Khachapuri Recipe

Khachapuri Recipe photo by Taste of Home

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While in Russia, where we adopted our two children, my husband and I discovered these marvelous cheese pies. The traditional pastries can be served with a salad for a celebratory supper or shaped into bite-sized hors d’oeuvres. —Rachel Sauder, Tremont, Illinois

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Khachapuri Recipe

Prep: 30 min. + rising Bake: 30 min.

Yield: 6 Servings

30 30 60

Ingredients

3-1/2 teaspoons active dry yeast
3/4 cup warm milk (110° to 115°)
6 tablespoons butter, melted
2 tablespoons honey
2 to 2-1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground coriander
FILLING:
1 egg, lightly beaten
12 ounces brick cheese, shredded

Directions

In a large bowl, dissolve yeast in warm milk. Stir in butter and honey. In another bowl, combine 1-3/4 cups flour, salt and coriander; gradually add to yeast mixture, beating until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Let rise until doubled, about 30 minutes. Turn onto a lightly floured surface; divide into six balls. Roll each into a 6-1/2-in. circle.
In a small bowl, combine egg and cheese. Mound about 1/2 cup cheese mixture in the center of each circle. Fold dough over filling, gathering and twisting into a knot to seal. Place on an ungreased baking sheet. Let stand for 10 minutes. Bake at 375° for 30-35 minutes or until lightly browned. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 roll equals 511 calories, 30 g fat (18 g saturated fat), 128 mg cholesterol, 820 mg sodium, 42 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Khachapuri in Country Woman Christmas Annual 2011, p32