While in Russia, where we adopted our two children, my husband and I discovered these marvelous cheese pies. The traditional pastries, named khachapuri, can be served with a salad for a celebratory supper or shaped into bite-sized hors d’oeuvres. —Rachel Sauder, Tremont, Illinois
Total TimePrep: 30 min. + rising Bake: 30 min.
- 3-1/2 teaspoons active dry yeast
- 3/4 cup warm whole 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 large 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, 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.
Nutrition Facts1 roll: 511 calories, 30g fat (18g saturated fat), 128mg cholesterol, 820mg sodium, 42g carbohydrate (8g sugars, 2g fiber), 21g protein.
Originally published as Khachapuri in Country Woman Christmas 2011
Follow along as we show you how to make these fantastic recipes from our archive.