A traditional Georgian dish, which is a flatbread stuffed with ingredients such as cheese, fish and meat. And it got its name from two words like (khacho) and (puri), translated from Georgian as cottage cheese and bread.
To prepare this flatbread, various types of dough are used - puff pastry, yeast and unleavened unleavened dough with the addition of matsoni (which can be safely replaced with kefir). They are usually cooked in a dry frying pan because they do not require oil and are baked in the oven. It is best to use equal amounts of Adyghe cheese (brynza, homemade cottage cheese) and suluguni (mozzarella), or Adyghe cheese together with feta cheese. And also add a little butter, sour cream and, if necessary, a little salt.
In this article, I will tell you with great pleasure and show you how to prepare delicious khachapuri with cheese in different ways. And these recipes are for those who don’t know how to cook. So, let’s get started!
Ingredients:
- Flour - 250 gr
- cheese - Adyghe - 400 gr
- sour cream 20% - 200 gr
- egg - 1 pc.
- butter - 50 g
- vegetable oil - 2 tbsp. l
- salt - to taste.
Cooking method:
Beat an egg into a deep bowl with sifted flour, add salt, vegetable oil and mix everything thoroughly.
Then transfer the entire mass to the work surface and knead the dough with your hands. Wrap in a plastic bag and leave in a warm place for 30 minutes.
Then grate the cheese on a coarse grater, add melted butter, egg yolk and mix everything well.
We transfer the dough from the bag to the table, form it into a sausage and divide it into 6 equal pieces.
Then we roll each piece into a flat cake using a rolling pin and place the cheese filling in the middle.
Now place in a dry, heated frying pan and fry until a pronounced golden color on both sides.
Once the dish is ready, grease it with butter while still hot and treat it to your household.
Khachapuri with cheese from yeast dough cooked in the oven
Ingredients:
- Flour - 500 gr
- chicken egg - 1 pc.
- milk - 200 ml
- instant yeast - 2.5 tsp
- butter - 80 g
- vegetable oil - 20 ml
- sugar - 1 tsp
- salt - to taste.
For filling:
- Suluguni cheese – 450 gr
- egg - 1 pc.
- butter - 50 gr.
Cooking method:
First of all, sift the flour into a deep bowl, then add quick-acting yeast, salt and mix well.
Now add vegetable oil and knead the elastic dough. Then cover with a lid and put in a warm place for one hour.
For the filling, grate the cheese on a coarse grater, add the egg white, and set the yolk aside. And we begin to form balls weighing 150 grams.
Grease the risen dough again with a small amount of vegetable oil and divide it into three equal parts.
From the resulting koloboks we form flat cakes and place a cheese ball in the middle.
And carefully we begin to form the edges into a bag so that we get a uniform circle.
Then we roll it out with a rolling pin into a flat cake with a diameter of 30 cm and place it in a baking dish.
Make a hole in the middle of the dish with your finger, brush with egg yolk using a pastry brush and place in an oven preheated to 250 degrees for 10 minutes.
Grease the finished khachapuri while still hot with a small piece of butter.
And in order to feel that same bright taste of wonderful cheese in combination with airy butter dough, it is best to serve the flatbreads hot.
Puff pastry khachapuri - step-by-step recipe
Ingredients:
- Puff pastry - 2 sheets
- suluguni cheese, Adyghe cheese or feta cheese - 400 gr
- chicken eggs - 2 pcs.
Cooking method:
Grate the cheese on a coarse grater, place it in a deep bowl, beat in one egg and mix it all thoroughly.
Now we fasten the opposite corners so that the filling is inside, and the square itself takes the shape of an envelope.
Be sure to fasten all the corners before baking; this action is necessary so that the filling does not leak out during baking.
Using a fork, pierce the dough in the middle and place it on a baking sheet.
In the same order, assemble the rest of the khachapuri, then put them in the mold and brush the top with beaten egg using a brush.
Place them in an oven preheated to 200 degrees for about 20 minutes until they are browned.
Enjoy your meal!
How to cook delicious khachapuri with kefir
Ingredients:
- Kefir – 250 gr
- sour cream - 250 gr
- suluguni cheese, feta cheese or Adyghe cheese - 300 gr
- egg - 2 pcs
- soda - 1 tsp
- flour - 1 cup
- butter and vegetable oil
- salt - to taste.
