Achma (Turkish cheese puff)

For the dough:

1 kg wheat flour
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5 eggs

1 glass water

salt

To prepare the filling:

1 kg Suluguni cheese

300 g butter

200 g sour cream

Lubrication:

200 g butter

Dough: beat eggs, add water (it should be room temperature), then the flour and salt, knead dense homogeneous dough, divide into 8 parts, one of them must be greater than the others, to shape the pieces of dough into balls and put them away for an hour in the cold.

Filling: grate the cheese on a coarse grater, to combine with sour cream and butter.

Each ball roll out thinly, the largest must be equal to the size of the sheet for baking, place, pre-lubricated sheet with butter, top with a little drizzle melted butter.

Lower 6 rolled layers of dough for 1-2 minutes in boiling water, remove and place on 1-2 seconds in cold water, put on all.

Put on lower crude layer of dough 3 boiled, pouring oil each, then spread half the filling on top, then more 3 boiled reservoir with oil, the rest of the filling.

The raw edge of the lower layer of dough to be rolled up above the Achma to cover the eighth - wet layer of dough, combine and sumipntg their edges.

Baked Achma at a temperature of 200-220 degrees for 30-40 min, the upper layer should appear brownish crust.

Before serving Achma left for 10 minutes, then cut into portions.