Khachapuri Penovani

To speed up the cooking process, it is advisable to get the dough out of the freezer in advance. Turn on the oven to warm up to 180 degrees and start cooking khachapuri.

Suluguni and Imereti cheeses are grated on a coarse grater or cut into small pieces, add egg white to it, mix well so that the egg is evenly distributed. Of course, it seems that cheese can be replaced with any of the hard varieties, which will stretch well in molten form. But it is not desirable, since the taste of khachapuri largely determines the right cheese. Mix the yolk in a separate container with a small amount of milk.

We dust a table or a large board with flour, lay out one layer of puff pastry, which by this time has already managed to melt. If you use a silicone mat for cooking, you can not waste effort on shifting the finished products to a baking sheet.

We divide the defrosted dough into 3 parts. We roll out one of them, put the filling in the middle. Along the perimeter of the dough blanks, we lubricate with a mixture of yolk and milk, fold it into a square, and fasten the edges. Repeat all the same with the remaining test. We put the prepared envelopes on a baking sheet and lubricate the entire surface with egg mixture on top. This will give the finished khachapuri a beautiful appearance and an appetizing golden crust.

Bake in a preheated 180 degree oven for 20 minutes. Readiness is determined by an appetizing ruddy crust, as soon as the khachapuri is browned, we take it out of the oven.

We put the finished khachapuri on the grill for cooling and stabilization for 5-7 minutes. After that, we serve it to the table. They are still hot enough, the cheese stretches appetitiously, but you won't get burned anymore. If there is a little left the next day, you can reheat it in the oven, microwave or even serve it cold.

Bon appetit!