Khachapuri with lazy puff pastry

Khachapuri with lazy puff pastry

Category: Bakery products

Ingredients
Dough:
Wheat flour	450 g
Warm milk	1 tbsp.
Salt	0.5 tsp
Rast. oil	2 tbsp. l.
Dry yeast	1.5 tsp.
Egg	1 PC.
Margarine for layer layers	200 g
Filling:
Suluguni	1/2 circle
9% cottage cheese	1/2 pack
Egg	2 pcs.
Garlic	taste

Cooking method

• 250 ml glass
• Put all the ingredients in the bread maker in the order recommended by the manufacturer. Knead the NUDE! (it took me 450 grams of flour) dough on the Pizza program or other short program (like your stove has). At the end of the program, divide the dough into 2 parts, if you make one large pie, 1 part (2/3 of the dough will go to the bottom of the pie, and 1/3 to the roof), roll it out not very thinly and cover the rolled dough with margarine flakes. Roll the dough first into a tight roll, and the roll into a snail. ... Refrigerate for at least 1 hour. Next, roll out the dough thinly enough and form either a large closed cake or piece products with filling.
• For the filling, grate suluguni and mix it with raw eggs, garlic and cottage cheese. Brush the top with a raw egg.
• 
• 
• 

Cooking program:

bake at 180 degrees C until tender.

Note

The dough is very tender and tasty. Flakiness is present. It is really done very easily, especially with the use of a bread machine.

Lord, why did I print this recipe, brought it home, bought cheese and .... now I can’t resist, I eat, eat, eat everything .... Half of the pie is left. I ran out of the kitchen to my computer, catch my breath a little and then go back to the kitchen. One hope is that relatives are about to wake up and destroy him before me. Thank you so much for the delicious recipe !!!

Thanks for the recipe!
Delicious! Delicious!

The filling was made from the remains of cheeses lying in the refrigerator: suluguni, parmesan, feta. In combination with an egg and garlic, it turned out very juicy and tender.

I came across this recipe, put it in the nearest future. But the question arose - I think to make not one big pie, but such small pies. What pieces (what size) should the dough be pinched off? And how thin is it to roll? but somehow I experimented with the finished puff pastry, I did not observe the layers, I probably did something wrong, now I am afraid

I came across this recipe, put it in the nearest future. But the question arose - I think to make not one big pie, but such small pies. What pieces (what size) should the dough be pinched off? And how thin is it to roll? but somehow I experimented with the finished puff pastry, I did not observe the layers, I probably did something wrong, now I am afraid

Don't be afraid, the most important thing is that it is delicious! Yesterday I made puff tubes with cream from ready-made dough, so I didn't really like it either, although the tubes were stratified, they turned out to be some solid. And in these pies there is flakiness, but a small one, I immediately warn you, because the dough is still lazy, not real flaky. But the pies are still delicious. I did, as you can see in the photo, with separate pies. She rolled it out not thinly, somewhere 5-8 millimeters, rolled it into a layer, and then cut off rectangles from it, so that when folded, they turned out to be like puffs that are sold in cafeterias with different fillings.
If you still want the dough closer to natural puff pastry, then the forum has recipes for puff pastry on beer and yeast, also excellent recipes
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=20712.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6093.0
In general, there is where to roam!