Khachapuri with farmer cheese dough
Open cheese-filled pastries, rather like khachapuri, but lower in calories and higher in protein. I bake them in an air fryer because it is quicker, but you can also use an oven. Some people even cook them in a frying pan.
Adjust servings in the full version
This amount of dough makes 2 fairly large khachapuri. You can make 3 smaller ones instead. In that case, separate the yolk from the third egg as well, so that all 3 whites go into the dough.
Carefully separate the yolks from two eggs and set them aside. I put them in two small bowls, cover them with plastic wrap and refrigerate them so they stay out of the way and do not dry out.
Add the two egg whites and the remaining whole egg to the farmer cheese and blend until smooth. Add the salt, flour and baking powder. Mix into a soft, very sticky dough that holds its shape but cannot be rolled out.
With wet hands, shape the dough into 2 boats. It is easiest to do this directly on the baking parchment you will use for cooking.
I bake them in an air fryer at 180°C for 15 minutes. After 10 minutes, take them out, press down the centers with a spoon, add the grated cheese and return them to the air fryer or oven.
Let the cheese melt. Make a small hollow in the cheese of each cooked khachapuri and pour in an egg yolk. You can add a small piece of butter. Serve hot.