Friends, everyone knows that strudel is a pie made from thin puff pastry. It is filled with chopped apples and raisins. But not everyone knows that this exquisite French dessert can be prepared using ready-made lavash.
I offer you this option for delicious homemade quick baked goods - apple lavash strudel.
The recipe is very simple and quick, but in order for the apple strudel to be tender and melt in your mouth, you need to buy the thinnest pita bread in the store. If you wish, you can make pita bread yourself; if you are interested in this option, you can see the recipe here. And you can pick up a recipe for delicious dietary homemade shawarma based on it here.
In addition to using a different base for the dessert, I suggest moving away from the traditional filling - replacing the raisins with walnuts. Try it, it's very tasty!
Now let’s start looking at how to make apple strudel from pita bread.
Four flavors
This is a really lazy recipe!
No hassle with either the dough or the filling, and in just 15 minutes you get a crispy strudel made from the thinnest lavash with a juicy apple filling. You don’t even have to preheat the oven; the strudel is fried in a frying pan in oil. You can, of course, bake it in the oven and put various goodies in the filling, but that’s if time allows. And when you don’t have it, use the simplest and fastest apple strudel recipe.
Filling: The apples for the filling need to be finely chopped, and a chopper will do the job perfectly.
If you don’t have it, you will still have to work a little or get a jar of apples prepared for pies from your supplies.
Ingredients: - lavash sheets - 2 pieces (large, rectangular); – apples – 10-12 pcs; - sugar - to taste; — ground cinnamon – 0.5 tsp (to taste); — butter – 50-70 g; - powdered sugar - for decoration.
Preparation:
If you have a food processor or chopper, then skip the first step of the lazy apple pita strudel recipe. Of all the steps, you only need to cut the apples into 4 parts and remove the seeds. In the absence of kitchen helpers, we arm ourselves with a sharp knife and finely chop the apples. We do not peel off the skin.
When the most tedious work is done, heat up the frying pan and melt the butter in it. Transfer the apples to the oil and stir. Keep the heat low so that the apples simmer and do not burn. Cover with a lid for speedy cooking.
Add sugar to softened apples to taste. Continue simmering the apple strudel filling until cooked. Everything will take no more than 10 minutes.
Cinnamon or nutmeg will help highlight the taste of apples and give the strudel filling a pleasant aroma. You need to add spices to the finished apples when you remove them from the heat.
The finished apples will be soft, but will retain their shape. Apples of summer varieties are softer and most likely they will turn out almost puree, but this will not affect either the appearance of the lazy strudel or its taste.
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Lay out a large sheet of pita bread on the kitchen table. Scatter the filling. Do not put apples in a continuous layer - it will be difficult to roll the pita bread and you will end up with a solid filling. Excess filling will worsen the taste of the strudel - you won’t taste anything except apples.
Carefully roll the strudel with apples into a roll, pressing slightly. Leave one edge free of filling and moisten it with water (this is necessary so that the strudel does not unfold).
Cut the roll in half. Then cut each half into small pieces.
Place the strudel in a frying pan with heated oil and brown the bottom.
When the bottom side becomes golden and crispy, turn the lavash strudel over and fry the other side.
Serve apple strudel hot, warm or cooled. It is very, very tasty! Especially with a scoop of vanilla ice cream or a cup of aromatic tea. Bon appetit!
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Cooking step by step:
To prepare apple strudel, take thin pita bread (I had 2 very large ones, so I cut them in half and got 4 pieces), fresh sweet and sour apples, lemon juice, granulated sugar, butter, biscuits, ground cinnamon, chicken egg and a little vanilla.
So, first of all, squeeze the juice from one medium lemon. Adjust its quantity to your taste. Some of my apples were a bit sweet, so I added more juice. In addition to the fact that lemon juice adds sourness to the fruit, it also helps the apple pulp not to darken.
Peel fresh apples and remove seed pods. If you use sweet apples, they will turn into puree during the stewing process, and we want pieces that hold their shape.
