Khachapuri in Adjara - 10 step-by-step recipes for cooking at home

If you are asked to describe what khachapuri is, then you can explain that it is with the addition of suluguni cheese (or some other). But this, believe me, is too little to describe something so wonderful and incredibly tasty. Today, there are many recipes that explain step by step how to cook khachapuri with puff pastry cheese. Such products are made mainly with the addition of cheese, although cottage cheese is sometimes used. Also, some housewives use, for example, butter dough instead of puff pastry. But it must be said that the original and traditional Georgian recipe involves the use of puff pastry. First you need to decide what type of khachapuri you want to prepare, and what kind of dough you will need for this. Here we offer you a real recipe for khachapuri with puff pastry cheese.

You will need the following ingredients:

eggs - 2 pieces;
suluguni cheese - 400-500 grams;
butter - 2 tablespoons;
puff pastry - 1 kilogram.

Preparation

Having decided on the products and their quantity, study the step-by-step instructions with which you can easily prepare khachapuri:

grated on a coarse grater. A fine grater will not work, since the traditional recipe for khachapuri with puff pastry cheese calls for large pieces of cheese. This is necessary so that, once melted, they are softer and tastier.
Add one egg and one tablespoon of melted butter. Mix everything in a large cup.
Roll out the puff pastry to a thickness of approximately 5 millimeters. Cut it into squares and spread the filling.
It is best to fasten the corners with an “envelope”. This way they won't open and you won't lose some of the filling.
After you have secured the edges with an “envelope”, you need to pull them towards the middle. It is not at all necessary to do this, because in the store you can often find such products in the form of an envelope, but the traditional recipe for khachapuri with puff pastry cheese, which is popular in Asian countries, implies a rounded shape.
Having secured the product, you place it seam side down on an oiled table and roll it out with a rolling pin. You should get flat cakes that need to be placed on a greased baking sheet and put in the oven.
The oven should be heated to 250 degrees. Fry the khachapuri for about 20 minutes, this is enough for the dough to bake and the cheese to completely melt.
After 20 minutes, take out the resulting golden brown products and let them cool for some time. No need to lubricate with oil. They should be crispy on the outside and soft with butter and cheese on the inside.

A short conclusion
As you can see, this one with puff pastry cheese is quite simple to make. It does not imply the use of any exotic products; these flatbreads are prepared very quickly. In a situation where you need to quickly prepare something tasty for guests, khachapuri is an excellent choice, because they are not only tasty, but also a healthy dish due to the large amount of cheese they contain.

Khachapuri is an incredibly popular, tasty and long-known national Georgian dish. There is more than one recipe: Adjarian khachapuri, khachapuri with cheese, with chicken, with meat and many other types of this incredible delicacy. Of course, you can buy it in a store or bakery, but is it worth buying such khachapuri somewhere else when you can prepare it at home, with your own hands, and make it much tastier?!

What could be tastier than tender puff pastry with a delicious cheese filling inside? The answer is easy to predict, which is why khachapuri made from puff pastry is so incredibly popular. One of the advantages of this dish is that it is very easy to prepare at home and even a novice housewife can cope with this simple task.

1 kilogram of ready-made puff pastry;
550 grams of suluguni cheese;
2 chicken eggs (1 for the dough, 1 for greasing);
1 tablespoon butter.

Recipe

First, let's prepare the filling. Let's take the recipe and a large grater, on which you will need to grate the cheese into a plate or bowl.
Take butter and melt it. However, it shouldn’t be hot either.
Add butter to the cheese and mix to form a homogeneous paste, this is what the recipe requires.
Take the egg and break it into the cheese, mix slowly. The delicious cheese filling is ready!
We take out a kilogram of ready-made dough; if it was frozen, you will have to defrost it a little so that you can sculpt it.
When the dough reaches the desired state, it will be necessary to divide it into several parts, each of which should then be rolled out.
Now we put our ready-made suluguni cheese filling on each flatbread of yeast-free dough.
We secure the edges of the khachapuri made of puff pastry. As a result, we should get neat envelopes that will look very appetizing when the recipe is completed to the end.
Place the molded khachapuri on a baking sheet, brush each pie with the egg mixture to give it a nice, appetizing, rosy appearance.
Bake khachapuri from puff pastry in a hot oven at maximum temperature for no more than 20 minutes. The fact that our dish is ready will be indicated by a wonderful smell and incredibly beautiful appearance.

