What to cook from yeast dough and cheese. Delicious yeast pie with cheese. What is a dish like khachapuri served with?

Khachapuri recipes

khachapuri with cheese recipe with photos

1 hour

325 kcal

5 /5 (2 )

Today you will learn how to easily prepare khachapuri with cheese and herbs, which we will prepare from yeast dough. If you love khachapuri, but want some variety in this dish, then these recipes will help add originality to such a popular dish.

Khachapuri is a dish that is easy to prepare and is also incredibly delicious. There are many recipes for cooking various types khachapuri. Today we will prepare classic khachapuri with cheese according to a real Georgian recipe.

Khachapuri with cheese and herbs in the oven

Kitchen appliances and utensils

• rolling pin;
• whisk;
• grater;

• baking tray;
• oven;
• knife and cutting board;

• kitchen brush for greasing;
• plastic bag;

Ingredients

How to choose ingredients for a dish

• As you know, according to tradition, cheese is used for filling khachapuri. But not everyone knows which cheese is really right to choose for this.
• Khachapuri requires the use of hard cheese. Which cheese is best for making khachapuri is up to you to decide. But according to tradition, they use either Adyghe cheese or suluguni. These cheeses perfectly complement the dish and make it truly wonderful.

• In our recipes today I will use both Suluguni and Adyghe cheese. When choosing suluguni, pay attention to the label. It must indicate the date of manufacture and packaging. Store-bought suluguni cheese can differ significantly from what you can find on the market. Firstly, such cheese contains less fat and most often white. But the market one can also be yellow. It depends on the fat content.
• Remember one simple truth - suluguni refers to pickle types of cheese, and there are no holes on it, which are characteristic of many types of cheese. The structure of real and correct suluguni is necessarily layered.
• In terms of its consistency, suluguni is elastic. And when pressed, the cheese should not release a lot of moisture, but it should not be too dry.
• Almost any greens are suitable for khachapuri, but I recommend using either dill or cilantro in cooking.

Cooking sequence

Preparing the dough

Preparing the filling

Assembly and baking

Cooking recipe video

I recommend you watch this video. It clearly demonstrates the cooking process delicious dough for khachapuri, the recipe for which is very original. In addition, you will see the entire process of preparing khachapuri from start to finish and get a large amount useful tips on cooking. This video recipe for khachapuri with cheese will allow you to prepare such a dish not only faster, but also much tastier!

Recipe: Khachapuri with cheese in the OVEN from YEAST dough from kylinarik.ru

Recipe: Khachapuri with cheese in the OVEN from YEAST dough - delicious pastries with cheese (Suluguni and Adyghe cheese).
Khachapuri is a Georgian pie with cheese. There are many recipes for khachapuri: Khachapuri with puff pastry cheese, khachapuri with cottage cheese, Adjarian khachapuri with egg, Mingrelian khachapuri, Imeretian khachapuri...

Ingredients for preparing Khachapuri with cheese in the oven from yeast dough http://goo.gl/TymrgP

Baking with cheese in the oven and other simple ones culinary recipes with photo, on the website Kulinarik.ru http://kylinarik.ru

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Other interesting recipes:

Cottage cheese casserole, recipe https://clck.ru/9cYFj
Curd cookies, recipe https://clck.ru/9cYHg
Cheesecakes with cottage cheese recipe https://clck.ru/9cYHo
Sochniki with cottage cheese, recipe https://clck.ru/9cYFm
Khachapuri with cheese, recipe from yeast dough https://clck.ru/9cYFo
Khachapuri with cheese recipe from Puff pastry https://clck.ru/9cYHu

Bon Appetit everyone!

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Russian recipes...
Cooking! We prepare recipes at home, in the family kitchen, recipe: Khachapuri with cheese in the oven from yeast dough! Simple recipes for every day on the website Kulinarik.ru http://kylinarik.ru

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https://youtu.be/eFu5vUkgT3Q

2015-12-03T22:46:04.000Z

What is served with a dish like khachapuri?

