Flaky Pastry Khachapuri
A quick khachapuri made with store-bought puff pastry, suluguni cheese, and farmer’s cheese. Perfect for breakfast when you crave hot, flaky pastries without the fuss of dough-making.
- Time
- 25 min
- Serving
- 612 kcal
- Ingredients
- ≈ $2.46
- Protein
- 27 g
Ingredients
- 1 Puff pastry (frozen)pack 500 g ≈ $4.50 90 g
- 2 Suluguni cheesepack 300 g ≈ $6.00 55 g
- 3 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 45 g
- 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 5 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Thaw the puff1 pastry until pliable, then roll it into a square about 3–4 mm thick.
Grate the suluguni2, mix with the farmer’s cheese, a pinch of salt, and half a beaten egg.
Place the filling in the center of the pastry, fold it into a packet, and pinch the edges tightly.
Brush the top with the remaining egg and poke a small hole for steam to escape.
Bake at 410 °F (210 °C) for 15–18 minutes until golden brown and the filling is melted.
Tips
- Why it works
- Roll the dough thin, otherwise the filling won't melt evenly and will stay raw inside. Check doneness with a skewer: if it doesn't go through the dough, wait another 2–3 minutes.
- Substitutions
- Replace the suluguni with grated Gouda (55 g). It will be less tangy, but the crust will be crisper. Use brynza (45 g) instead of the cottage cheese, but reduce the salt to 0.5.
- Common mistakes
- If the filling didn't melt, the dough was too thick or the oven temperature was below 200 °C. Look at the crust: if it's pale, bake longer.
- Storing and reheating
- Keep in the fridge for 1 day, in a sealed container. Reheat in the oven at 180 °C for 10 minutes with foil, then 2 minutes without it. Don't freeze, the dough will go soft.
- Serve with
- Serve with green tea and a lemon wedge when you're in a rush to get to work. Put fresh dill on the table, it balances the tang of the cheese.
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