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Penovani khachapuri
Puff pastry cheese squares
Georgian puff pastry squares with salty imeruli cheese
GeorgianBefore 9 a.m. the warm trays by the till of every Tbilisi bakery are stacked with penovani: squares of crackly puff pastry folded around a salty, slightly sour cheese. Commuters eat them from a paper bag with a cup of coffee, and students live on them. Imeruli cheese is the classic filling; outside Georgia a mix of feta and low-moisture mozzarella gets very close. Some imeruli and mozzarella is made with animal rennet, so pick a vegetarian one if that matters to you. Rolling the pastry too thin is a common error, because it then can't puff around the cheese and the corners burn. Chef's tip: leave a small open window in the middle when you fold the corners in, so steam can escape and the pastry rises in layers instead of splitting at the sides.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the pastry
- 1 ⅛ lb all-butter puff pastrychilled block or sheets
For the filling
- 10 ½ oz imeruli cheesegrated or crumbled; or 150 g feta plus 150 g low-moisture mozzarella; choose vegetarian (non-animal rennet) cheese
- 1 eggbeaten
- ½ oz buttersoftened
For the glaze
- 1 egg yolkbeaten with 1 tsp milk; or brush with milk or melted butter for an egg-free glaze
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Method
0/8 doneStep 1: Mix 10 ½ oz imeruli cheese, two-thirds of 1 egg and ½ oz butter in a bowl with a fork until it holds together. Taste: it should be salty but not harsh. If using feta, soak it in cold water for 10 minutes first and pat dry.
Step 2: Roll 1 ⅛ lb all-butter puff pastry on a lightly floured surface into a rectangle about 4 mm thick and cut six 12 cm squares. Keep the squares cold on a tray while you work.
Step 3: Put a sixth of the cheese mixture in the middle of each square. Brush the edges with the rest of the beaten egg.
Step 4: Fold the four corners into the centre and press them together lightly, leaving a small hole in the middle. Press the seams gently so they stick.
Step 5: Chill the shaped pastries on a lined baking tray for 15 minutes while the oven heats to 400°F (375°F fan).
15 minStep 6: Brush the tops with 1 egg yolk, keeping it off the cut edges so they rise freely.
Step 7: Bake for 20–25 minutes, until puffed, deep golden and crisp underneath, and the cheese is bubbling through the centre.
22 minStep 8: Cool for 5 minutes on the tray; the cheese is very hot. Best eaten warm on the day.
Nutrition per serving
- Calories
- 500 kcal
- Protein
- 16 g
- Carbs
- 33 g
- Fat
- 34 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does penovani khachapuri take?
- About 60 minutes in total: 35 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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