Advice:
the cheese can be replaced with any one you like, for example, you can bake khachapuri with Adyghe cheese made from puff pastry or with feta cheese, the recipe allows

In this simple way we made an incredible dish that you can enjoy with your whole family. You can experiment with the filling, for example, try making khachapuri with cottage cheese, chicken or meat; you can use any recipe. It's absolutely finger licking delicious and a great way to cater to your family's preferences.

Boats in Adjarian style

Adjarian khachapuri is the same familiar dish, but it has slight differences. Firstly, the dough from which it is made is yeast, and secondly, the shape of these pies is completely different. These khachapuri differ precisely in their shape, which made them famous almost throughout the world. Such boat pies will be sold among your family members for a sweet soul.

Set of products for cooking

1 kilogram of ready-made yeast dough;
500 grams of suluguni cheese (can be replaced with feta cheese);
3 chicken eggs.

Recipe

In general, it is advisable to have ready-made homemade dough for such khachapuri, but if you don’t have time, you can use store-bought dough. The main thing is that it is yeasty and preferably good. The finished dough must first be removed from the refrigerator so that it can defrost and something can be molded from it.
Cut the finished dough into several parts. Roll each part into a thin layer.
We must turn each layer into a kind of boat; for this we twist and secure the edges, leaving a large, wide middle, which we will fill with cheese filling.
Now we set the boat sailing on a baking sheet covered with parchment, and stop there. Our Adjarian khachapuri still has nothing to do in the oven.
Now you need to make a delicious filling; to do this, grate the cheese on a coarse grater and immerse it in the middle of the boat. If you wish, you can bake boats with cheese and herbs.
Now we put the baking sheet in the oven, which should be at least 250 degrees. At this temperature, Adjarian khachapuri should remain in it for at least 7–8 minutes. Afterwards you will need to take them out and pour the egg on top.
Then put it back in the oven for a few more minutes so that the egg has time to cook. And you can serve it to the table.

An easy and incredibly simple recipe for such khachapuri with egg will allow you to cook and show off your culinary skills in front of your family and guests. Well, why isn't it the perfect recipe?

Cooking khachapuri at home in the oven is a very simple matter and it doesn’t matter what recipe you have chosen, whether you are preparing khachapuri from puff pastry, Adjarian yeast dough, with chicken, with cottage cheese or with herbs - it doesn’t matter, the main thing is that the recipe itself will play into your hands and will allow you to make at home what you cannot buy in any store.

Bon appetit!

Khachapuri is already quite familiar to our taste and there is no need to go to the Caucasus to taste the delicious flatbread. Although to this day the masters of baking are well known, and an invitation to “For Khachapuri” often implies a specific establishment and culinary specialist. If you can’t visit the master, there is still the option of trying to cook it yourself. It's not an easy task, but the result can be very remarkable.

How to prepare delicious Adjarian-style khachapuri from puff pastry?

There are few people who are indifferent to such a delicious Georgian dish as Adjarian khachapuri. Even at home, you can prepare this great snack and please your loved ones.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 4.

Khachapuri puff pastry with cheese - general cooking principles

Puff khachapuri is prepared, as the name suggests, from puff pastry, although not only from it. Thin lavash and cheese filling laid out in a special way are also called puff khachapuri.

For puff khachapuri with cheese, you can prepare the dough yourself or use store-bought dough, either yeast or unleavened.

Various types of cheeses are placed in the filling: pickled, hard, cottage cheese or suluguni. These flatbreads are most delicious if you add several types of cheese to the filling.

Pickled cheeses and suluguni are grated. The cottage cheese is kneaded with a fork, and hard cheeses are cut into small cubes.

Khachapuri made from puff pastry with cheese can be baked in the oven or fried in a small amount of fat in a frying pan. Layered “lazy” lavash flatbreads are mostly baked.

Quick khachapuri made from puff pastry - “Balkan style”

. “Mozzarella” - 200 gr.;

100 gr. brine cheese, Feta variety;

600 gr. factory or homemade puff pastry;

Fresh egg.

