This is one of my favorite recipes. Because it’s tasty, healthy and fast. It really comes in handy when you want something tasty, or unexpected guests come, and you don’t have much time to prepare. Since our family doesn’t like fatty and heavy foods, everyone loves this dessert option, especially children. An excellent breakfast and snack option. Strudel is very easy to prepare. It’s convenient that some of the filling ingredients can be changed at your discretion or depending on what’s in the refrigerator. The standard filling I use is apple/banana and cottage cheese. Today I found some dried apricots, so I decided to add them to the filling.
Description of preparation:
Of course, my recipe cannot be called an original strudel recipe.
I would say that this is a recipe a la strudel or simply a lavash roll with cottage cheese. But you will certainly like the result. Lavash is soaked in cottage cheese and apple juice and becomes very soft and tender. And the filling turns out very tender and aromatic. I didn’t even expect that the combination of cottage cheese, apple and cinnamon was so successful. Be sure to try it! Purpose: For an afternoon snack Main ingredient: Dairy products / Cottage cheese / Lavash Dish: Baked goods / Strudels / Sweets
Lazy banitsa with cottage cheese and apples
If one day you become interested in Bulgarian cuisine and want to know what Bulgarians prefer to eat for tea, pay attention to the dish called banitsa. What is banitsa and how to prepare it in a light version - read our step-by-step recipe!
We would like to note that Bulgarian banitsa is not only a dessert dish. Instead of cottage cheese or cheese, you can put both minced meat and vegetables, cereals and herbs in it. As for the dough, traditionally, homemade puff pastry is prepared from flour, yogurt, butter and water. It is rolled out thinly, filled with filling and rolled into rolls or spirally in a mold.
We understand that such a classical technology for preparing banitsa takes a huge amount of time, which in modern conditions, unfortunately, we do not always have... But this is not a reason to refuse tea drinking in the Bulgarian style! We offer you a recipe for lazy banitsa, which is prepared from ready-made pita bread and aromatic curd and apple filling. Remember, it will be delicious and original!
Products
- cottage cheese – 0.5 kg;
- apples – 4-5 pcs;
- eggs – 5 pcs.;
- sugar – 0.5 cups (to taste);
- sour cream – 1 glass;
- prunes – 5-6 pcs.;
- pita.
Cooking time: 1.5 hours. Servings: 6-8
Cooking recipe 1. Beat two eggs into the cottage cheese and add sugar to taste, assuming that no sugar is added to the sour cream filling. It is advisable to take the cottage cheese not too wet, so that when mixing eggs and sugar it does not flow and does not create unnecessary problems when folding the filling into pita bread.
2. Mix the curd mass with eggs and sugar into a homogeneous mixture. The first filling is ready, you can proceed to the second - apple.
3. Three apples on a medium grater (peel them if desired) and immediately transfer them to the frying pan.
4. Simmer with a little sugar and chopped, pre-steamed prunes. Instead of prunes, raisins, dried apricots, pieces of any sweet fruit or whole berries - currants, gooseberries or pitted cherries - are perfect. Simmer for 3-4 minutes so that excess moisture evaporates and the entire apple mass settles slightly. The second filling is also ready, you can start forming the banitsa.
5. To roll the fillings into rolls, cut the pita bread into rectangles with sides approximately 25 by 15 cm. The number of such rectangles will depend on the volume of your fillings and the size of the mold. Place the cottage cheese along the long side of the lavash, moving 2-3 cm from the edge.
6. Then we roll the cottage cheese into pita bread and place it in the mold right under the side. We form a second similar roll of cottage cheese and place it close to the first roll, continuing the visual spiral that will move from the sides to the center of the form. Our first turn has already been formed, it will be completely curd.
7. The second turn of the spiral will need to be made apple. In the same way, we prepare pita rolls with apple contents and continue to place them in the mold in a circle.
8. Then we continue to alternate lavash rolls with cottage cheese and apples, gradually filling the entire form. This is what your workpiece will look like after laying all the rolls.
9. For sour cream filling, mix sour cream and eggs, mix with a whisk, but do not beat so that the eggs do not rise in volume, we absolutely do not need it here.
10. Fill the banitsa with sour cream filling and let it stand and soak for 30-40 minutes. In the meantime, you can preheat the oven to 180 degrees.
