Suluguni cheese pies are extremely popular in the Caucasus. As a rule, they are prepared from puff pastry. The advantage of this type of cheese is that nothing else needs to be added to the filling. It has enough salt, and spices will not add anything to its characteristic taste.
Pick your recipe
You will need
-
- flour;
- water;
- sulguni cheese;
- butter;
- oven and cooking utensils.
Instruction manual
1
To make pies with suluguni cheese, you can, of course, buy puff pastry in the store. But it’s better to make it yourself. For classic puff pastry, take flour and butter in a 1: 1 ratio. Knead the flour with water to make a soft dough. The oil should be in the refrigerator at this time.
2
Roll a thin cake. The thinner the sheet is, the more layers can be made, and the quality of puff pastry is determined precisely by their number. Culinary virtuosos manage to make up to two hundred layers and more. In an ordinary kitchen, it is unlikely that such a masterpiece can be created, but try to make the cake turn out to be thin and about the same thickness over the entire area.
3
Put a piece of butter in the middle. Wrap the edges of the cakes on all sides. Roll it all together into a rectangle. Better to make it thinner. Fold what you get three times. By eye, divide the rectangle into 3 parts in width. Wrap in the middle first one side part, then another. Fold the resulting strip in half, also in width. Put the dough for an hour in the refrigerator.
4
Take out the strip and lay it on the table so that the short open sections are to your right and left. Roll the formation in width, then in length. You will get a long rectangle, which you need to fold three times again, then cut in half, cool and roll. Repeat the procedure 3-4 more times. In this form, the dough can be stored for several days.
5
Before you bake the pies, roll out what you got into a cake of the desired thickness. Cut it into squares. Make a filling of suluguni cheese - just rub it. The amount of cheese is equal to the amount of flour. If you add 1-2 raw eggs to the filling, it will be softer and more tender. Cheese is more convenient to grate on a coarse grater.
6
Stick pasties. They can be made both in the form of classic pies patched with a “pigtail” on top, and in the form of small triangles. Sprinkle flour on the baking sheet so that the pastries do not stick and lay out the pies. Bake them in the oven at 230 ° C for 15 minutes.
Useful advice
If you don’t have time to make classic puff pastry, knead the simplified one. Take flour and butter in a 1: 1 ratio. Cut the butter into pieces, mix with flour and chop it all with a knife to the state of cereals. Then gently pour in cold water (about 250 g of flour - about 6 glasses). Knead the dough until smooth, then wrap in foil and refrigerate for half an hour or an hour. Roll out the rectangle, fold it three and two times as described in the first recipe, and cool again. It is enough to carry out this procedure once. After the dough has cooled slightly, roll it into a layer of the desired thickness, cut into rectangles and spread the filling. The remaining operations are exactly the same as when cooking pies from the classic dough.