Khachapuri is a general name for a family of Georgian cheese stuffed pastries. Boat shaped Adjaruli khachapuri may be the most popular one, definitely in the U.S., and for a good reason. It’s hard to resist the gooey cheese (usually sulguni) that bubbles in the center of a soft bread-like pastry, with the addition of butter and egg that make the whole thing even gooey-er.
To read more about the fascinating Georgian cuisine and the Jewish community, go here. You’ll find more Georgian recipes as well.
My version includes a quick pickled mushroom mix. You can omit the mushroom if you prefer the traditional pastry. Or you can use Russian pickled mushrooms available at Eastern European supermarkets in the U.S.
You can bake the Khachapuri on a pizza stone, if you have one. A baking sheet will work as well.
Sulguni cheese is available at Russian and Eastern European supermarkets.
SAF Instant Yeast is available online and is superior to the wide-spread supermarket active dry yeast. If you’re baking a lot, it’s worth ordering Instant yeast and keep it in the fridge for months.
Georgian cheese and egg pastry (Adjaruli Khachapuri)
Course: PastryCuisine: GeorgianDifficulty: Medium4
large khachapuri45
minutes34
minutes2
hours49
minutesKhachapuri is a general name for a family of Georgian cheese stuffed pastries. Boat shaped Adjaruli khachapuri may be the most popular one, definitely in the U.S., and for a good reason. It’s hard to resist the gooey cheese (usually sulguni) that bubbles in the center of a soft bread-like pastry, with the addition of butter and egg that make the whole thing even gooey-er.
I highly recommend using SAF Instant yeast (it’s available online and can keep for months in the fridge.)
When using instant yeast, you should skip the process of proofing the yeast.
If you’re using active dry yeast, start the recipe by proofing the yeast and continue as usual.
INGREDIENTS
- For the dough
1 lb. (3⅔ cups) all purpose flour, plus more for dusting
1 teaspoons instant yeast (or active dry yeast, see note above)
1 tablespoons sugar
½ cup warm water
½ cup warm milk
1 egg, lightly beaten
1 tablespoon canola or olive oil
1 teaspoon kosher salt
- For the filling
5 tablespoon butter, divided
3 garlic cloves, thinly sliced (optional)
1 lb. fresh mushroom mix, sliced (optional)
½ teaspoon salt
2 tablespoons distilled white vinegar
½ lb. feta, crumbled
½ lb. ricotta
2 cups shredded sulguni (see note above) or mozzarella
4 egg yolks
DIRECTIONS
- If you’re using DRY ACTIVE YEAST, skip to instruction number 2.
If you’re using INSTANT YEAST, put flour, yeast and sugar in the bowl of a stand mixer fitter with a dough hook and mix for 1 minute. Add water, milk, egg, oil and salt and knead for 6 minutes on medium-low speed.
Skip to instruction number 3. - If you’re using DRY ACTIVE YEAST you need to proof it first. Put ½ cup warm water, the yeast and a teaspoon of sugar in a glass and stir briefly. Let the mixture sit for 5-10 minutes until it visibly foams.
Put flour, yeast mixture, the rest of the sugar and milk in the bowl of a stand mixer fitter with a dough hook and mix for 2 minute. Add egg, oil and salt and knead for 6 minutes on medium-low speed. - Transfer dough to a large greased bowl, cover with towel or plastic wrap and put in a warm place (above the oven, for example) for about 1 hour, or until dough almost doubles in size. Poke the dough with your fingers to deflate it, then cover again and let rise for another 30 minutes.
- Put a pizza stone in the oven, if you’re using one, and turn oven to 450. Line two baking sheets with parchment paper, if you’re not using a pizza stone.
- In the meantime prepare the mushrooms (optional). Put 1 tablespoon butter in a non stick skillet over medium-high heat. Add garlic and sauté until transparent, about 1 minute. Add mushroom and salt and sauté until a little tender, about 2 minutes. Add vinegar, let it evaporate for 30 seconds, adjust salt to taste and remove from heat.
- In a medium bowl mix feta, ricotta and sulguni. Set aside.
- Flour a working surface, a rolling pin and a pizza peel with a little flour (spray two baking sheets with oil, if you’re not using a pizza stone). Transfer dough into working surface and divide into 4 equal parts. Work with 1 quarter at a time, cover the rest until you’re using them.
- Roll each dough quarter into an oval shape, about 9” long. Spread a quarter of the mushroom in the center, if using, leaving 2 inches on all sides, and top with a quarter of the cheese. Roll both sides of dough towards the center, then pinch both sides at both ends to create the boat shape. Use two spatulas to transfer Khachapuri to the pizza peel or baking sheet. Repeat with a second Khachapuri (bake 2 at a time.)
- Use pizza peel to transfer 2 khachapuri to the pizza stone (or place the baking sheet with two Khachapuri in the oven.) Bake for 15 minutes, then use a spoon to make a well in the center of each Khachapuri. Gently put an egg yolk in each, and place two ½ tablespoon butter cube, one on each side of the yolk. Continue to bake for another 2 minutes and take out of the oven. Immediately use a brush to brush some of the melted butter in each Khachapuri onto the dough crust, to make ti shiny and tender.
- As the Khachapuri is baking, shape the other two Khachapuri. Bake them after the first batch is done