11. Bake the banitsa until browned for about 40 minutes. Cool so that you can cut it evenly and beautifully.
In the section you will see all the alternating layers of banitsa with apples and cottage cheese. It turns out just a wonderful dessert, light and amazingly beautiful!
Bon appetit!
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How to make “Pita Strudel with Cottage Cheese”
Prepare all the necessary ingredients.
Grate the apple on a coarse grater without peeling. To prevent it from darkening, you can sprinkle with lemon juice.
Mix cottage cheese with sugar (you can omit or add more sugar). Spread the curd mixture over the entire surface of the lavash.
Place grated apples on top and sprinkle with cinnamon.
My pita bread is round in shape and when rolled up, the ends of the roll would turn out thin and would not look appetizing. So I cut off both sides of the pita bread and placed it in the middle. Now the roll will be even thicker and tastier.
Wrap the pita bread tightly into a roll.
Transfer the roll to parchment, brush with egg and place in the oven, preheated to 180 degrees for 20 minutes. The dessert is prepared very quickly, you just need the egg to set and a golden crust to appear on the surface.
The roll is ready. Sprinkle it with powdered sugar and serve. Enjoy your tea!
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Recipe for COOK AND APPLE PIE FROM LAVASH. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “CURD APPLE PIE FROM LAVASH”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 137 kcal | 1684 kcal | 8.1% | 5.9% | 1229 g |
| Squirrels | 9.4 g | 76 g | 12.4% | 9.1% | 809 g |
| Fats | 3.7 g | 56 g | 6.6% | 4.8% | 1514 g |
| Carbohydrates | 15.9 g | 219 g | 7.3% | 5.3% | 1377 g |
| Organic acids | 0.8 g | ~ | |||
| Alimentary fiber | 0.8 g | 20 g | 4% | 2.9% | 2500 g |
| Water | 68.3 g | 2273 g | 3% | 2.2% | 3328 g |
| Ash | 0.88 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 42.6 mcg | 900 mcg | 4.7% | 3.4% | 2113 g |
| Retinol | 0.038 mg | ~ | |||
| beta carotene | 0.025 mg | 5 mg | 0.5% | 0.4% | 20000 g |
| Vitamin B1, thiamine | 0.055 mg | 1.5 mg | 3.7% | 2.7% | 2727 g |
| Vitamin B2, riboflavin | 0.144 mg | 1.8 mg | 8% | 5.8% | 1250 g |
| Vitamin B4, choline | 47.52 mg | 500 mg | 9.5% | 6.9% | 1052 g |
| Vitamin B5, pantothenic | 0.267 mg | 5 mg | 5.3% | 3.9% | 1873 |
| Vitamin B6, pyridoxine | 0.123 mg | 2 mg | 6.2% | 4.5% | 1626 g |
| Vitamin B9, folates | 18.289 mcg | 400 mcg | 4.6% | 3.4% | 2187 g |
| Vitamin B12, cobalamin | 0.499 mcg | 3 mcg | 16.6% | 12.1% | 601 g |
| Vitamin C, ascorbic acid | 3.76 mg | 90 mg | 4.2% | 3.1% | 2394 g |
| Vitamin D, calciferol | 0.209 mcg | 10 mcg | 2.1% | 1.5% | 4785 g |
| Vitamin E, alpha tocopherol, TE | 0.348 mg | 15 mg | 2.3% | 1.7% | 4310 g |
| Vitamin H, biotin | 4.818 mcg | 50 mcg | 9.6% | 7% | 1038 g |
| Vitamin K, phylloquinone | 0.9 mcg | 120 mcg | 0.8% | 0.6% | 13333 g |
| Vitamin RR, NE | 2.1446 mg | 20 mg | 10.7% | 7.8% | 933 g |
| Niacin | 0.462 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 174.02 mg | 2500 mg | 7% | 5.1% | 1437 g |