Melt the butter in a frying pan and put apples in it, which we cut into not very small pieces of arbitrary shape.
Pour granulated sugar, add lemon juice, ground cinnamon and a pinch of vanillin (or a teaspoon of vanilla sugar). Save a tablespoon of sugar and cinnamon for later.
Simmer everything without a lid for about 10 minutes so that the butter and sugar form liquid caramel and some of the apple juice evaporates. Do not simmer for too long so that the apples do not have time to turn into puree.
Meanwhile, grind any unsweetened cookies, such as Galetnoye or Maria, into coarse crumbs. Of course, you can also use breadcrumbs if you like. The purpose of this ingredient is to absorb the apple juice and make sure that the pita bread does not become soft from the liquid. You can chop the cookies with a knife, but it is much faster and easier to use a blender.
When the apple filling is ready, let it cool a little, and at this time turn on the oven to warm up. Open one pita bread and sprinkle it on one side with crushed cookies.
Place some of the apple filling on top along with the caramel juice. Since I had 4 pieces of pita bread, I also divided all the filling and cookies into equal portions.
Fold the edges of the pita bread towards each other.
And then we simply roll it up on the side where the filling is located.
Similarly, we roll up the remaining pita bread with apples and place the future strudels on a baking sheet covered with baking paper.
Lubricate the workpieces with a loose egg and sprinkle with a mixture of sugar and ground cinnamon, which we left in advance.
Bake apple strudels from lavash in a preheated oven for about 20 minutes at 190-195 degrees. A very appetizing, rosy, aromatic and crispy cinnamon-sugar crust forms on the surface.
We serve our delicious homemade apple baked goods warm. If you have it, serve the apple strudel with a scoop of creamy ice cream - a simply perfect combination.
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Recipe for Lavash Pies with Apples:
Peel the apples from the core (you can also peel the skin, but I didn’t)
Grate them
Add the juice of half a lemon, sugar and vanillin, mix.
We cut the pita bread into rectangles, I got 8 pieces
Place apple filling in the middle
And we wrap it randomly, I got these envelopes. Here it must be said that if your apples are very juicy, then after you have grated them, it is better to squeeze out the excess juice from them. And it’s better to wrap the filling in the pita bread immediately before putting it in the frying pan, otherwise the pita bread may soften and it won’t be very convenient to eat later.
Place in a frying pan with heated vegetable oil (seam side down) and fry on both sides, this will take just a couple of minutes.
These are the improvised pies we got - with sweet and sour filling, lemon and vanilla aroma. Now you can pour some tea! Enjoy your tea!
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Snack lavash strudel with champignons and potatoes
A snack version of strudel is suitable for any family holiday or outdoor trip with children. If desired, you can add not mushrooms to the mashed potato filling, but sautéed vegetables, canned peas, a variety of spicy herbs or chopped young onions.
Ingredients:
- about 300 g of peeled potatoes;
- 6-7 medium champignons;
- a couple of tablespoons of sunflower oil;
- 30-40 g butter;
- one egg;
- a little salt;
- thin pita bread.
How to cook
Peel the potatoes and rinse. Cut the tubers into pieces. Place in a saucepan and fill with hot water. Cook until done. Drain all the broth. Mash the potatoes into a thick puree. Add some salt. You can add dry herbs - basil or a mixture of Provençal herbs.
Rinse the champignons and dry them to remove moisture. Cut into thin slices. Place oil in a well-heated frying pan. Fry until golden brown. To prevent the mushrooms from releasing juice, turn the heat a little higher than moderate.
Divide the egg into yolk and white. Mix the protein with a pinch of salt, beat until foamy, stir into the cooled potatoes.
Cover the pita bread with a layer of potatoes. Then mushrooms. Roll it up. Place on a baking sheet. For convenience, the roll can be cut into 2-3 pieces. Grease with yolk.
