Adjarian khachapuri made from puff pastry

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   How to make Adjara-style khachapuri from ready-made puff pastry? Very simple and quite fast. The dough can be used rolled into a roll weighing 500 g. You will need 2 such rolls. But I prefer to use the dough in rectangular sheets of 200 g each. The night before, transfer the dough from the freezer to the refrigerator to defrost.

2. STEP 2

   

   Grate the cheese on a coarse grater. For khachapuri it is better to use original Georgian cheese, that is, suluguni. But you can replace it with cheaper varieties. for example, Russian or Gouda. Or mix suluguni with regular cheese.

3. STEP 3

   

   Lightly beat one egg with a fork for brushing.

4. STEP 4

   

   Roll out each sheet of dough on a floured table into a rectangle measuring approximately 30x40 cm. Trim the corners of the rectangle, rounding the sides.

5. STEP 5

   

   Brush the edges of the dough with beaten egg. Place about 50 g of grated cheese on the long sides.

6. STEP 6

   

   Fold the cheese sides towards each other, forming a boat. The cheese will end up inside the sides of the khachapuri. Form the rest of the khachapuri in the same way.

7. STEP 7

   

   Transfer the pieces to a parchment-lined baking sheet. Brush the sides of the boats with beaten egg and prick the bottom with a fork. Place the pieces in an oven preheated to 230-240°C for 10 minutes until a light golden brown crust appears.

8. STEP 8

   

   Then evenly distribute about 50 g of cheese into the middle of the khachapuri. Carefully break one large egg at a time into the center, trying to keep the yolk intact. Return the boats to the oven for another 5-7 minutes. The white should thicken, but the yolk should remain runny.

9. STEP 9

   

   Remove the finished Adjarian khachapuri from the oven and immediately grease the sides with butter. Also place pieces of butter inside the boats on the sides of the egg. Serve the lazy khachapuri from the ready-made Adjarian dough to the table hot. Bon appetit!

Comments on the recipe

MarinaRenzhina

30.11.2023

5

I used to make khachapuri with sourdough, but I continue to be in search of the perfect recipe! So, I took gouda cheese. I’ll say right away that I made adjustments to this recipe: I let the boats sit for the first 10 minutes, brushing them with yolk, and mixed the whites with cheese. I think the cheese is more manageable this way. It is much more convenient to tuck it into the sides of khachapuri. During baking, I noticed that the center still puffed up, despite the fact that there was a recommendation to pierce the bottom with a fork. What have I done? After 10 minutes, I took the boats out of the oven and again pierced the finished dough with a fork. It crunched and fell. This way I was able to achieve the correct shape - when the sides are higher and the bottom is lower. I filled it with cheese, making a small depression in the middle so that the yolk could fit there. Then I didn’t focus on time anymore, but watched when my whites turned white. It turned out very tasty. I’m adding this recipe to my treasure trove for its speed and ease of execution, but I still won’t stop looking for the perfect recipe! I thank the author and wish everyone a creative mood! Bon appetit!

Evgeniy

30.11.2023

4.8

Good afternoon. This morning I made khachapuri according to your recipe! I added about 100 grams of hard cheese to the suluguni... The family was delighted! Very tasty and juicy... extremely tender and satisfying... Thanks for the recipe) I used yeast-free dough! I also want to try it with yeast)