In many restaurants there is a whole ceremony for serving khachapuri. A large variety of sauces and additives are used for it. And this is very correct, since it gives the visitor the opportunity to choose the best sauce for khachapuri in his opinion.

When cooking at home, it is not always possible to serve this Georgian dish with lots of sauces. Therefore, I advise you to serve it with sour cream. It is sour cream that goes best with khachapuri, especially when stuffed with herbs and cheese. Your household will be happy!

Basic truths

• If you don't have much time to cook khachapuri, then you can save a lot of precious time by using a few useful tips.
• Firstly, when you have made the dough and need to let it sit, I recommend placing it in the oven to help it rise faster. Set the oven at 40-45 degrees and watch how the dough rises!
• Secondly, I recommend that you put down your forks and whisks and take a mixer instead! It is the mixer that will help you save a few minutes that you would have spent at the initial stage of preparing the dough or already while preparing the lubricant.

Possible other cooking and filling options

There are many options for preparing traditional khachapuri, but there are still several classic ones that came to us straight from Georgia. They were formed over centuries in different regions of Georgia and therefore differ from each other in many ways.

What makes it special is that it is prepared in closed, using khachapuri filling in the form of just cheese. If you add greens to it, it will no longer be a traditional khachapuri.

You also have to try it. This dish is prepared on the basis of a very popular fermented milk product - matsoni. Besides, distinctive feature This type of khachapuri is that suluguni is used as a filling.
In turn, it is prepared in open form in the shape of a “boat”, into the middle of which one is driven egg.

If you are already accustomed to standard khachapuri, then this will be new to you, which is in no way inferior to the one made from dough. This is the simplest cooking option and also the fastest.

Today we are preparing Ossetian cheese pies using a simple and affordable recipe. The most tender yeast dough and lots and lots of cheese filling - this is just a fabulous pastry for the whole family. I don’t pretend to be authentic (and don’t even intend to), so I’m sharing the recipe, the result of which is approved and liked by my family.

I think there is no point in delving into the history of Ossetian pies - today anyone can find the necessary information on the Internet. On my own behalf, I’ll just say that it’s impossible to find original Ossetian cheese here, so I selected my own optimal combination for the filling - Adyghe cheese and suluguni.

We serve rosy, hearty, aromatic and very tasty Ossetian pies with cheese hot. By the way, in its finished form, such baked goods tolerate freezing very well: cut what you didn’t have time to eat into portions, wrap it in cling film (put it in a bag) and put it in the freezer. When you decide to enjoy it, simply heat the required amount in microwave oven or hot oven.

Yeast dough:

Premium wheat flour

(500 grams)

Milk

(180 milliliters)

Water

(160 milliliters)

Butter

(50 grams)

Sugar

(1.5 tablespoons)

Salt

(1 teaspoon)

Instant yeast

(1 teaspoon)

Filling:

Sulguni cheese

(500 grams)

Adyghe cheese

(400 grams)

Lubrication:

To prepare delicious and satisfying Ossetian pies, we will need the following ingredients: premium wheat flour, water, milk of any fat content, salt, sugar, yeast, butter (fat content of at least 72%), medium-sized chicken egg, Adyghe and suluguni cheese .

First, let's make the yeast dough. It can be kneaded on a work surface (kitchen table) or in a large bowl - it’s more convenient. Sift (preferably twice) premium wheat flour. Thanks to this, the flour will not only be loosened and saturated with oxygen, but also possible debris will be removed. You may need a little less or more flour - it depends on its quality (in particular moisture content). That is why I would advise not using all the flour at once, but taking 450 grams to start with - then you will be guided by the consistency of the dough

To the flour add 1 level teaspoon (this is 3 grams) of quick-acting yeast, 1.5 tablespoons of sugar and 1 level teaspoon of fine salt. Mix everything thoroughly with a fork, whisk or hand so that all dry ingredients are evenly distributed throughout the mixture. About yeast: you don’t have to take fast-acting yeast - just dry (also 3 grams) or pressed yeast (you need 3 times more, that is, 9 grams) will do just fine. Such yeast is not immediately mixed with wheat flour, but is activated in advance in a warm, sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of water with sugar and dissolve the yeast in it.