Bake in the oven until golden brown. Since the filling has already been cooked in advance, the baking time in the oven will be approximately 35 minutes. After cooking and cooling, cut the strudel into portions.
You can use forest mushrooms for the recipe instead of store-bought champignons. Chanterelles are perfect. Pre-soak them in water with lemon juice, fry them with onions and add the filling to the mashed potatoes.
Apples in pita bread
Apples in pita bread are a simplified version of making shrudel, an Austrian roll made from thin stretched dough. But such a product is very difficult to prepare on your own, which is why many housewives are trying to somehow simplify their work. And thin Armenian lavash became an excellent helper. Due to this, cooking time is reduced several times, and the result always comes out consistently tasty. Therefore, if you don’t like to bother with baking for a long time, but still love strudel, apple desserts and homemade cakes, then this dish is definitely for you.
This apple roll is prepared in a frying pan by frying pita bread in vegetable oil. However, if you wish, you can perfectly bake the product in the oven. To do this, simply brush the pita bread with egg or milk and bake at 180 degrees for 15-20 minutes. The result will also be excellent. For this dessert, take only very thin lavash, then it will be crispy after baking or frying. I also note that a more dietary dish is prepared in the oven, because... In a frying pan, the roll is fried in butter, which adds additional calories.
- Calorie content per 100 g - 202 kcal.
- Number of servings - 2 pcs.
- Cooking time - 20 minutes
Ingredients:
- Thin Armenian lavash - 1 pc. rectangular shape
- Sugar - 1 tbsp. or to taste
- Apples - 2 pcs.
- Ground cinnamon - 1 tsp.
- Butter - for frying
Lavash strudel with cottage cheese and herbs
Each recipe is essentially a blank slate for the cook’s imagination. You can add any greens to the universal preparation if desired. For example, if you add sorrel or mint with sugar to cottage cheese, you will get dessert pastries. And if you pick up spinach or parsley with salt, it will turn out to be a snack dish. This recipe uses the first option.
Ingredients:
- a large bunch of sorrel;
- 200 g cottage cheese;
- about 100 g sugar;
- one Armenian lavash;
- one chicken egg (and another yolk).
Step by step recipe
Rub the cottage cheese through a fine iron sieve. Add egg, sugar. Mix everything well.
Place the sorrel in a bowl and cover with cold water. Dirt from the leaves will fall to the bottom of the container. Remove the sorrel. Place in clean water and rinse thoroughly. Place on paper towels to absorb all moisture. Then cut the sorrel into thin strips. The result will be a voluminous mass, but it will fall off during baking.
Spread the pita bread on the table. Grease with cottage cheese. Sprinkle with sorrel. Fold the edges of the pita bread inward. Roll into a tight roll. Try to roll more tightly, because the sorrel will noticeably decrease in size during baking. Place the workpiece on a baking sheet. Brush with egg yolk.
Cook the semi-finished product in the oven at a temperature of about 180-190˚C for about 50 minutes.
If desired, you can add nuts to the filling of this strudel. For example, pecans or cashews. You don't need to spend a lot of time fiddling with them or cleaning them. Just chop it into crumbs or grind it into pulp with a meat grinder.
Step-by-step recipe for making apples in pita bread:
1. Wash the apples, remove the core with the seed pod using a special knife and cut into slices about 2 mm thick. I recommend using sweet and sour varieties of apples; they are tougher and will not lose their shape when fried. Sweeter, milder varieties may soften and turn into a puree. Although this will also be delicious.
2. Melt the butter in a frying pan. Don’t take a lot of it, about 20-30 g will be enough.
3.Then put the apples in the pan, add ground cinnamon and sugar.
4. Stir and fry apples over medium heat.
5. Bring the apples until soft and light golden brown. If they burn too much, reduce the temperature. To prevent this from happening, take a frying pan with a thick bottom; cast iron is the ideal choice.
