Khachapuri made from puff pastry with cheese

Surely, there is no one who has not heard of khachapuri, because the fame of this amazing dish has spread far beyond the borders of sunny Georgia. Specifically, Georgia, which is famous for its amazing pastries, is the birthplace of khachapuri. There are a huge number of types and methods of making this dish: Imeretian, Adjarian, Megrelian, Gurian, Rachuli, Achma, Penovani and a huge number of others. But more common in production is khachapuri made from puff pastry with cheese.

Don’t rush to buy ready-made pies in a cafe or store, because you can simply prepare this Georgian delicacy at home and delight your family with a delicious dinner. Below is a step-by-step description of the recipe for making this Georgian dish.

Fun fact: In 2010, the Georgian Center for Mental Affiliation drafted a bill that protects trade names. Now the word “khachapuri” is the official brand of Georgia.

General manufacturing tips

The amount of inside and dough must be proportionate so that the khachapuri has a rich cheesy taste and is juicy. And you shouldn’t overdo it with the inside either, so that the finished products don’t fall apart.
Khachapuri is eaten only hot and freshly prepared. They do this because in this form they are more airy and soft. But no one forbids you to reheat a cooled dish, but the taste will not be the same.

Fascinating fact: Khachapuri is the second most popular Georgian dish, with Khinkali in first place.

Step-by-step recipe for puff pastry khachapuri

During the cooking process, you will not need any special abilities or skills, and the resulting dish will amaze you with its taste and nutritional value.

Which dough to choose

For real Georgian khachapuri, the dough is prepared independently; it is best to prepare yeast dough, then the pies will turn out the most airy and soft.

Yeast

In order to prepare yeast puff pastry, take 250 ml of warm milk and dissolve 1 tsp there. sugar and 2 tsp. dry yeast, leave the dough for 15-20 minutes, and in the meantime, break 3 eggs and mix them with salt. Pour the dough into the egg mixture and add flour in portions (500 - 700 g). After the mass begins to form into a ball, add softened butter (100 g), knead again, but do not overdo it. Next, place the dough in a warm space for an hour and a half so that it “fits.” When the time is up, roll it into a rectangle, put 100 g of butter on the edge and cover 1/3 of the layer, then put 100 g of butter on top again and cover with the remaining dough, roll out. Now fold it in half and roll it out again, do this function a couple of times, the more times you do this, the more layers you will get. That's all, you have prepared the usual puff pastry for khachapuri.

Yeast-free

If you still decide to cook without adding yeast, then you need to mix 400-500 g of sifted flour and 200-250 g of soft butter, pour in 175 ml of cool water, add sugar (1-2 tsp), salt and knead the dough. Wrap the finished dough in film and put it in the refrigerator for several hours so that it “fits.” Then we proceed as in the case of yeast dough, only we do not use butter: roll it out, fold it in half, roll it out again, and so on a couple of times.

Tip: If you don’t have time, and you need something tasty urgently, then khachapuri made from ready-made puff pastry will be the best option. It won’t turn out the same as with homemade dough, but it will be literally delicious.

Making the inside

The dough is ready and waiting for the cheese filling to be wrapped in it. In Georgia, they put suluguni or Imeretian cheese in khachapuri, but you can also buy:

Adyghe cheese
Brynza
Mozzarella
Russian cheese, creamy and completely hard cheese

Tip: Mix a number of types of cheese, this will only improve the taste of khachapuri.

Also, from time to time the filling is made with curd cheese, adding cottage cheese to the cheese, using thicker cottage cheese (at least 5%) so that it does not sour in the finished dish. And if you like to experiment, then dilute the filling with chicken. And now, you have delicious and nutritious chicken khachapuri on your table.

There is nothing complicated in making the inside: the cheese is grated and, if it is not very fatty, butter is added. That's all, and then add cottage cheese or chicken or leave the filling just cheesy. In the traditional recipe, only cheese is used.

Tip: If the cheese is very salty, then put it in cool water for several hours and the excess salt will go away.

Khachapuri forms

Khachapuri can be created in two forms:

cake
envelopes

In the first case, the dough is rolled out into a circle, the inside is laid out in the center, and the edges are gathered into an accordion in the center. Next, the acquired ball is carefully rolled out again.

For cheese envelopes, the dough is rolled out into a layer and cut into squares, the inside is laid out in the center of each, and the corners of the squares are collected in the center by pinching the sides together. You will get something like cheese puffs, as in the photo.