Make a well in the flour mixture and pour 180 milliliters of warm (not hot, but pleasantly warm) milk and 160 milliliters of drinking water into it. Mix everything with your hand or a spoon to moisten the flour.

When you get flour lumps like this, you can add soft butter (50 grams). We begin kneading the dough by hand or using a dough mixer (bread machine).


Kneading yeast dough for Ossetian pies should be intensive and quite long - at least 10 minutes. The result is a smooth, homogeneous dough that sticks a little to your hands. During the kneading process, adjust the amount of wheat flour - I use exactly 500 grams. Roll the dough into a ball and leave it in a bowl, which it is advisable to lightly grease with refined vegetable oil (so that the dough does not stick). We send the bun to heat for 2 hours, and after about 1 hour of fermentation, you need to lightly knead it and re-round it. Where is the best place for the dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in the microwave, in which you first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and Ossetian pies will not turn out.

This is what yeast dough looks like after being kept warm for 1 hour - it has increased in volume by 2.5 times.

To remove excess gas from the dough, knead it, round it and let it ferment again for about an hour.


While the dough is fermenting, you need to prepare the filling for Ossetian pies. To do this, simply grind suluguni (500 grams) and Adyghe cheese (400 grams) on a fine grater. Gently mix both types of cheese. By the way, you can choose other proportions for yourself - for example, more Suluguni and less Adyghe. It is important that you get a total of 900 grams of filling.


Since we will have 3 Ossetian pies, we divide the filling into 3 equal parts (300 grams each). We make these rather dense balls from cheese shavings and leave the filling on the table while waiting for the blanks to be molded.

After the second fermentation, the yeast dough should grow even more. By the way, I want to talk a little about the fermentation time of yeast dough and proofing of the dough. I hope you understand that this is a relative concept. What does it mean? Well, for example, the recipe says that the dough should be allowed to rest for 1 hour. You understand that 1 hour is the time that the author of this recipe needed. +/- 10-15 minutes is a completely acceptable deviation; the entire fermentation time of yeast dough depends on many factors. The freshness (and, as a result, activity) of the yeast, the quality of the flour, the room temperature, the amount of dough - all this affects the fermentation and proofing time. Therefore, never strictly follow these recommendations - you must feel the dough, understand what it needs, and then you will prepare it purely intuitively.

I advise you to sprinkle your work surface with wheat flour (this additional amount is not included in the list of required ingredients), since the dough is quite sticky. Divide the dough into three equal parts (300 grams each), round each of them, rolling them into a neat ball. Cover the pieces with cling film or a light towel (so that the surface of the dough does not dry out) and leave to rest at room temperature for about 10 minutes. During this time, the gluten will relax and the dough will become more pliable and will stretch better.

When the dough has rested, take one ball of dough (we put the rest in the refrigerator for a while to slow down the fermentation process) and stretch it a little with your hands into a flat round layer.

Place one ball of cheese in the center.

Now we begin to gather the edges of the dough towards the center, as if trying to hide the filling.

This yeast dough is very pliable and tender, so it stretches well. Pinch the seam tightly so that cheese ball the floor is securely hidden under a layer of dough.

We turn the workpiece over with the seam down and carefully flatten it with your hands into a flat cake (mine is 25 centimeters in diameter, but you can stretch it up to 40 centimeters if you like very thin Ossetian pies). In a flatbread, the ratio of dough to filling is 1:1 - 300 to 300 grams.

Transfer the dough to a baking sheet lined with parchment paper. If the baking paper is of high quality, it does not need to be lubricated with anything.


We make a hole in the center of the cake so that steam can escape during the baking process - just gently tear the dough with your fingers.

Break the chicken egg into a bowl or cup and scramble with a fork. Brush the future pie with beaten egg so that it becomes nice and rosy during the baking process. By the way, Ossetian pies, as a rule, are not brushed with egg before baking, but I personally like it that way.

