Cheese and peach khachapuri
Description
Perfect for tea and coffee. Recipe,
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Dissolve the yeast in slightly warm milk (about 30-35 degrees Celsius). Add salt and sugar as well. Let it sit for 10 minutes to allow the yeast to activate.
- 3
Step 3
When a foamy layer appears on the surface, add the vegetable oil to the bowl and mix. Now it's time to add the flour. I recommend using sifted flour, as it contains more air, resulting in fluffier and tender dough and baked goods.
- 4
Step 4
Knead a soft, elastic dough. Don't overwork the dough with flour. It should no longer stick to your hands, but still remain very soft. A special silicone mat is very convenient for kneading, as the dough won't stick to it, so you'll need less flour for dusting. Let the dough rise in a warm place for 30–60 minutes. A multicooker works very well for this—simply set it to the "Multicook" mode at 35°C for 30 minutes.
- 5
Step 5
Divide the risen dough into 3 parts and knead lightly. We will get three khachapuri.
- 6
Step 6
Roll out each piece of dough thinly.
- 7
Step 7
Divide the cream cheese into 3 parts. Spread one part of the cheese over the circle of dough; there's no need to spread it too carefully—simply place the filling in a thick layer roughly in the center.
- 8
Step 8
Fold the edges of the dough and pinch them together to form a "pouch." Seal the dough well so that it doesn't come apart when rolling and the filling doesn't end up on top.
- 9
Step 9
Now roll out the pouch to a thickness of about 1 cm (slightly more is fine).
- 10
Step 10
Brush the top of the pie with beaten egg, arrange peach slices on top. Bake the cheese and peach khachapuri in the oven for 20-30 minutes (temperature 180°C).
- 11
Step 11
Once the khachapuri turns golden brown and looks appetizingly crispy on top, take it out of the oven. Let the pie cool slightly, then serve.