Lavash pie with cottage cheese
8 servings
40 minutes
Lavash pie with cottage cheese is a delicate and aromatic dish of Russian cuisine that combines simplicity of preparation with refined taste. The base of thin Armenian lavash is soaked with a mixture of cottage cheese, eggs, and sour cream, creating an airy structure, while the addition of lemon zest or raisins gives the pie a special touch. The dish originated from housewives' desire to use available ingredients and quickly create an appetizing dessert or hearty breakfast. When cut, the pie looks like a multi-layered roll soaked in creamy filling, and baking at high temperature gives it a crispy golden crust. It can be served warm or chilled, complemented with jam, sour cream or honey. This pie is perfect for family tea gatherings, cozy evenings and simply for those who appreciate comforting homemade baked goods.
1
Slightly heat the cottage cheese mass (for example, in the microwave) to make it more liquid.
- Curd mass: 800 g
2
Mix the eggs and sour cream.
- Chicken egg: 2 pieces
- Sour cream: 200 g
3
If desired, lemon zest and raisins can be added to taste.
4
Lay one lavash on the table, pour half of the cottage cheese on it, and spread it evenly.
- Armenian lavash: 2 pieces
- Curd mass: 800 g
5
Place the second sheet of lavash on top and spread the second part of the cottage cheese on it (leaving 2-3 spoons for greasing the top).
- Armenian lavash: 2 pieces
- Curd mass: 800 g
6
Gather the lavash into a bundle. That is, gather the edges of the sheets as if tightening the neck of a bag.
7
Grease the mold with oil or place baking paper at the bottom.
8
Place the pie. Grease the top with the remaining cottage cheese.
- Curd mass: 800 g
9
Bake at 200–220 degrees until golden brown on the surface (about 20 minutes).