Khachapuri is already quite familiar to our taste and it is not at all necessary to go to the Caucasus to taste a delicious cake. Although to this day, baking masters are well known by all accounts, the invitation to “Khachapuri” often implies a specific establishment and a culinary specialist. If there is no opportunity to visit the master, there is still an option to try to cook yourself. This is not an easy task, but the result can be very remarkable.
Khachapuri puff with cheese - general principles of preparation
• Prepare puff khachapuri, as the name implies, from puff pastry, although not only from it. A specially laid out thin pita bread and cheese filling are also called puff khachapuri.
• For puff khachapuri with cheese, you can prepare the dough yourself or use commercially available yeast or fresh.
• Various types of cheeses are put in the filling: brine, hard, cottage cheese or suluguni. These cakes are most delicious if you put several types of cheese in the filling at once.
• Brine cheeses and suluguni are grated. Cottage cheese is kneaded with a fork, and hard cheeses are cut into medium-sized cubes.
• Khachapuri from puff pastry with cheese can be baked in the oven or fried in a small amount of fat in a pan. Puff "lazy" cakes of pita bread are predominantly baked.
Khachapuri puff pastry with cottage cheese and suluguni
Ingredients:
• 280 gr. cheese, varieties "Adygea";
• homemade or fatty cottage cheese purchased - 180 g .;
• 125 gr. uncooked suluguni;
• a 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 home cream.
Cooking method:
1. Pour instant yeast into a small bowl or half-liter jar and add warm milk. Pour in granulated sugar, half a teaspoon of salt, sour cream and mix thoroughly.
2. Break the egg into a separate large bowl and shake 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 with a large thin layer and apply cream or butter on it. The thicker the layer of fat, the better. Roll the dough not too tight roll, cover with a cloth and leave for half an hour.
5. Chop finely the parsley. Rub suluguni and Adyghe cheese with large crumbs.
6. Mash the cottage cheese, pour grated suluguni, Adyghe cheese and parsley to it. Add protein from the remaining egg and mix vigorously.
7. Cut the dough bundle into small pieces and roll each flat cake. To make the pastry puff, you need to correctly put the dough before rolling. You can not put pieces on slices, otherwise the layered structure will be violated.
8. In the middle of the cakes, lay out the filling and pinch the edges tightly over it. Then turn the blanks seam down and roll them several times with a rolling pin.
9. Put the billets on a roasting pan with vegetable oil, grease the beaten yolk on top and put in a hot oven for 20 minutes.
10. Lubricate finished cakes with melted butter on top.
Puff pastry khachapuri - Balkan style
Ingredients:
• "Mozzarella" - 200 gr.;
• 100 gr. pickled cheese, grade Feta;
• 600 gr. factory or home 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 beat well. Mix two thirds of the egg mass with a mixture of cheeses, and set aside the remaining third. It is useful for lubricating the surface.
4. Cut the thawed dough into 14 x 14 cm large squares and place them in the middle of a tablespoon of the filling. Fold the dough diagonally and pinch the seams tightly.
5. Put the workpieces on a frypot covered with parchment and grease them on top of the remaining egg mixture.
6. Bake khachapuri from puff pastry at 160 degrees until the surface is evenly golden colored.
Khachapuri from puff pastry with cheese, Suluguni variety
Ingredients:
• standard, 250 gr. a pack of margarine;
• half a kilogram of the smoked Suluguni;
• 2 eggs;
• three glasses of flour;
• a tablespoon of softened butter;
• eggs - 2 pcs.
Cooking method:
1. Break the eggs into a wide bowl. Add a little salt, finely ground, and mix well. Pour the flour, grate slightly frosted margarine on it through a coarse grater and knead the dough immediately, without waiting for it to thaw. Put it in a bag and place for two hours in the cold, but not in the freezer.