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

2. Combine the cheeses and mash them with a fork until mushy.

3. Pour the egg into a separate small bowl and beat it well. Mix two-thirds of the egg mixture into the cheese mixture, and set aside the remaining third. It is useful for lubricating the surface.

4. Cut the thawed dough into large squares measuring 14x14 cm and place a tablespoon of filling in the middle. Fold the dough over diagonally and pinch the seams tightly.

5. Place the pieces on a parchment-lined roasting pan and brush the top of them with the remaining egg mixture.

6. Bake khachapuri from puff pastry at 160 degrees until their surface is evenly golden.

Khachapuri made from puff pastry with cheese, Suluguni variety

Standard, 250 gr. a pack of margarine;

Half a kilo of unsmoked Suluguni;

Three glasses of flour;

A tablespoon of softened butter;

Eggs - 2 pcs.

1. Break the eggs into a wide bowl. Add a little salt, preferably finely ground, and mix well. Add flour, grate slightly frozen margarine onto it using a coarse grater and immediately knead the dough without waiting for it to thaw. Place it in a bag and place it in the cold, but not in the freezer, for two hours.

2. Beat the eggs vigorously with a fork, completely combining the yolks with the whites.

3. Grate Suluguni on a coarse or medium grater.

4. Add softened butter to it, and, stirring thoroughly, add 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 your finger, otherwise the cheese filling will leak out.

6. Cut the dough into 15 cm squares and place the cheese filling in the middle. Pin the opposite corners and then the seams together to create envelopes.

7. Then pinch the opposite corners tightly over the middle again and turn over. Roll with a rolling pin several times to form flat cakes.

8. Transfer the pieces to a greased baking sheet and prick them evenly over the surface, making a hole in the center.

9. Brush the flatbreads with the remaining beaten egg and bake in an oven preheated to 180 degrees for 20 minutes.

PP dietary khachapuri in Adjarian style at home

A good example of a recipe for PP khachapuri in Adjarian style. Maximum benefits for the body and pleasure for your taste buds.

Cooking time: 70 min.

Cooking time: 30 min.

Servings: 2.

Ingredients:

For the test:
Cottage cheese – 200 gr.
Egg – 1 pc.
Salt – 1 pinch.
Rice flour – 50 gr.
For filling:
Cheese – 120 gr.
Eggs – 2 pcs.
Greens - to taste.

Cooking process:

In a bowl, mash the cottage cheese and egg with a fork until smooth.
Then add rice flour and knead the dough.
Cover a baking sheet with parchment. Divide the dough into two parts, form them into boat-shaped pieces.
Place some cheese filling into the boats and place the baking sheet in the oven, preheated to 170-180 degrees for 20-30 minutes.
Remove the pan from the oven, crack an egg into each boat and return to the oven for 5 minutes to bake the whites. Serve Adjarian-style khachapuri with fresh herbs.

Bon appetit!

Lazy Georgian khachapuri puffs

9% cottage cheese - 250 gr.;

Smoked “sausage” cheese - 200 gr.;

250 ml fat kefir;

Two sheets of thin light pita bread;

Butter;

Two large eggs.

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

2. Take a small roasting pan and grease the bottom and sides well with butter.

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

4. Tear the remaining pita bread into large pieces. Take a third of the torn pita bread and dip it in kefir beaten with eggs for a minute. then remove and place the whole pita bread on the roasting pan.

5. Place half of the cheese filling on top, and another third of the soaked torn pita bread on top.

6. Place the remaining cheese mixture and the remaining torn pita bread, also pre-soaked in kefir, on it.

7. Fold the overhanging edges over it and generously brush them with the egg-kefir mixture.

8. Place the roasting pan in the hot oven.

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

Khachapuri made from puff pastry with cheese and egg - “Adjarian”

Half a kilo of yeast puff semi-finished product;

300 gr. cheese, Suluguni variety (not smoked);

A spoonful of frozen cream.

1. Cut the thawed dough into six rectangles of the same size. If it is too thick, roll it out slightly, but if its thickness is no more than 0.6 cm, there is no need to do this.