Tip: Do not roll out the dough thinner than 1 cm so that the cheese does not leak out during baking.

Baking process

Khachapuri can be baked in the oven or in a frying pan. If you use the oven, you can achieve greater layering of the dough. The oven is heated to 200-220 degrees and the khachapuri is baked for 15-20 minutes.

Tip: Before putting the products in the oven, brush them with egg yolk for an appetizing crust.

You see, a Georgian delicacy can be baked from the most ordinary goods that can be found in anyone’s refrigerator, and the production does not require any special skills.

Khachapuri recipe from yeast-free dough (video)

Khachapuri is a common and beloved dish of Georgian cuisine. It is a flatbread with cheese inside. Not so long ago, housewives prepared this dish as they themselves considered necessary: they kneaded the dough in their own way, experimented with the insides, and tried to amaze guests with unusual pastries. And everyone called these pies, pies and cheesecakes - khachapuri.

Khachapuri. Photo under regular license @protesto.ru

But in Georgia, khachapuri is treated not only with great love and respect, but also with reverence. Therefore, in order not to lose the unique recipe in the era of globalization, it was patented in 2010 . And now not just any pie with cheese, no matter how tender and tasty it turns out, can bear the proud name - khachapuri.

The main rules for baking khachapuri
Individualities of making yeast-free dough
Recipe for khachapuri dough with cheese
Main ingredients of khachapuri dough
How to roll out dough for khachapuri
Khachapuri and its regional identities

The main rules for baking khachapuri

The first is the ratio of dough to insides. In the classic khachapuri recipe, there must be exactly the same amount of insides as the finished dough, or a little more. In order not to make a mistake in the quantity during production, you just need to take the insides twice as much in weight as the flour for the dough.
The 2nd rule concerns the test itself. The usual type of khachapuri is a yeast-free dough made with matsoni, a Georgian fermented milk drink. It is permissible to replace matsoni with kefir, yogurt, and low-fat sour cream. But substituting yeast-free dough in a recipe for other options: unleavened, yeast, or puff pastry is unacceptable. Pie made with yeast dough is a completely different dish, although, quite possibly, not the least tasty.
And the third rule. To get the most delicious, tender khachapuri, you need to bake it on coals, and take a dry cast-iron frying pan for this, greasing it with butter from time to time as necessary. But, naturally, modern technologies allow other sources of fire for baking. But you should absolutely not use an oven, or especially a multicooker, to preserve the authenticity of the dish.

Individualities of making yeast-free dough

Dough mixed with a fermented milk drink is considered one of the usual “win-win” options. Usually, it works out successfully even for an inexperienced housewife. This recipe produces a soft and tender slightly sticky dough that does not require a long time to mature and proof.

Recipe for khachapuri dough with cheese

Khachapuri made from this dough is especially tasty immediately after production - when hot, but the next day they lose some of their best flavors.

Main ingredients of khachapuri dough

450-500 ml of matsoni or other fermented milk drink of regular fat content;
1 testicle;
According to the recipe - one level teaspoon each of salt and sugar;
a little less than one teaspoon of baking powder. If you use baking soda instead of baking powder, you will need no more than half a teaspoon. Before using, soda must be dissolved in one tablespoon of hot water to avoid a nasty “soda” taste in the dough;
one tablespoon of olive or sunflower (or any other vegetable) oil.

Typically, this amount of fermented milk drink requires 4-5 glasses of sifted flour. But the amount of fiber in flour can be different, and besides, the density of the finished dough depends on the initial temperature of the products used. Therefore, in the recipe you should focus not on the exact amount of flour, but on the resulting thickness of the dough.

You can first mix all the ingredients in a bowl, except flour, then add two glasses of flour there, mix again, and continue kneading, adding flour from time to time, until the dough becomes completely homogeneous and soft. After this, you need to cover the bowl with the dough for half an hour with a towel folded a couple of times, and after that, start making flatbreads.

But the usual recipe for kneading yeast-free dough is somewhat more difficult. Two glasses of flour must be dumped onto a clean and dry surface in a heap. Create a depression in its center, and evenly, little by little, pour in the mixture of other ingredients prepared in advance, immediately stirring the flour with your hands. This gradual kneading makes the khachapuri dough especially tender and airy. After most of the consistency has been mixed into the flour, it is necessary to alternately continue to add the watery mixture and add flour, without forgetting to stir everything moderately. The finished dough must also be covered and left for half an hour to proof.

