Quick apple strudel from lavash
6 servings
90 minutes
Strudel, as you know, is a roll - and why not use ready-made lavash? An important nuance: when you cook, first choose suitable apples for yourself, ringing and juicy, find tasty and preferably fresh walnuts and also take the choice of raisins seriously - they should have a pleasant sourness.
1
Soak the raisins in hot water for 15-20 minutes. Place half of the nuts in a blender and grind them into flour. Chop the remaining nuts into small pieces.
- Raisin: 100 g
- Peeled walnuts: 100 g
- Peeled walnuts: 100 g
2
Chop the apples finely. Line the baking tray with parchment paper and grease the paper with oil.
- Apple: 3 pieces
- Butter: 2 tablespoons
3
Preheat the oven to 180°C. Melt butter in a large skillet, add apples, and simmer for 5 minutes.
- Butter: 2 tablespoons
- Apple: 3 pieces
4
Drain the raisins in a sieve and add them to the apples along with cinnamon and nuts (both ground and chopped). Cover with a lid and simmer for 5 minutes. Turn off the heat, remove the lid, and let the filling cool slightly.
- Raisin: 100 g
- Ground cinnamon: 1 teaspoon
- Peeled walnuts: 100 g
5
Mix the cream with the egg until smooth (vanilla can be added). Add 2/3 of the cream mixture to the slightly cooled filling and mix.
- Cream 33%: 150 ml
- Chicken egg: 1 piece
- Vanilla: to taste
6
Lay the lavash sheet on the table. Place the filling, leaving 3-4 cm from the short edges and 2 cm from the long ones.
- Armenian lavash: 1 piece
7
Fold the short edges inward and roll up the dough along the long side. Place the roll seam side down on a baking sheet and coat it with the remaining cream mixture. Bake in the oven for 25 minutes.
- Cream 33%: 150 ml
8
Sprinkle the slightly cooled strudel with powdered sugar.
- Powdered sugar: 2 tablespoons