2. Roll the longest edges into thin tubes, and gather the side edges and pinch them well.

3. Place the dough on a parchment-lined baking sheet and brush the sides with beaten egg.

4. Grate the Suluguni cheese on a medium grater and mix it with the egg remaining after greasing the workpieces.

5. Spread the filling evenly over all the pieces and place the baking sheet in the oven. The oven temperature should be 180 degrees.

6. After 10 minutes, remove and make longitudinal indentations in the middle of each pie. Break one egg into them, add salt and put back in the oven.

7. Take it out when the whites turn white and the yolk is still runny.

8. Place the finished dish on plates and place a little butter in the middle of each khachapuri.

Layered khachapuri with cheese - cooking tricks and useful tips

If you are preparing a dish with only hard cheese, do not grate it, but cut it into small cubes. The cheese will not melt during baking, but will only soften slightly.

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

Be sure to brush the dough with beaten egg before baking. The surface of the finished products will not be pale. They will acquire a uniform golden hue.

According to various recipes, khachapuri made from puff pastry with cheese can be fried; the products are more flaky if they are baked.

10 servings

40 minutes

380 kcal

5 /5 (1 )

Today we will prepare a well-known and beloved dish by many - khachapuri. The word itself consists of two Georgian words: “khacha” (cottage cheese) and “puri” (bread). The traditional Georgian recipe uses young Imeretian cheese, which has too short a shelf life, making it impossible to import to other countries.

The use of young cheese gives the national treat an unforgettable taste. In addition, to make the dough tender and melting, Georgian housewives knead it with whey from the same cheese. We have to use regular kefir and suluguni, which is a more mature version of its Imeretian sister product.

Of course, every housewife dreams of bringing her own cooking recipe closer to the Georgian culinary canons, and comes up with various tricks. Let's find out what cooking features exist and try to surprise your friends and family with delicious khachapuri.

Preparing the filling for khachapuri

We have already decided that we are preparing these khachapuri from Adyghe cheese, but if anyone is struggling to get the correct cheeses named above, I am sharing information from Pokhlebkin’s Great Encyclopedia of Culinary Art on what and how to do with them correctly: “...For the filling in khachapuri, the following cheeses are used : Imeretian, Chanakh, Kobi, feta cheese. They are first freed from salt, for which they are cut into flat slices 1 cm thick, placed in an enamel bowl, filled with cold water (only young Imeretian cheese is not pre-soaked), covered with a lid and soaked for 2-5 hours, depending on the degree of salinity of the cheese. Then the cheese is thrown into a colander, lightly squeezed by hand through cheesecloth or calico, and then pounded, adding beaten raw eggs and butter or ghee. Balls the size of a large apple are formed from the resulting mixture and left to “mature” for 2-3 hours or even more...”

Well, we’ll make everything much simpler: we take our Adyghe cheese and a coarse grater,

Grate about 700 grams of Adyghe cheese on a coarse grater,

Prepare about 100 gr. butter,

We put it in the microwave for 20-30 seconds to melt it, but at the same time, make sure that our butter does not boil!

Break two eggs into the grated cheese, add a little salt to our future khachapuri filling, mix everything thoroughly and,

Pour the melted butter into the filling and mix everything thoroughly one more time. Next, you can, as the great Pokhlebkin bequeathed, form balls the size of a large apple from the resulting mixture and leave them to “mature” for 2-3 hours or even more, or forget about this action and stupidly leave the cheese to soak in oil and salt for minutes 20 right in the same basin (in which the filling for khachapuri was prepared), which is exactly what I did. So, while our filling is infusing, we can start preparing khachapuri, i.e. their formation and baking.

Lazy khachapuri with cheese

Kitchen tools:

oven, baking dish, grater, cutting board, knife, silicone spatula, cling film, whisk, rolling pin.

