Sweet Khachapuri with Berries and Cream Cheese
Baking and Desserts | Abkhazian cuisine
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
This recipe was shared with us by Chef John Smith from a popular American restaurant.
Ingredients
- Wheat Flour - 17.6 oz
- Dry yeast - 0.4 oz
- Salt - 0.4 oz
- Sugar - 0.4 oz
- Butter - 3.5 oz
- 3.2% Milk - 10 fl oz
- Mascarpone Cheese Unagrande - 17.6 oz
- Gingerbread-flavored syrup - 2 fl oz
- Powdered Sugar - 1.4 oz
- Chicken Egg - 1 piece
- Raspberry leaves - 8.8 oz
- Fresh Mint - to taste
Step by Step guide
Step 1
In a bowl, mix the flour, yeast, sugar, and salt.
Step 2
Bring the milk to a boil, dissolve the butter in it, and let it cool slightly.
Step 3
Add the milk and butter to the dry mixture. Mix thoroughly until you achieve a thick, smooth texture without any lumps.
Step 4
Gather the flour into a mound and pour in the milk mixture with the yeast. Knead the dough until it is pliable and smooth.
Step 5
Cover the dough with a towel and let it rise in a warm place for one and a half hours.
Step 6
When the dough has risen, divide it into four parts. Roll each part into a thin flatbread and fold it to create a rim.
Step 7
Place a quarter of cream cheese in the center of each flatbread and spread it evenly with a spatula.
Step 8
Beat the egg and brush it over the edges of the khachapuri.
Step 9
Bake the khachapuri in a preheated oven at 482°F for 10–15 minutes.
Step 10
Place raspberries on the finished khachapuri, dust with powdered sugar through a sieve, and garnish with mint.
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