Penovani with Suluguni
4 servings
20 minutes
PENOVANI with suluguni is a crispy and aromatic pie from Georgian cuisine that captivates with its simplicity and rich flavor. Its history traces back to traditional Georgian cheese pies like khachapuri, but penovani is distinguished by the use of puff pastry, making it particularly airy and light. The thinnest layers of dough conceal a filling of tender suluguni mixed with egg and butter, creating a rich, creamy taste with a pleasant salty note. Baked to a golden crust, it becomes the perfect treat for both festive tables and cozy family evenings. Penovani can be served as a standalone dish or accompanied by fresh vegetables, herbs, and traditional sauces that highlight its Georgian character.
1
Thaw the puff pastry sheet at room temperature and cut it into 4 pieces.
- Yeast puff pastry: 1 piece
2
Dust the table with flour, roll each piece of dough in all directions to the size of an A4 sheet.
3
Place grated suluguni mixed with egg and soft butter in the center of each sheet.
- Suluguni cheese: 200 g
- Chicken egg: 1 piece
- Butter: 4 teaspoons
4
Fold the corners to the center to make an envelope.
5
Bake the puffs in a preheated oven at 220 degrees for 10 minutes until golden brown.