Achma Abkhazian
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Abkhazian achma is an incredibly tasty and juicy pastry with cheese for breakfast, lunch or lunch; you can take it with you on a picnic or on a trip.
Abkhazian achma is a very tasty and juicy pastry, which is multi-layered due to evenly distributed layers of filling and boiled dough. If you use puff pastry to create it, then this ingredient does not need to be boiled in advance. Unleavened dough must be boiled before layering. You can create achma from Imeretian, Ossetian cheese, ricotta and even cottage cheese if you don’t have other types of cheese. The main thing is the desire to try this dish! By the way, achma is extremely tasty with a cup of aromatic black tea with a slice of lemon, so I decided to treat my family to this dish for breakfast.
The cheese pie is prepared in literally 25-30 minutes, especially if you managed to purchase the dough sheets in advance - I will have a “Lazy” Abkhazian achma!
Ингредиенты
Unleavened dough - 2-3 sheets
Ricotta - 500 g
Chicken egg - 1 pc.
Butter - 100 g
Salt - 3 pinches
Granulated sugar - 3 tbsp.
Sour cream - 50 g
Рецепт
1. Grease a baking dish with butter and cover it with part of a sheet of dough, leaving the other half for further wrapping.
2. Cut the second sheet of dough into two halves and boil for about 2-3 minutes in boiling water. If the dough is rolled out very thinly, then even 1 minute is enough for this - try not to tear it.
3. In a separate container, beat a chicken egg and pour half of the mass into a cup - with it we will lubricate our achma. Mix the remaining half with ricotta, sour cream and place on a layer of dough, sprinkle with granulated sugar and salt.
4. Cover with one half of the boiled dough. Then add the filling again, etc., not forgetting to brush everything with melted butter.
5. Having laid out the last layer of boiled dough, cover it with half of the remaining sheet of dough.
6. Brush with the remaining half of the beaten egg and place in the oven for 25 minutes, preheating it to 220C.
7. Grease the baked achma with melted butter and let it cool slightly.
8. After this, cut the Abkhazian achma into pieces and serve it to the table along with a hot aromatic drink: tea or coffee
9. Have a nice time!