Khachapuri puff pastry with suluguni
Composition / ingredients
8
Servings:
Cooking method
Leave the dough at room temperature for a couple of hours to defrost.
Suluguni and cheese grate. Break the egg, separate the white from the yolk.
Divide the dough into 8 squares. Lubricate each with egg white, spread the filling and roll it into the dough with a rolling pin. We collect the square with an envelope, pinch all four corners of the dough in the center, lubricate each corner with the remaining protein, and then the entire surface with yolk.
Preheat the oven to 180 degrees, transfer the khachapuri to a baking sheet lined with parchment, and bake until golden brown for 30 minutes.
Serve hot on the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Cow's milk cheese - 260 kcal/100g
- Sheep cheese cheese with 50% fat content - 370 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Suluguni - 290 kcal/100g
