Our wonderful instructor Pamela and her students made penovani – a type of phyllo-dough-wrapped cheese bread from the republic of Georgia. She taught the students the word ‘khatchapuri’ (Georgian cheese bread) and demonstrated how to stuff, fold and crimp the edges of their personal pastries. They used a blend of mozzarella, cheddar and ricotta to produce the right taste and texture for the filling. Some students even stayed for both classes because they wanted to make an extra one!
Unsweetened puff pastry, thawed
½ cup wheat flour
a bit of milk
Preheat the oven to 350 °F, mix one egg and grated cheeses, then divide the mixture.
Dust the working surface with some flour. Roll out the puff pastry, cut into squares, and top them with some cheese filling. Fold the pastry into triangles or squares. Mix some milk with one egg and lightly brush the pastries.
Dust a baking tray with some flour, add the pastries, and bake for 20-30 minutes, until crunchy, puffed, and golden brown. Let cool for 15 minutes before serving.