6. Cut the rectangular pita bread into two parts. If you have round lavash, you will need 2 pieces. Spread the pita bread on the countertop and place the apple filling in the middle.
7. Roll it up into an envelope or wrap it with a tube. Do as you please.
8. Melt another small piece of butter in a frying pan and add pita bread with blocks. Fry it over medium heat until golden on both sides. It cooks very quickly, literally 1 minute on each side. Serve it warm. However, the dessert will also be delicious when chilled.
Watch also the video recipe on how to make apple strudel from thin pita bread.
How to make apple strudel from lavash
First, squeeze the juice from the lemon. It will help the apples not to darken and give them a pleasant sourness. Then wash the apples, remove the seed pods and cut into medium pieces of any shape. If desired, you can cut off the skin if it is dense and thick (I did not peel it). For this recipe, apples of sweet and sour varieties with dense pulp are best suited. Sweeter and softer apples can turn into puree during the stewing process, but the filling requires pieces that hold their shape.
Melt half the butter (60 grams) in a frying pan and add the chopped apples.
Sprinkle apples with lemon juice, add granulated sugar mixed with cinnamon and a pinch of vanilla. If desired, vanillin can be replaced with a teaspoon of vanilla sugar. Leave a little cinnamon sugar, about 2 tablespoons, to sprinkle on the strudels.
Simmer the apples uncovered over medium heat for about 10 minutes until the pieces become soft, and don’t forget to stir occasionally. During this time, part of the apple juice will evaporate, and the butter and sugar will form liquid caramel. There is no need to stew the apples for a long time so that they do not turn into puree. Let the apple filling cool slightly.
To prepare the apple strudel, I took two thin pita breads. We sell them quite large, measuring 62 x 38 centimeters, so for convenience I cut them in half - I got 4 pieces. I also divided the filling into 4 equal parts. Melt the remaining piece of butter and grease the pita bread.
Place some of the apple filling along with the juice in the middle of the pita bread. Distribute it evenly over the surface, leaving one edge of the pita bread free, about 5 centimeters. If desired, you can add chopped walnuts or raisins to the apples - they will give the strudel a new interesting taste.
Fold the edges of the pita bread towards the middle.
Then we roll the pita bread with apples into a fairly tight roll, starting from the side where the filling is. We do this carefully so that the pita bread does not tear and the filling does not fall out.
We make the remaining three rolls in the same way and transfer them to a baking sheet covered with parchment paper.
Brush our rolls with beaten egg and sprinkle the top with sugar and ground cinnamon, which we left in advance. If you don't like cinnamon, you can omit it. Alternatively, instead of egg, you can brush the rolls with melted butter and sprinkle them with powdered sugar before serving.
Place the apple strudels in the oven, preheated at 190-200 degrees, and bake for about 15-20 minutes until a beautiful golden brown crust forms.
The apple strudel from lavash turned out to be very tasty - the top is golden-brown, crispy, and inside there is a juicy filling of apples with the aroma of vanilla and cinnamon. Let the strudel cool slightly and cut into small portions. This apple pastry is best served warm with a cup of tea or coffee.
On my website there is another recipe for delicious lavash baked goods - lavash roll with apples and cottage cheese. This roll will help you out when you need to quickly prepare something delicious for tea for your family.
Bon Appetit everyone!
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Cooking steps
Core the apples and cut into medium pieces. Place apples in a frying pan, add butter and add 3 tablespoons of sugar. Fry the apples over low heat until soft, stirring occasionally.
Grind walnuts in a blender bowl.
Add 1 tablespoon of sugar to the egg.
Beat the egg and sugar thoroughly.
Brush the pita bread with the egg mixture.
Place cooled apples on 2/3 of the length of the pita bread, sprinkle with nuts on top.
Roll the pita bread tightly, but not pressing too hard.
Brush the top of the roll with the remaining egg mixture.
