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Puff Pastry Khachapuri (Penovani Khachapuri)

Puff Pastry Khachapuri (Penovani Khachapuri)

By Rose HattabaughDecember 17, 2024

  • Makes
    6 - 8 servings
  • Cook Time
    30 minutes
  • Rating

Penovani khachapuri is one of more than 50 regional variations of kachapuri, the Georgian cheese-stuffed savory bread or pastry. Winery owner Ani Lomidze taught us this easy version during a visit to Georgia’s Alazani Valley. Store-bought puff pastry makes the preparation a breeze. We prefer the rich flavor of all-butter Dufour brand, but Pepperidge Farm works, too. To approximate the local imeruli cheese, we combine mild Mexican queso fresco (farmer’s cheese is good, too), briny feta and milky, melty mozzarella. Serve warm or at room temperature. Reheat leftovers in a 375°F oven for 5 to 8 minutes.

Tip

Don’t use fresh mozzarella, which has a high moisture content. Be sure to purchase low-moisture, whole-milk mozzarella, the type that is easy to shred and is used on American-style pizza.

Ingredients
  • 1

    large egg yolk

  • 4

    ounces queso fresco or farmer’s cheese, patted dry, then coarsely crumbled (1 cup)

  • 4

    ounces feta cheese, patted dry, then coarsely crumbled (1 cup)

  • 4

    ounces whole-milk mozzarella cheese, shredded (1 cup)

  • 2

    teaspoons chopped fresh thyme

  • 2

    teaspoons grated lemon zest

  • Kosher salt and ground black pepper

  • 14

    ounce package Dufour frozen puff pastry, thawed but still cool, or 17.3-ounce package Pepperidge Farm puff pastry, thawed but still cool

  • All-purpose flour, for dusting

Step 1

Heat the oven to 425°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a small bowl, beat the egg yolk with 1 teaspoon water until well combined. In a medium bowl, combine all cheeses, the thyme, lemon zest and ½ teaspoon each salt and pepper. If you are using DuFour puff pastry, unfold the dough onto a cutting board, then cut it in half crosswise. On a lightly floured counter, roll each piece into a 9-by-12-inch rectangle. If you are using Pepperidge Farm puff pastry, on a lightly floured counter, roll each sheet into a 9-by-12-inch rectangle.

Step 2

Place 1 sheet on the prepared baking sheet. Distribute the cheese mixture over it, leaving a ½-inch border around all edges. Brush the edges with egg yolk, then lay the second sheet on top; firmly press the edges to seal. Brush the surface with egg yolk, then, using a fork, poke holes at 1-inch intervals into the top. Bake until puffed and golden brown, 20 to 25 minutes.

Step 3

Let cool on the baking sheet on a wire rack for 10 minutes. Slide the parchment with khachapuri directly onto the wire rack and cool for at least 10 minutes. Serve warm or at room temperature.

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