Adjarian khachapuri made of puff pastry

Step-by-step cooking

1. Step 1:

   

   How to make khachapuri-Ajarian from ready-made puff pastry? Very simple and fast enough. The dough can be used rolled into a roll weighing 500 g. You will need 2 such rolls. But I prefer to use the dough in rectangular plates of 200 g each. In the evening, transfer the dough from the freezer to the refrigerator for defrosting.

2. Step 2:

   

   Grate the cheese on a coarse grater. For khachapuri, it is better to use the original Georgian cheese, that is, suluguni. But you can replace it with cheaper varieties. for example, in Russian or Gouda. Or mix suluguni with ordinary cheese.

3. Step 3:

   

   Beat one egg lightly with a fork to lubricate.

4. Step 4:

   

   Roll out each plate of dough on a floured table into a rectangle about 30 × 40 cm in size. Cut the corners of the rectangle, rounding the sides.

5. Step 5:

   

   Grease the edges of the dough with beaten egg. Spread about 50 g of grated cheese on the long sides.

7. Step 6:

   

   Roll the sides with cheese towards each other, forming a boat. The cheese will be inside the sides of the khachapuri. Similarly, form the rest of the khachapuri.

8. Step 7:

   

   Transfer the blanks to a baking sheet lined with parchment. Brush the sides of the boats with beaten egg, and prick the bottom with a fork. Put the blanks in a preheated to 230-240 °Turn off the oven for 10 minutes until a light brown crust appears.

9. Step 8:

   

   Then, in the middle of the khachapuri, evenly distribute about 50 more grams of cheese. In the center, carefully break one large egg at a time, trying to keep the yolk intact. Return the boats to the oven for another 5-7 minutes. The protein should thicken, and the yolk should remain liquid.

10. Step 9:

    

    Remove the finished khachapuri in Adjarian style from the oven and immediately lubricate the sides with butter. Inside the boats on the sides of the egg, also lay out pieces of butter. Serve lazy khachapuri from ready-made dough in Adjarian style to the table hot. Bon appetit!