Adjarian-Style Khachapuri with Puff Pastry
A golden “boat” filled with melted cheese and an egg. Simple, impressive, best served hot.
Updated : 21 January, 2026
Easy
About 20 min.
Ingredients
800 grams
Puff pastry
1
Eggs
Filling
600 grams
Sulguni
100 grams
Butter
4
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make Adjarian-style khachapuri from ready-made puff pastry? It’s very simple and quite quick. You can use puff pastry rolled into a 500 g (1.1 lb) log - you’ll need 2 such logs. But I prefer rectangular sheets, 200 g (7 oz) each. The night before, move the dough from the freezer to the fridge to thaw.
Step 2
Grate the cheese on a coarse grater. For khachapuri, it’s best to use sulguni. But you can replace it with more affordable cheeses, for example Gouda, or use a cheese blend.
Step 3
Crack one egg into a small bowl and lightly beat it with a fork (for brushing).
Step 4
Roll out each sheet of dough on a floured surface into a rectangle about 30×40 cm (12×16 in). Trim the corners, rounding the edges.
Step 5
Brush the edges of the dough with the beaten egg. Along the long sides, spread about 50 g (about 1.8 oz) of grated cheese on each side.
Step 6
Roll the sides with the cheese toward each other, shaping a “boat.” The cheese will end up inside the rim. Shape the remaining khachapuri the same way.
Step 7
Transfer the pieces to a parchment-lined baking sheet. Brush the rims of the boats with the beaten egg, and prick the bottom with a fork so it doesn’t puff up. Bake in a preheated oven at 220-230°C (428-446°F) for about 10 minutes, until lightly golden.
Step 8
Then evenly add about 50 g (about 1.8 oz) more cheese into the center of each khachapuri. Make a small well in the middle and carefully crack in one large egg so the yolk sits in the center. The yolk should stay intact. Return to the oven for about 5-7 minutes. The white should set, while the yolk remains runny.
Step 9
Remove the finished Adjarian-style khachapuri from the oven and immediately brush the sides with butter. Also place small pieces of butter inside the boats on both sides of the egg. Serve hot. Enjoy!
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