Bake the pita bread in an oven preheated to 190 degrees for about 10-15 minutes until golden brown. Let the delicious, crispy apple strudel made from lavash cool, sprinkle with powdered sugar, cut into pieces and serve with tea.
Enjoy your meal!
Strudel with boiled condensed milk
This is the fastest way to prepare pita bread because it does not require baking. For this strudel you will need:
- 1 sheet of Armenian lavash;
- 1 can of boiled condensed milk;
- 100 g peeled walnuts;
- 100 g butter.
Lavash strudel with condensed milk is very easy to prepare
Making strudel with condensed milk is very simple:
- Allow the butter to warm until very soft and stir in the condensed milk until smooth. Spread this mixture evenly over a sheet of pita bread.
- Sprinkle chopped walnuts on top so that one edge is left without them.
- Roll the pita bread into a roll, wrap it in cling film and put it in the refrigerator for 2-3 hours until set.
- After this, take out the strudel, cut into portions and serve.
No baking - and a delicious hearty dessert on your table
You can add extra flavor to this strudel. Try adding sour cream to condensed milk instead of butter. The filling will become less sweet and softer. Mascapone is also good for this.
Video recipe for strudel with boiled condensed milk and nuts
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Lavash strudel with lemon zest and raisins
In addition to lemon zest, apple and raisins, the strudel filling will also contain spices. Focus on combinations of anise, vanilla, cardamom, ginger, nutmeg or cloves.
Ingredients:
- a couple of apples;
- zest of one small lemon;
- a handful of raisins;
- about 50-60 g of powdered sugar;
- thin pita bread;
- 30-40 g parmesan;
- a teaspoon of ground spices;
- a couple of spoons of cream.
How to cook
Remove the zest from a small lemon. Before doing this, scald the fruit with boiling water. Cool, wipe with a napkin. Cut the zest with a special chopping knife.
Rinse raisins in warm water. Pat dry from moisture.
Wash and peel the apple. Cut the pulp thinner and finer.
Spread the pita bread on the table. Grate a thin layer of Parmesan directly onto it. Sprinkle with apples, zest and raisins. Sprinkle with powdered sugar and ground spices to taste. It is better to choose several types of spices, a couple of pinches each. For example, take nutmeg, anise and vanilla. Roll the workpiece into a tight roll. Cut into 2 parts. Place next to each other on a baking sheet. Brush with cream.
Bake the strudel in the oven at a temperature of 180-190˚C for about 40-50 minutes. Focus on the rosy color of the baked goods.
Thin pita bread does not rise during baking like regular dough. Therefore, keep in mind that one pita bread will yield no more than 3-4 servings of baked goods.
Comments
Thank you. Delicious
Thank you. It turned out very tasty. And the pita bread was soaked inside. And the crust is sweet and crispy.
Cheers!
I would advise lubricating
I would advise brushing the lavash sheet and the finished roll on top with melted butter, not an egg! It tastes better and is easier to cut later.. Thanks for the recipe, I recommend it to everyone.
The dough part came out
The dough part came out tasteless, the filling did not fix this. This is not a strudel, but a translation of products.
Elena planning to do
Elena, planning to make strudel FROM LAVASH. Have you ever thought that the dough part of it will be LAVASH!, not a sponge cake, not shortbread dough, not some other kind, namely lavash! Well, did you really expect the effect of a real classic strudel from the recipe? This is an alternative, quick and simple, in a hurry so to speak, but this does not mean at all that the recipe is bad, it has its place and the crispy crust of the pita bread combined with the juicy apple filling is definitely delicious!
Quick recipe for lavash strudel
This recipe is a little simpler than the classic version. Almonds are taken in petals and do not need to be peeled or chopped. All that remains is to peel and cut the pear, assemble the baked goods and cook in the oven.
Ingredients:
- one thin pita bread;
- a couple of ripe pears;
- one egg;
- approximately 40-45 g of honey;
- a handful of almond petals.
