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Puff Pastry Khachapuri is one of the most popular variations of Georgia's famous cheese bread. Unlike the classic yeast version, this recipe uses homemade laminated dough, creating dozens of delicate buttery layers that become crisp, flaky, and beautifully golden during baking. Filled with rich Georgian cheese, this traditional Khachapuri is equally at home on festive tables and everyday family meals.

Khachapuri has been one of the symbols of Georgian cuisine for centuries, with every region preparing its own distinctive version. Puff pastry Khachapuri became especially popular as home cooks perfected the technique of repeatedly rolling, folding, and chilling dough to create light, flaky layers.

Traditional Georgian households often prepared the dough several days in advance, allowing it to rest in the refrigerator until needed. This method not only saved time but also produced an exceptionally tender pastry. Today, puff pastry Khachapuri remains one of the most beloved bakery specialties throughout Georgia.

Step 1

Beat the egg, then add the warm water, vinegar, and vegetable oil. Gradually mix in the flour and knead until you obtain a smooth, firm dough.

Step 2

Divide the margarine into three equal portions. Roll the dough into a large rectangle and spread one portion of the margarine evenly over the surface by hand. Fold the dough like an envelope and refrigerate for 30–40 minutes.

Step 3

Remove the dough from the refrigerator, roll it out again, spread the second portion of margarine, fold it once more, and chill for another 30–40 minutes. Repeat the same process with the final portion of margarine. After the last fold, refrigerate the dough for up to 2–3 days until ready to use.

Step 4

Grate the Georgian cheese and mix it thoroughly with the softened butter until evenly combined.

Step 5

Roll out one sheet of the prepared puff pastry directly on a baking tray. Spread the cheese filling evenly over the dough, cover with a second sheet of rolled pastry, seal the edges carefully, and brush the top with egg yolk mixed with a little milk or water.

Step 6

Bake in a fully preheated oven until the pastry is beautifully puffed and golden brown. About halfway through baking, reduce the oven temperature slightly so the Khachapuri bakes evenly without becoming too dark. Serve warm.

• Keep all the ingredients cold except for the warm water used to prepare the dough.
• Allow the dough to chill after each fold—this is essential for creating flaky pastry layers.
• Roll the dough gently to avoid squeezing out the butter or margarine between the layers.
• Use freshly grated Georgian cheese for the richest flavor and best texture.
• Seal the edges well to prevent the cheese filling from leaking during baking.
• Reduce the oven temperature halfway through baking to ensure the pastry cooks evenly without over-browning.

• Calories: ~620 kcal per serving
• Protein: ~22 g
• Fat: ~36 g
• Rich in calcium from Georgian cheese