Cook the flatbread in a preheated oven at 190 degrees for 20-25 minutes until browned.

Remove the finished pie from the baking sheet and grease it with a piece while still hot. butter(due to this the crust will become soft and tender). We cover light flatbread with a towel - let it rest for 5 minutes.


Prepare the remaining 2 pies in the same way. It’s most convenient for me to do the following: as soon as the first pie is in the oven, I immediately take the second ball of dough out of the refrigerator and shape it into a flatbread. In 20 minutes, while the first pie is baking, the second one is already shaped and has time to rest a little before baking. Same with the third pie.

Cook for your health, friends, and bon appetit!

Cheese pie is a great snack for outdoor recreation. It goes well with kebabs or grilled meat.

Pies with cheese from puff pastry they turn out very tender

Ingredients

Salt 1 tsp Sugar 1 tbsp. Refined vegetable oil 1 tbsp. Butter 1 tbsp. Chicken eggs 1 piece(s) Fresh yeast 1 tsp Dutch cheese 150 grams Milk 160 milliliters Flour 2 stacks

• Number of servings: 7
• Cooking time: 3 minutes

Pies with cheese: recipe from yeast dough

Pies made from homemade yeast dough are soft and fluffy.

Preparation:

1. Dissolve yeast in half a glass of warm milk, add 1 tsp. sugar, stir and leave in a warm place until large quantity bubbles on the surface.
2. Pour in the rest of the milk and add salt.
3. Sift the flour, add 2/3 into the milk, stir.
4. Add soft butter and the rest of the flour in portions and knead the dough. It should be elastic, but slightly stick to your hands.
5. Grease a bowl with oil and place the dough in it, cover with a napkin. Leave it warm for the approach. In 1.5-2 hours it will double in size.
6. Punch down and divide into 7 parts. Roll each into an oval shape.
7. Place a tablespoon of cheese, cut into thin slices, on one edge of the flatbread. Roll into a roll, not too tightly.
8. Line a baking tray with greased baking paper. Place the pies so that the edge of the rolls is at the bottom.
9. Beat with a fork egg yolk and 2 tablespoons of milk, grease the pies.
10. Give them 15 minutes. for proofing, turn on the oven to heat up to 200°C.
11. Bake until golden brown, about 20 minutes.

Place the finished pies on a plate, cover with a cloth and let cool.

Serve slightly warm or cold with soup, meat, and fresh vegetable salads.

The filling for pies with cheese can be combined. Try adding ham, olives, herbs and other ingredients to the cheese.

Puff pastries with cheese

These pies are very easy and quick to prepare, since the dough is already prepared.

What products will you need:

• Puff pastry without yeast – 0.5 kg.
• Adyghe cheese – 300 g.
• Spinach leaves – 150 g.
• Chicken eggs – 1 pc.
• Sour cream – 1 tbsp.
• Onion greens - 5-6 feathers.
• Salt to taste.

How to make a cheese pie:

1. About half an hour later, place the dough on the table to thaw. If it is made of two sheets, separate them when they become slightly flexible, otherwise they may break.
2. Roll out the defrosted dough into thin pancake, cut it into 10x10cm squares.
3. Finely chop the spinach and onions and mix.
4. Add the herbs to the sour cream and add salt to taste. Add the egg white and mix the filling.
5. Grate the cheese on a coarse grater and add to the sour cream and herbs.
6. Place a spoonful of filling on each square.
7. Bring two opposite corners together over the filling. Then the remaining two.
8. Beat the yolk with a fork with a spoon of water and brush the pies.
9. Line a baking tray with baking paper and grease it with oil. Place the pies, heat the oven to 180°C and bake until golden brown, about 20 minutes.

Right out of the oven, the products are crispy, but after they sit for a while, they will become softer. They can be served warm or cooled.