2. Shake the eggs intensively with a fork, fully combining the yolks with the whites.
3. On a large or medium grater, grate Suluguni.
4. Add softened butter to it, and, thoroughly stirring, two thirds of the egg mass.
5. Remove the dough from the refrigerator and quickly roll it into a layer. The thickness should be no thinner than a finger, otherwise the cheese filling will leak.
6. Cut the dough into 15 cm squares and put the cheese filling on their middle. Staple the opposite corners, and then the seams, to make envelopes.
7. Then again, pinch the opposite corners firmly over the middle and turn over. Roll a few times with a rolling pin to get the cakes.
8. Put the workpieces on an oiled baking sheet and chop them evenly over the surface, make a hole in the center.
9. Lubricate the cakes with the remaining beaten egg and bake in the oven, heated to 180 degrees for 20 minutes.
Lazy Georgian Khachapuri Puff
Ingredients:
• 9% cottage cheese - 250 gr.;
• smoked "sausage" cheese - 200 gr .;
• 250 ml of fatty kefir;
• two sheets of thin light pita bread;
• butter;
• two large eggs.
Cooking method:
1. Grind sausage cheese on the largest vegetable grater. Mash the cottage cheese, slightly salt and mix it with smoked cheese. Beat kefir with eggs.
2. Take a small frypot and grease its bottom and sides well with butter.
3. Put in it a sheet of Armenian lavash so that the edges of the same size hang from all sides.
4. Pour the remaining pita bread into large pieces. Take the third part of the torn pita bread and lower it for a minute in yogurt beaten with eggs. then take out and place the whole pita bread laid on the frypot.
5. Top with half the cheese filling, and another third of the soaked torn lavash on it.
6. Put on it the remaining cheese mixture and the remaining torn pita bread, also previously soaked in kefir.
7. Wrap the hanging edges on it and generously grease them with egg-kefir mixture.
8. Place the frypot in the hot oven.
9. After half an hour, remove and cut into portions of the same size.
Fried puff pastry khachapuri
Ingredients:
• a pound of mild 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, grate the margarine and knead the dough immediately. The faster you knead, the better it will delaminate. Put the dough formed by the ball into a bag, fold it, and place it in the refrigerator for at least half an hour.
3. Take out, divide into four parts. Roll them quickly to the minimum thickness. Then generously grease each with butter and roll. Melt the butter in advance or put it on the table so that it softens. Take the rolled roll into the cold.
4. After half an hour, take it out, roll it out again, grease it 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 chilled dough pieces into rectangular layers, a third of a centimeter thick, and cut into squares of the desired size.
7. In the middle of each, lay out the filling and wrap so that you get triangles.
8. Dip the workpieces in hot oil and fry on both sides until golden brown.
Khachapuri from puff pastry with cheese and egg - "Adzhar"
Ingredients:
• a pound of yeast puff cake mix;
• seven eggs;
• 300 gr. cheese, varieties "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 excessively thick, roll it out slightly, but if its thickness is not more than 0.6 cm, you do not need to do this.
2. Roll the longest edges with thin tubes, and pick up the side edges and pinch them well.
3. Spread the blanks on a baking sheet parchment covered with parchment and grease its sides with a beaten egg.
4. Rub the Suluguni cheese on a medium grater and mix it with the egg remaining after greasing the blanks.
5. Uniformly lay the filling on all the blanks and place the pan in the oven. The oven temperature should be 180 degrees.
6. After 10 minutes, remove and make longitudinal recesses in the middle of each pie. Break into them one egg each, add salt and put back into the oven.
7. Get it when the protein turns white, and the yolk is still liquid.
8. Put the finished dish on plates, put a little oil in the middle of each khachapuri.
Puff khachapuri with cheese - cooking tricks and useful tips
• If you cook a dish with only hard cheese, do not rub it on a grater, but cut into medium-sized cubes. Cheese during baking will not melt, but only slightly softened.
• Do not roll fashioned khachapuri from puff pastry 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 product will not be pale. They will acquire a uniform golden hue.
• According to various recipes, khachapuri from puff pastry with cheese can be fried, more layered products are obtained if baked.
