Lava pie with cherries and custard
4 servings
60 minutes
Lavash pie with cherries and custard is an amazing combination of a crispy crust and a delicate filling infused with vanilla aroma. The origins of this dish trace back to Russian cuisine, where simple ingredients transform into true culinary masterpieces. Lavash, traditionally used in Armenian cuisine, plays the role of an unusual dough that becomes airy and sweet thanks to the egg-vanilla soak. The cherry layer adds a pleasant tartness balanced by the softness of the custard. This treat is perfect for tea or coffee, delighting with its rich flavor and exquisite texture.
1
Remove the pits from the cherries, add sugar and simmer for 15 minutes. Dissolve the starch in a small amount of water, add it to the cherries and cook until very thick.
- Cherry (sour): 250 g
- Sugar: 2 tablespoons
- Starch: 2 tablespoons
- Water: to taste
2
For custard, mix sugar, vanilla sugar, egg, and starch, add milk and cook until thickened, stirring constantly.
- Sugar: 2 tablespoons
- Vanilla sugar: 20 g
- Chicken egg: 2 pieces
- Starch: 2 tablespoons
- Milk: 165 ml
3
Mix the egg with vanilla sugar and milk, stirring very thoroughly.
- Chicken egg: 2 pieces
- Vanilla sugar: 20 g
- Milk: 165 ml
4
Spread custard and cherries on the lavash, roll the pie, and generously brush the surface with an egg-vanilla mixture; this will turn it from just lavash into a delicious sweet dough with a vanilla aroma.
- Armenian lavash: 1 piece
- Milk: 165 ml
- Cherry (sour): 250 g
- Chicken egg: 2 pieces
- Vanilla sugar: 20 g
5
Bake for 20 minutes at 180 degrees until a crispy crust forms on top of the lavash. Sprinkle the finished pie with powdered sugar on top.
- Sugar: 2 tablespoons