How to quickly make lavash strudel
Immediately beat the egg until foamy. To make the process go quickly and efficiently, use a mixer or blender whisk. First turn on the first speed, then switch to the second and third. All beating should take about 4 minutes.
Rinse the pears and remove the skin. Cut off the pulp; it should be about 150-170 grams. Cut it into thin slices or cubes.
Lay out the pita bread. Brush it with beaten egg using a pastry brush. Sprinkle with sliced pears and almonds. Drizzle honey on top. Roll into a long roll, try to press tightly. Roll into a snail. Place on a baking tray lined with baking paper. Brush the top with egg.
Bake in the oven until golden brown. Although baking will take the same 40 minutes, the total cooking time has been reduced to 55 minutes. You can cook this twisted strudel in a slow cooker. To do this, use the “Baking” mode and set the timer for 60 minutes. After this time, turn the pie over to the other side and bake in the same mode for another 15 minutes.
The egg in this recipe is used as a bunch of pita bread and filling. But instead of a beaten chicken egg, you can use cheese. Slightly sweet varieties are suitable - Parmesan, Maasdam, Edam, Mascarpone.
Lavash with apples in a frying pan
Peel the apples and grate them.
Place a large tablespoon of grated apple filling on one edge of the pita bread and sprinkle sugar on top.
Roll the filled pita bread into triangles.
Fry the finished triangles in a frying pan with vegetable oil on both sides until golden brown.
Sprinkle the finished lazy apple pies with powdered sugar and serve. Bon appetit!
Step-by-step recipe with photos
In some way, I became a fan of this amazing dessert: it is very easy to prepare, and the result is impressive! Lavash makes very tasty crispy rolls stuffed with apples. You can take other fruits, as long as they are soft and not too juicy. Since the pita bread is fried and browned at lightning speed, the filling should already be ready. It is unlikely that you will be able to stew the apples inside the pita bread, so you need to cook them separately.
I have 2 sheets of lavash - squares with a side of 35 cm.
Read also: Technological map for making shortbread cookies
The mass of apples given is conditional; there may be more or less of them.
Let's prepare the ingredients for making pita bread with apples in a frying pan.
Wash the apples, remove the peel, core and seeds and cut into small cubes. Lightly simmer with 1-2 tbsp. water under the lid. The time depends on the type of apple. The slices should soften while maintaining their shape. Drain off the excess juice and cool the apples a little.
Cut the pita bread into pieces of such a size that it is convenient to roll it up. I cut each sheet of pita bread into 4 squares (about 17x17 cm in size).
Place a strip of filling on the edge of each piece of lavash and sprinkle with a little sugar. You can add cinnamon, nuts, raisins.
Fry the tubes by placing them in a frying pan with the free tip down so that the dough is fried and the tubes do not unfold. Lavash absorbs oil well, so don't be greedy. The tubes should be well browned and fried. Turn over and fry them on the other side.
Transfer the pita bread with apples fried in a frying pan to a flat plate, let cool and sprinkle generously with powdered sugar.
Comments: 19 Hide comments
Very good recipe. Thank you.
Amelia, hello! Glad you liked the recipe.
thank you, I love you very much.
Doesn't apple juice leak out of the corners? And the folding process... I can’t imagine how to roll these apples into a triangle, should I put them on the corner?
But I’m wondering: grated apples and sugar wrapped in pita bread won’t flow, because the pita bread isn’t wrapped tightly?
Lyudmila, the lavash is rolled into triangles. Take a long ribbon of lavash, length about 30-35 cm, width 8-10 cm. Place a grated apple on the corner, sprinkle with sugar, fold it in the same way with a corner, there are enough layers of lavash so that nothing leaks out. The main thing is to roll it tightly! Also look here: https://zefira.net/recipe/lenivye-chebureki-iz-lavasha-s-farshem/ maybe it will be more clear.
The lavash turns out to be at least 4 or even five, so nothing leaks out, try it!
Thanks for the recipe
