Layered Khachapuri Recipe

Pre-knead the puff pastry (if it is frozen). Grate the Imeretian cheese and sulguni on a large grater, mix to a bowl and add 1 tablespoon of flour.

If you have the dough in plates, put it together and roll it into a rectangle of about 34x51 cm in size. Cut the uneven edges with a knife. Cut the resulting rectangle into 6 squares. To make the khachapuri straight and beautiful, try to cut squares of the exact size as possible.

Divide the cheesey filling into 6 equal parts. Place one part on each square of the dough so that the filling forms a rhombus shape inside (surrounded by small triangles of dough on four sides). Fold the two opposite corners of the dough towards the filling and connect it in the center. Do the same with the other two corners – this is how you get a square khachapuri. Connect the dough only in four ends, not completely along the edges.

Preheat the oven to 200-220°C. Line the baking sheet with parchment paper and arrange the khachapuri on top. Beat the egg with a fork and pour it over the top. Bake until golden brown, about 15-20 minutes. (For better frying and a nice glossy surface, you can also add a few drops of milk or oil to the egg). After baking, take the prepared khachapuri out of the oven and serve.