How to roll out dough for khachapuri

The yeast-free dough prepared for khachapuri is quite elastic, and the recipe does not require a very thinly rolled out layer. But to avoid problems with baking, you must follow the rules.

To ensure that the dough does not tear when rolling out and does not stick to the table or rolling pin, you need to work with it on a flat surface sprinkled with flour. A narrow and long rolling pin with 2 handles is convenient for rolling out soft dough; its best diameter is 5 cm.

The dough is rolled out in several directions, turning it as you work. In this way, it is possible to achieve a similar thickness in all its sections. It is necessary to start movements from the center to the edges, while the movements should be oriented forward and then backward.

If the dough is very soft and thin, and you don’t want to add more flour, so as not to make it very tight and rough, you can put it between sheets of oiled and floured paper or cling film.

Very soft dough can also be rolled out using a plastic bottle with very cool water, using it instead of a rolling pin. Before work, be sure to make sure that the neck is wrapped very tightly.

Khachapuri and its regional identities

Every region of Georgia has its own special form of khachapuri. So in Imereti, flatbreads are prepared closed, round in shape. In Adjara, flatbreads are open and boat-shaped. Mingrelian round khachapuri is sprinkled with grated suluguni cheese on top. But the sizes of the flatbreads are not strictly regulated, and depend first on the size of the frying pan in which they are prepared, and also on the imagination of the housewife.

Khachapuri with puff pastry cheese in the oven: recipe with photo

Why is khachapuri good for your diet? This is a relatively light food (if made from yeast-free dough), it is tasty even when cool, and you can take it on a long journey without fear of getting poisoned. As for the newly-made product, we have prepared for you a couple of good recipes with step-by-step descriptions.

Khachapuri with puff pastry cheese: step-by-step recipe

Ingredients:

puff pastry yeast – 500 g;
testicle – 1 pc.;
hard cheese – 150 g;
flour - for sprinkling.

How to make khachapuri with cheese from puff pastry

Let's prepare the necessary products for baking. Defrost the dough in advance for 1 hour.
Grind hard cheese (any kind, Dutch in the photo) on a large grater.
Sprinkle a large cutting board with flour to prevent the dough from sticking. Place the defrosted dough on the board and roll it into a rectangle 0.5 - 0.7 cm wide.
Cut it into 4 portions. Use a knife to correct the corners of the layer if it is uneven in shape.
Place grated cheese in the middle of each square. We connect the corners in the center and pinch. You don’t have to glue the seams of the “envelopes”, but only their corners: the molten inside will look appetizing through the diverging joints. We form 4 servings of khachapuri with cheese in the same way.
We cover the baking sheet with parchment paper, coat it with a thin layer of vegetable oil and lay out our envelopes. Beat the chicken egg with a whisk or fork. Using a pastry brush, brush the entire surface of the khachapuri with the egg mixture. We send them to bake in an oven preheated to 200 degrees for 20-25 minutes.

Then we fill the kitchen with the fragrance of hot khachapuri, and the glasses with wine. Small fans of home-baked goods are entitled to fragrant tea.

Khachapuri made from puff pastry with cheese and cottage cheese

What we will need:

Ingredients for the dough:

wheat flour – 350 g;
margarine – 100 g;
drink – 100 ml;
table vinegar (9 percent) – 2 tsp;
chicken egg – 1 pc.;
salt – 0.5 tsp.

Ingredients for the inside:

cottage cheese – 150 g;
feta cheese – 150 g;
chicken egg – 1 pc.;
dill – 3 sprigs;
parsley - 3 sprigs;
salt – 1/4 tsp.

