must be rolled out into a thin layer, cut into squares, cheese rolled in a meat grinder or grated must be placed on the dough in small pieces, and wrapped in envelopes. Grease each “letter” with a raw egg and place in the oven, where the khachapuri is baked until golden brown. The process will not take much time - place the khachapuri in an oven preheated to 200 degrees and wait only 15-20 minutes.

The pies are served hot with a piece of butter on top.