Cooking method:
In a deep bowl, combine kefir, sour cream, one egg, salt, soda and add sifted flour. Mix the whole mass thoroughly, the dough should be quite thick.
Then lightly sprinkle it with flour, cover with a towel and leave at room temperature for about half an hour.
Meanwhile, we grate the cheese on a coarse grater, beat in one egg and mix well.
Now generously sprinkle the work surface with flour, use a tablespoon to place the dough on it and form it into a circle. Then we put the cheese filling in the middle and connect the ends in the middle.
We place our preparation on a baking sheet and carefully distribute it, pressing it a little so that it turns out to be a flat cake.
Place in an oven preheated to 200 degrees for 15-20 minutes, but 5 minutes before they are ready, you need to remove and grease the baked cakes with butter and place them back.
Serve hot, eat to your health!
Homemade khachapuri from lavash with cheese and cottage cheese (video)
Bon appetit!!!
Knead the yeast dough: dilute the yeast in 50 ml of warm water, add sugar and mix. Place the yeast in a warm place for 15 minutes for it to come to life. A lush, bubbly cap forms on the surface of the water. Pour room temperature kefir into a deep mixing bowl, add the egg, suitable yeast, salt and butter. Lightly stir the liquid mixture. Then, adding sifted flour in small portions, knead a soft, tender dough. Leave the dough in the bowl, cover with a towel and put in a warm place for 1.5 hours. The dough will rise well. Place the risen dough on a table dusted with flour. Knead the dough well.
Grate the cheese for the filling on a fine grater and divide into two parts. Grease one circle of dough with softened butter, then sprinkle with cheese. Cover the filled circle with the next circle of dough and again grease with butter and sprinkle with cheese. Cover the filling with the third circle of dough and pinch the edges of the dough well in a circle.
Bon appetit!
A delicious yeast pie with cheese turns out to be very tender and easily divided into buns.
And most importantly, the snack pie is not difficult to prepare. Ruddy, aromatic cheese pie is ideal for breakfast: satisfying and very light. Even the most picky gourmets and children will be delighted with such yummy cheese. Yeast cheese pie is, without a doubt, one of the most delicious and appetizing dishes.
Product composition
- 200 milliliters of milk;
- 350 grams of flour;
- 50 grams of butter;
- one fresh chicken egg;
- 0.5 teaspoon salt;
- half a glass of sugar;
- 1.5 teaspoons dry yeast.
Filling
- 200 grams of hard cheese;
- 50 grams of butter;
- one egg yolk.
Step-by-step cooking process
- First, let's prepare the yeast dough. Pour the milk into a saucepan, heat it up a little and pour it into a deep bowl.
- Add sugar and dry yeast to the milk. Stir with a whisk and leave for five minutes - during this time the yeast will begin to work.
- Then add salt, chicken egg and butter at room temperature. Stir with a whisk until smooth.
- Sprinkle sifted wheat flour into the milk mixture and knead the dough with a spatula. Gather the soft and sticky dough into a ball with a spatula, cover the bowl with a towel and leave in a warm place for one hour: it should double in volume.
- At this time, prepare the cheese filling. Melt the butter in the microwave.
- Grate hard cheese on a coarse grater.
- Grease a mold (mine measures 19 by 19 centimeters) with melted butter.
- Sprinkle the table with flour, lay out the dough, form a rope, divide it into seven equal parts.
- We form cones from each part. Roll out each ball into a thin layer equal to the size of the mold.
- Place the layer in the mold, generously grease with melted butter and sprinkle with cheese.
- Lubricate the second layer only with oil, and sprinkle the third layer with cheese. We alternate layers, greasing them with butter and sprinkling them with cheese.
- Brush the last layer with beaten egg yolk.
- Cut the formed pie into 9 squares. Leave in a warm place for 20 minutes, covered with a towel or cling film: let it rise a little.
- Place the pie pan in an oven preheated to 180 degrees for 40 minutes.
- An excellent snack pie with cheese can be served as an addition to first courses, taken with you outdoors - and it will go great with milk or tea.
- It always turns out successful: delicate taste, rich in cheese - a kind of lazy, quick pizza.
- See other original recipes for delicious baked goods on our website:
Cold and rainy autumn makes you sad. Saving the situation, I decided to cook a delicious pie for dinner so that the whole house would be “captured” by the aroma of warmth and happiness. Today I have cheese pie with Italian herbs. Cheese lovers will appreciate this delicious pie. You can use any hard cheese: Gouda, Cheddar, Edam...