Ingredients

Step-by-step preparation

To prepare yeast-free dough, take 3 cups. flour and pour it onto the work surface, grate 250 grams of cold butter.
Mix the contents. We form a small hole on the surface of the mixture.
Pour 3∕4 cups into a plate. chilled water, beat in one egg and add salt. Pour a tablespoon of vinegar here.
Stir the mixture with a whisk until the egg is completely dissolved.
Pour the egg liquid into the flour and stir constantly with a silicone spatula. Mix the dough.
Form a ball of dough and wrap it in cling film. Place in the refrigerator for 1 hour.
Let's start preparing the filling. Grate 200 grams of hard cheese and 250 grams of feta cheese.
Cut the prepared dough into 3 equal parts.
Roll each part into a circle with a diameter of 30 cm.
Take a baking dish and lightly grease it with butter. Place the rolled out dough into a mold and form small sides.
Sprinkle filling on top.
Cover with a second layer of dough and add the remaining filling.
Cover with the last crust and tuck the edges of the dough under the bottom to avoid the filling from seeping through.
We make punctures with a fork and brush the surface of the treat with egg yolk.
Sprinkle with approximately 10 grams of sesame seeds.
Place the dish in an oven preheated to +180° for 40 minutes.

Khachapuri made from puff pastry with cheese in the oven according to a detailed recipe with photos makes the cooking process fun and accessible to everyone.

Video recipe for making khachapuri with cheese from ready-made puff pastry

Perhaps you encountered certain difficulties during the cooking process - the video will be a good cheat sheet for preparing the Georgian delicacy.

KHACHAPURI ON YEAST DOUGH

I used to think that khachapuri was very difficult. That there are a lot of nuances there. My brain refused to believe that such a delicious dish could be prepared simply. It seemed to me that the filling of khachapuri is some kind of finely adjusted mixture of ingredients, and the dough is generally special.

It turned out that everything was wrong. Do you know what ingredients the khachapuri topping consists of? Imereti cheese! That's all. You can add a little butter or not. Moreover, if Imeretian is not found, you can make it with not very salty suluguni mixed with Adyghe. And that's it, that's it! It's just some kind of miracle.

The dough can be yeast, or it can be completely yeast-free with matsoni (like kefir). That is, EVERYTHING IS ELEMENTARY!

I carefully studied this issue, read chefs’ recipes, reviews, options... Really, everything is so.

The only problem with khachapuri is that they bake very quickly in a VERY hot oven. That is, straight 300C. My oven can handle 250C, and I have a suspicion that it can’t handle even that (when will I call a technician???). Overall, a super hot oven is a must. If you have gas, turn it on to maximum, let it run at full speed!

I’ll write about matsoni dough next time, but here we’ll use my favorite crispy yeast dough, which fits in the refrigerator.

Warm milk 250 ml

10 g active yeast or 40 g fresh

Butter 150 g, melted or vegetable oil 100 ml

Sugar 3 tbsp.

Salt 1 tsp.

Flour 400 g

Stir the yeast with sugar, part of the milk and a couple of tablespoons of flour until it reaches the consistency of sour cream, and let it bubble. This process is not so much for the yeast to actively rise, but to evaluate whether it is alive or not. If they bubble, they are alive!

Add melted butter, not hot, the rest of the sugar, salt. Add flour and knead soft dough. The ball of dough should be smooth, soft, and have no texture from kneading. Let rise for 1-2 hours or in the refrigerator overnight.

Filling:

600-700 g of Imeretian cheese or a mixture of Adyghe and Suluguni, grate or mash with a fork, add 50 g of melted butter.

Set aside some of the cheese for topping. I don't even know how much. How much does it take to sprinkle 3 khachapurinas?

Rolling out:

It is most important. This is such a clever way of rolling out, when you get a flatbread with cheese inside, and the lower part of the flatbread dough is thick, and the upper part is thin! You might not even know that khachapuri has some kind of upper part of the dough. I didn't know that. It seemed to me that there was just cheese on the dough, like on pizza.

So, roll out a third of the dough into a thick cake on a greased table. 20 centimeters in diameter. Place a third of the filling in the middle and pinch the edges of the cake in the middle, forming such a bag. Turn the cake over, seam side down, and roll it out again. You need to roll it out so that the top layer is thin, but not torn. Sprinkle with cheese and bake in a preheated oven at maximum temperature, closer to the bottom of the oven for 11-13 minutes, until golden brown.

Grease hot khachapuri with butter. It is important. We want it to be crispy, buttery, with a delicious creamy spirit.