How to create khachapuri with cheese and cottage cheese from puff pastry

Chop the cool margarine into small pieces and add to the wheat flour sifted with salt. Using your hands or a spoon, grind the mixture until crumbly. We do this quickly so that the margarine does not start to melt.
In a separate container, mix a cool drink, one large egg and table vinegar. Shake the mixture until smooth.
Combine the oily crumbs with the watery base.
Quickly knead a fairly stiff dough. Puff pastries are usually not kneaded for a long time, otherwise the margarine will begin to melt and the baked goods will lose their layered structure. Place the dough in a bag and place it in the refrigerator for a couple of hours.
Now let's take a look at the inside. Grate the cheese on a medium grater and mix with cottage cheese and chopped herbs.
Beat one chicken egg, salt into the cheese mixture and mix everything thoroughly. The inside of the khachapuri is ready.
Now that the dough has cooled, we begin to make khachapuri. To do this, divide the dough into 2-3 parts - while we are working with one part, we put the others back in the refrigerator. Roll out a rectangular sheet 4-5 mm wide. Attention: puff pastry should be rolled out only one strip at a time in different directions: either up and down, or to the sides.
We cut the layer into equal squares (you should get 10-12 pieces) and put our filling on them. We concentrate it not in the center, but in one of the corners.
We form triangles from the squares and seal the edges tightly.
Place the resulting products on a baking sheet previously covered with parchment or a silicone mat. Bake in an oven preheated to 200 degrees for about 20 minutes. To ensure that the khachapuri is properly browned, it is better to bake them in the convection mode. If the oven does not have one, then before baking, grease the triangles with beaten egg yolk.

Khachapuri with cheese and puff pastry egg

List of goods:

yeast puff pastry – 250g;
suluguni or other pickled cheese – 150g;
egg – 2 pcs.

How to create khachapuri from puff pastry with Adjarian cheese: recipe with photo

From the indicated quantity of goods you will get two Adjarian-style khachapuri.

The dough, if it is ready-made frozen, must be allowed to melt. To do this, take it out of the package, put it on a board and cover it with cling film or a plastic bag. This way it grows evenly and doesn’t fade.
Three cheese on a small grater.
Cut the melted dough in half and roll each half into a rectangle 3 mm wide.
Place strips of cheese on the back edges. How to create this can be clearly seen in the photo.
We fold both edges towards the center into tubes towards each other. The cheese comes out inside.
We connect the sides, pinch tightly and get a boat.
To make it wider and fit more cheese inside, and besides, an egg, we move it apart in the middle.
Place cheese in the center.
Place to bake in an oven previously preheated to 200°C. First, bake until lightly browned. We take it out, carefully so as not to destroy the yolk, break 1 egg into the center. You can add salt if you wish, but it also depends on the cheese. Suluguni is sold both salty and not very salty.
Return to the oven, where we keep until the whites are set and the yolk is still watery.

We take it out and serve it right away. Break off a corner of the boat, use it to mix the egg with melted cheese and enjoy the deliciousness. It’s better not to cook khachapuri with eggs in a lot so that you can eat it right away. When they cool down, they lose their beauty.

I’ll tell you a very seditious thing... I liked this option no less than usual.

Creator: Victoria S.

Save recipe in “Cookbook” 1

Adjarian-style khachapuri made from yeast-free dough

Now I have, let’s put it this way, a “lazy” version of khachapuri - Adjarian khachapuri (i.e. open khachapuri) - made from yeast-free dough. I make the dough with sour cream. It’s done quickly, it’s better to eat it quickly, too, although heated in a roaster (mini-oven) they are delicious even on the second day. True, in my family they usually don’t live to see the second day.

This quantity makes 8 khachapuri measuring approximately 14x7 cm.

Dough:

flour - 3 cups,
butter – 50 g,
1 tbsp. sour cream (I have a package of Irmen sour cream 250 g, 10%),
1 tsp salt,
0.5 tsp soda

Adyghe cheese 250 g,
Russian cheese (Brücke) – 50 g,
1 testicle,
2 tbsp. sour cream,
quail eggs – 8 pieces.

Making the dough.
Sifted 3 cups of flour, set 1 cup of flour aside from this size. Add softened butter, salt and soda (quicklime) to the remaining flour, grind everything with a fork and mix. Then I made a depression in the middle and poured sour cream into it. I kneaded the dough. Knead for 15-20 minutes, adding flour as needed. The amount of flour will depend on the butter, type and mixture of sour cream. This time I used 2.5 cups of flour. Dough d.b. soft, but not sticky to your hands. Then I put the dough in a plastic bag and left it to rest for about half an hour.

Making the inside .
I grated Adyghe and Russian cheese.
Mixed it up. I broke the egg and separated the white from the yolk. Added 1 tbsp to the yolk. milk and set it aside (later I greased the khachapuri with the consistency given to us). I poured the protein into the cheese, added sour cream, and stirred. The inside is ready. I didn't add salt because... This Adyghe cheese was salty, so there was enough salt there. Season the filling with salt as needed. You can add chopped herbs. I washed the eggs and set them aside.

We break off a piece of khachapuri, mix the filling with it, pick up this filling with a piece of khachapuri and eat it, savoring it. Mmm!