Ingredients: 250 ml milk, 1 tsp. salt, 2 tbsp. l. sugar, 25 g fresh yeast (7 g dry), 100 ml olive oil, 100 g butter, 1 egg, 600-700 g flour, 1 tbsp Italian herbs, 1 tsp. lemon zest, 200 grams of hard cheese.
All ingredients should be at room temperature. Add 1 spoon of sugar and salt to the olive oil and place on the stove to dissolve. Add the remaining sugar to the yeast and let it rise. Add yeast and milk to the barely warm mixture and mix gently with a spatula.
Sift half the flour and knead the dough, continuing to add the remaining flour in portions. For easy kneading, grease your hands with olive oil. Knead the dough intensively, stretching it and folding it into several layers. Mix the butter into the dough in small pieces. The dough should be smooth, soft and homogeneous. Grease a bowl with olive oil and place the dough in it, wrapping it in a bag. The dough should double in volume.
Knead the dough a second time and let it rise again. Turn on the oven at 180 degrees.
Sprinkle the surface of the table with flour. Roll out the dough 1 cm thick, grate cheese on top, sprinkle with herbs, lemon zest and drizzle with a little olive oil. Roll the dough into a roll and cut into equal parts. Place the “roses” in the mold, leaving a gap between them. The dough will rise and fill the entire pan.
Brush the pie with egg and leave for 15-20 minutes.
The pie has increased in volume, grate the cheese on top and bake in the oven for 40-45 minutes until golden brown.
You can easily tell when the cake is ready by its aroma! As soon as the marathon to the kitchen becomes more frequent, it’s time to check the readiness.
Look how beautiful this pie has a golden brown cheese crust :) Isn’t this the kind of pie that will lift a dreary mood and add happiness on a gloomy, cold evening?
The pie will be very interesting if you add feta cheese, dill and a little butter to it. It will be juicier, even a little “wet,” but also incredibly tasty.
Gourmets and cheese lovers will appreciate its taste! You can complement this pie with chilled white wine.
What a pity that it is impossible to convey the rich cheese aroma that is intertwined with Italian herbs. Fragrant, tasty, tasty and delicious again :)
I inherited the recipe for a yeast pie with cheese, made from “early ripening” yeast dough, from my aunt. Pies with cheese are an ideal option for an afternoon snack with milk or tea.
You will definitely want to treat yourself to a tasty piece of soft yeast dough, combined with a delicious nutritious filling. The baked goods are served hot while the cheese still has a delicate creamy consistency.
Ingredients for cheese pie made from yeast dough come from the list. You can buy yeast dough from a grocery store, but I highly recommend making it at home. The recipe is simple and very quick.
Let's prepare a “quick” yeast dough. Pour warm water into the kneading bowl.
Dissolve instant yeast in water. Mix with a whisk.
Add salt and 3 tbsp. flour. The “whitewash” is mixed with a whisk. Stays warm for 10 minutes.
When the mixture rises like a cap in the bowl, add the main part of the wheat flour.
A portion of olive oil.
Soft yeast dough is kneaded. The bun is kneaded by hand for at least 7 minutes. The bowl is covered with cling film. After which the dough remains warm for 1 hour.
Two types of cheese are used as filling: hard and pickled. The cheeses are passed through a fine grater.
We will use a chicken egg to grease the top of the pie, but most of it will go into the cheese filling.
Beat the egg with a little water with a fork.
Combine with grated cheese.
Depending on the type of cheese, add salt to taste. The filling is mixed.
The dough should come up.
The expanded dough is rolled onto the table surface. In this case, flour is used “for dusting”. The dough is divided into two parts. First you need to roll out the base of the pie - a circle no more than 5 mm thick. The base is transferred to a parchment sheet on a baking sheet.
The cheese filling is placed in the central part of the base. There should be a small amount of dough left around the edges.
The second part of the dough is also rolled out into a circle, but with a smaller diameter. The filling is covered with a layer of dough.
Pintucks are used to create a decorative edge. You can decorate the top of the pie with the remaining dough as you wish.
A prerequisite for baking is to puncture the surface of the pie with a fork or knife. This is necessary for air to escape, otherwise the cake in the oven will first swell greatly and then become deformed.
The pie is brushed with beaten chicken egg and placed in an oven preheated to 220°C for 20-30 minutes.
Yeast pie with cheese is ready!
Delicious cheese filling, how can you resist?