The khachapuri turns out to be finger-licking good! Very creamy, unsalted, with soft, sour, slightly underbaked dough and melted cheese. Om-Nom-nom!

Khachapuri with mozzarella and herbs

Cooking time:

20 minutes.
Servings:
2.
Kitchen equipment:
frying pan, grater, cutting board, wooden spatula, knife, sieve, rolling pin, cling film.
Calorie content:
390 kcal per gram.

Ingredients

Step-by-step preparation

Sift 300 grams of flour into a plate.
Pour 250 ml of natural yogurt into a separate bowl. Add 2 tsp. sugar, a spoonful of salt and 1∕2 tsp. soda Mix everything until the sugar and salt crystals dissolve.
Make a small well in the bowl of flour and pour in the yogurt.
Knead the dough with smooth movements using a silicone spatula.
Then we do the same procedure with our hands for 5 minutes.
At the output we should get a homogeneous mass. Wrap the resulting dough ball in cling film and set aside for 20 minutes. rest.
On a coarse grater, grate 200 grams of mozzarella and 200 grams of suluguni.
Add chopped 30 grams of dill and 20 grams of parsley to the cheese. Mix the ingredients.
Divide the dough into equal parts and roll out the cake from each, adding a little flour all the time so that the dough does not stick to the rolling pin and to the work surface.
Place the filling on the surface of each crust.
We pinch the edges of the dough in a circle, as if forming a bag.
Finally, we fasten the “funnel” with our fingers and press it inward - this way we will get a uniform layer with the filling inside.
Lightly roll out with a rolling pin into a thin cake.
Place in a preheated frying pan, set the heat to low and fry on both sides until golden brown.
Grease the surface of the treat with butter.
Let's do the same with the rest of the dough.

In addition to suluguni and mozzarella, you can use other types of cheese. Khachapuri made from puff pastry with cottage cheese is very tender and juicy.

Puff pastry khachapuri is a delicious, crispy Georgian flatbread stuffed with different types of cheese. The recipe for the dish has not been kept secret for a long time, so now every housewife can prepare it in her own kitchen. In addition, this is not at all difficult to do, especially if you stock up on ready-made puff pastry and don’t waste extra time preparing it. At the same time, yeast-free dough is traditionally used for khachapuri, because the flatbreads should not be too fluffy.

Khachapuri from puff pastry can be made round, square or triangular. Some housewives prefer to prepare large flatbreads at once and then cut them into portions. Others make small khachapuri from puff pastry, which can be served to guests as pies. You can also cook it in different ways: in the oven, in the oven, over coals or in a regular frying pan.

Absolutely any cheese can be used as a filling for puff pastry khachapuri. Nevertheless, Georgian cooks prefer to choose a variety with sourness. Adyghe cheese, cottage cheese, feta cheese, feta cheese, etc. are especially popular. If desired, they can be supplemented with herbs, vegetables or meat. To prepare real khachapuri from Georgian puff pastry, you must mix several types of cheese, for example, hard cheese with suluguni, etc.

Khachapuri made from puff pastry can be served during the holiday - they will be an excellent alternative to bread or lavash. They are also suitable for a picnic, a hearty afternoon snack or a snack during the day.

Quick puff pastry envelopes

These khachapuri are also made from ready-made puff pastry, but they are softer due to the high butter content.

INGREDIENTS	QUANTITY
puff pastry	1 layer
oils	45 g
cheese	0.2 kg
milk	10 ml
yolks	1 PC.

How much time - 40 minutes.

What is the calorie content - 364 calories.

How to cook:

If the dough is frozen, it must be thawed. This should be done on a floured surface.
Then immediately cut the layer into squares.
Grate the cheese, and next to it, divide the butter into small cubes.
Place a little cheese and a piece of butter on each square, assemble into a triangle and secure the edges.
Place the triangles on a baking sheet.
Beat the egg with milk and brush the resulting mixture onto the khachapuri.
Place a bowl of water in the preheated oven. The temperature should be average.
Bake the khachapuri for about fifteen minutes.

Advice: you must add butter, you don’t need to skimp on it. Otherwise, the khachapuri will simply dry out in the oven.