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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
6 ServingsPrep: 30 min. + rising Bake: 30 min.


  • 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
  • 1 egg, lightly beaten
  • 12 ounces brick cheese, shredded


  • 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

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Khachapuri (continued)

Directions (continued)

  • 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.