Quick and Easy Georgian Cheese Pastry

Incredibly delicious for breakfast and snacks. For the whole family. Khachapuri Penovani is a delicious fluffy pastry of Georgian cuisine. Using ready-made puff pastry significantly saves time spent in the kitchen. Fluffy dough and melted, stretchy, aromatic cheese will not leave anyone indifferent!
cook time: 50 min
Maya Lindell
Quick and Easy Georgian Cheese Pastry

Nutrition Facts (per serving)

337
Calories
23g
Fat
19g
Carbs
13g
Protein

Ingredients (6 portions)

Basic:

Wheat flour 50 g
Milk 30 ml
Eggs 1 pc
Puff pastry 500 g
Suluguni 350 g
Pickled cheese (Imereti; can be replaced with Adyghe cheese or feta cheese) 150 g

Recipe instructions

Step 1

Step 1
How to make Penovani khachapuri? Prepare the necessary ingredients. You can take Imeretian cheese or something similar to it: feta cheese, Adyghe cheese. I used cheese. Remove the puff pastry from the freezer in advance. Turn the oven on 180 degrees.

Step 2

Step 2
Grate Suluguni and Imeretian cheese (Adyghe, feta cheese) on a coarse grater and place in a deep bowl. If desired, you can cut the cheeses into small cubes.

Step 3

Step 3
Divide the egg into yolk and white. Add the protein to the cheeses and mix everything thoroughly. Add the yolk to the milk and mix until smooth.

Step 4

Step 4
Dust a table or large board with flour, lay out one layer of puff pastry, which has already thawed by this time. Divide the layer into four parts.

Step 5

Step 5
Take one piece of dough and carefully roll it into a square. I got a square with a side of approximately 14 cm.

Step 6

Step 6
Place the filling (about two tablespoons) in the middle of the square. Brush the dough piece around the perimeter with a mixture of yolk and milk.

Step 7

Step 7
Fold the opposite corners of the workpiece.

Step 8

Step 8
Fold the second two corners and secure them slightly together. Form the remaining khachapuri in the same way.

Step 9

Step 9
Place the khachapuri on a baking sheet lined with parchment or a silicone mat. Pre-grease the parchment with vegetable oil. I used siliconized parchment; it does not need to be lubricated. Using a silicone brush, coat the pieces with the egg-milk mixture.

Step 10

Step 10
Bake khachapuri at 180 degrees for 20-25 minutes. The exact time depends on the features of your oven. Readiness is determined by an appetizing golden brown crust; as soon as the khachapuri is browned, remove it from the oven. Place the finished khachapuri on a wire rack to cool and stabilize for 5-7 minutes. Bon appetit!

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