Khachapuri with puff pastry cheese - fast and delicious

Kitchen appliances and utensils: blender, cling film, rolling pin, whisk, grater, sieve, measuring cup, parchment.

Ingredients

Step cooking

Test preparation

1. In a small glass (200 ml capacity) we drive one chicken egg and stir with a fork or whisk. We add the purified water there so that to fill the glass a little less than to the brim. In the same glass add a pinch of salt and ¼ teaspoon of lemon juice, mix thoroughly with a spoon. Sift two cups (500 g) of wheat flour into a deep bowl. Immediately pour not all the amount of flour allocated to the recipe. The dough should turn out soft and elastic, in no case should it be clogged with a large amount of flour. Add a beaten egg with water to a bowl with sifted flour. We start kneading the mass with a spoon, and then with the hands.
   
2. When the dough is thick enough, you can begin to knead on the work surface. To do this, sprinkle flour on the table or cutting board and place the mass on it.
   
3. Knead the dough thoroughly for 5 minutes, adding flour if necessary. It must be remembered that it should turn out to be soft and airy, so you should be careful with flour. We roll the resulting elastic and soft mass into a ball and wrap it in a plastic wrap or plastic bag. Leave the dough for 30 minutes at room temperature. During this time, it should rest and well infuse.
   
4. In the meantime, we begin to prepare another test - creamy. Preliminary 200 grams of butter should be cooled in the refrigerator. It should be resilient, but supple. We cut it into small cubes. Sliced ​​butter is transferred to the blender bowl, pour 100 grams of wheat flour there. Beat the ingredients in a blender bowl until we get a homogeneous oil mass. We spread the resulting mixture on parchment paper, put it in an envelope. Through the paper we form using a rolling pin from the mass a square 7-10 mm thick.
   
5. The formed layer is sent to the refrigerator for 20-30 minutes to solidify. The first dough, which rested for 30 minutes, is rolled out with a rolling pin into a large square 3-5 mm thick. We spread a layer of oil on it and wrap the edges, forming an envelope, inside of which is an oil mixture. The resulting envelope is laid out on the work surface with the seams down and begin to roll out into a long strip 3-4 mm thick. Double-fold the strip on both sides, forming a book. Roll out the dough in this way 4 times. Wrap in cling film and send in the refrigerator for 30 minutes. After that, the puff pastry will be ready. From this recipe, we get about 700 grams of the finished product.
   

Preparing the filling

1. Hard cheese (150 g) is rubbed on a fine grater.
   
2. Wash fresh greens, dry and finely chop.
   
3. We mix greens and grated cheese in a deep container, we drive in a chicken egg, 50 grams of softened butter, and mix thoroughly.
   

Product Formation

1. We roll out 700 grams of puff pastry into a rectangular layer 5 mm thick, cut it into 6 identical squares.
   
2. We spread about 1.5 tbsp on each square. l toppings.
   
3. We fold the dough in half or crosswise, forming triangular or rectangular khachapuri, tightly pinch the edges.
   
4. We heat the oven to 180 degrees, we cover the baking tray with parchment and put the khachapuri on it. With a beaten chicken egg, grease the items with a pastry brush.
   
5. Bake for 30-35 minutes at 180 degrees. Before serving, khachapuri should cool at room temperature under a towel.
   

Video recipe

The video shows the whole process of cooking puff khachapuri with cheese, highlights the options for the filling and decoration of the dish.

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