Cold and rainy autumn makes you sad. Saving the situation, I decided to cook for dinner tasty pie so that the whole house is “captured” by the aroma of warmth and happiness. Today I have cheese pie with Italian herbs. Cheese lovers will appreciate this delicious pie. You can use any hard cheese: Gouda, Cheddar, Edam...

Ingredients: 250 ml milk, 1 tsp. salt, 2 tbsp. l. sugar, 25 g fresh yeast (7 g dry), 100 ml olive oil, 100 g butter, 1 egg, 600-700 g flour, 1 tbsp Italian herbs, 1 tsp. lemon zest, 200 grams of hard cheese.

All ingredients should be at room temperature. IN olive oil add 1 spoon of sugar, salt and place on the stove so that they dissolve. Add the remaining sugar to the yeast and let it rise. Add yeast and milk to the barely warm mixture and mix gently with a spatula.

Sift half the flour and knead the dough, continuing to add the remaining flour in portions. For easy kneading, grease your hands with olive oil. Knead the dough intensively, stretching it and folding it into several layers. Mix the butter into the dough in small pieces. The dough should be smooth, soft and homogeneous. Grease a bowl with olive oil and place the dough in it, wrapping it in a bag. The dough should double in volume.

Knead the dough a second time and let it rise again. Turn on the oven at 180 degrees.

Sprinkle the surface of the table with flour. Roll out the dough 1 cm thick, grate cheese on top, sprinkle with herbs, lemon zest and drizzle with a little olive oil. Roll the dough into a roll and cut into equal parts. Place the “roses” in the mold, leaving a gap between them. The dough will rise and fill the entire pan.

Brush the pie with egg and leave for 15-20 minutes.

The pie has increased in volume, grate the cheese on top and bake in the oven for 40-45 minutes until golden brown.

You can easily tell when the cake is ready by its aroma! As soon as the marathon to the kitchen becomes more frequent, it’s time to check the readiness.

Look how beautiful this pie has a golden brown cheese crust :) Isn’t this the kind of pie that will lift a dreary mood and add happiness on a gloomy, cold evening?

The pie will be very interesting if you add feta cheese, dill and a little butter to it. It will be juicier, even a little “wet,” but also incredibly tasty.

Gourmets and cheese lovers will appreciate it taste qualities! You can complement this pie with chilled white wine.

What a pity that it is impossible to convey the rich cheese aroma that is intertwined with Italian herbs. Fragrant, tasty, tasty and delicious again :)

We suggest using simple recipe yeast pie with cheese to bake a delicious treat. This pie is perfect for an afternoon snack with tea or broth. Delicate yeast dough goes well with cheese filling. It is better to serve the pie hot, then it will be much tastier.

We suggest baking a yeast pie with cheese in the oven from a simple yeast dough in water with olive oil.

For the test:
- flour – 1.5 cups
- water – 0.5 cups
- salt – 0.5 tsp.
- dry yeast – 1 tsp.

For filling:
- hard cheese – 100 g
- Adyghe cheese – 100 g
- chicken egg – 1 pc.

Cooking yeast pie with cheese

1. First prepare the yeast dough for the pie according to quick recipe. To do this, pour warm water into a bowl and dissolve the yeast in it.

2. Add salt and 3 tablespoons of sifted flour to the water, mix well and leave for 10 minutes in a warm place. Then add the rest of the flour, add olive oil at the end and knead into a soft dough.

3. Knead the dough well with your hands, then cover the bowl with the dough with cling film and leave for an hour in a warm place.

4. For the filling, grate hard cheese. Mash the Adyghe cheese well with a fork or grate it too.

5. Beat the egg with a fork, combine it with the grated cheese and leave a little to grease the pie. If desired, you can add salt to the filling and mix the cheese and egg well.

6. Transfer to work surface Divide the risen dough into two parts. First, roll out one part of the dough and place it in a pan covered with parchment paper.

7. Place the cheese filling in the center of the pie, slightly away from the edges. Roll out the second part of the pie and cover the pie with it, pinch the edges of the pie nicely. Brush the pie with the remaining beaten egg and prick with a fork.