Georgian Khachapuri from Puff Pastry
7 servings
20 minutes
Georgian khachapuri made from puff pastry is an exquisite dish infused with the spirit of the Caucasus. Khachapuri, a symbol of Georgian cuisine, is known for its airy dough and rich cheese filling. This version uses puff pastry, giving the bake tenderness and a crispy texture. Imeretian cheese fills the pie with a creamy filling that has a slight saltiness. Khachapuri is served hot; its golden crust crunches while the cheese stretches, creating an unparalleled gastronomic delight. The dish is perfect for cozy family breakfasts or festive gatherings. Georgian cuisine is famous for its warmth and hospitality, and this khachapuri is a vivid testament to that.
1
Roll out the dough (not frozen), divide it into 7 equal parts (strips). While working with the first portion, cover the remaining dough with plastic wrap to prevent it from drying out.
- Unyeasted puff pastry: 500 g
2
Take a separated strip of dough and fold it in half (first sprinkle the table with flour). Roll it out in both directions until you get a square about 10 by 10 cm. Fold the corners of this square inward like an envelope - press down and open it back up. Now it's clear where to place the filling.
- Wheat flour: 3 tablespoons
3
Grate the cheese on a coarse grater and place it on the dough. Seal the edges of the 'envelope' tightly. Then roll it out again in both directions.
- Imeretian cheese: 500 g
4
Khachapuri increases by about 2-3 cm. Brush with egg and send to an oven preheated to 180 - 200 degrees for 10 - 15 minutes.
- Chicken egg: 1 piece