| Calcium, Ca | 72.88 mg | 1000 mg | 7.3% | 5.3% | 1372 g |
| Silicon, Si | 1.054 mg | 30 mg | 3.5% | 2.6% | 2846 g |
| Magnesium, Mg | 16.38 mg | 400 mg | 4.1% | 3% | 2442 g |
| Sodium, Na | 82.52 mg | 1300 mg | 6.3% | 4.6% | 1575 g |
| Sera, S | 94.62 mg | 1000 mg | 9.5% | 6.9% | 1057 g |
| Phosphorus, P | 108.1 mg | 800 mg | 13.5% | 9.9% | 740 g |
| Chlorine, Cl | 138.11 mg | 2300 mg | 6% | 4.4% | 1665 g |
| Microelements | |||||
| Aluminium, Al | 96.4 mcg | ~ | |||
| Bor, B | 93.1 mcg | ~ | |||
| Vanadium, V | 10.54 mcg | ~ | |||
| Iron, Fe | 1.411 mg | 18 mg | 7.8% | 5.7% | 1276 g |
| Yod, I | 6.38 mcg | 150 mcg | 4.3% | 3.1% | 2351 g |
| Cobalt, Co | 2.141 mcg | 10 mcg | 21.4% | 15.6% | 467 g |
| Lithium, Li | 0.286 mcg | ~ | |||
| Manganese, Mn | 0.1162 mg | 2 mg | 5.8% | 4.2% | 1721 g |
| Copper, Cu | 83.09 mcg | 1000 mcg | 8.3% | 6.1% | 1204 g |
| Molybdenum, Mo | 7.1 mcg | 70 mcg | 10.1% | 7.4% | 986 g |
| Nickel, Ni | 6.15 mcg | ~ | |||
| Tin, Sn | 5.29 mcg | ~ | |||
| Rubidium, Rb | 22.5 mcg | ~ | |||
| Selenium, Se | 13.27 mcg | 55 mcg | 24.1% | 17.6% | 414 g |
| Strontium, Sr | 7.89 mcg | ~ | |||
| Titanium, Ti | 0.39 mcg | ~ | |||
| Fluorine, F | 21.35 mcg | 4000 mcg | 0.5% | 0.4% | 18735 g |
| Chromium, Cr | 2.85 mcg | 50 mcg | 5.7% | 4.2% | 1754 g |
| Zinc, Zn | 0.3817 mg | 12 mg | 3.2% | 2.3% | 3144 g |
| Zirconium, Zr | 1.07 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 7.595 g | ~ | |||
| Mono- and disaccharides (sugars) | 8.3 g | max 100 g | |||
| Glucose (dextrose) | 0.714 g | ~ | |||
| Sucrose | 0.536 g | ~ | |||
| Fructose | 1.964 g | ~ | |||
| Essential amino acids | 0.031 g | ~ | |||
| Arginine* | 0.074 g | ~ | |||
| Valin | 0.073 g | ~ | |||
| Histidine* | 0.033 g | ~ | |||
| Isoleucine | 0.058 g | ~ | |||
| Leucine | 0.103 g | ~ | |||
| Lysine | 0.087 g | ~ | |||
| Methionine | 0.039 g | ~ | |||
| Methionine + Cysteine | 0.068 g | ~ | |||
| Threonine | 0.058 g | ~ | |||
| Tryptophan | 0.019 g | ~ | |||
| Phenylalanine | 0.061 g | ~ | |||
| Phenylalanine+Tyrosine | 0.108 g | ~ | |||
| Nonessential amino acids | 0.074 g | ~ | |||
| Alanin | 0.069 g | ~ | |||
| Aspartic acid | 0.138 g | ~ | |||
| Glycine | 0.042 g | ~ | |||
| Glutamic acid | 0.173 g | ~ | |||
| Proline | 0.04 g | ~ | |||
| Serin | 0.089 g | ~ | |||
| Tyrosine | 0.045 g | ~ | |||
| Cysteine | 0.028 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 59 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.8 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.004 g | ~ | |||
| 15:0 Pentadecane | 0.001 g | ~ | |||
| 16:0 Palmitinaya | 0.183 g | ~ | |||
| 17:0 Margarine | 0.003 g | ~ | |||
| 18:0 Stearic | 0.079 g | ~ | |||
| 20:0 Arakhinovaya | 0.003 g | ~ | |||
| Monounsaturated fatty acids | 1.145 g | min 16.8 g | 6.8% | 5% | |
| 16:1 Palmitoleic | 0.035 g | ~ | |||
| 17:1 Heptadecene | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.365 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.004 g | ~ | |||
| Polyunsaturated fatty acids | 0.236 g | from 11.2 to 20.6 g | 2.1% | 1.5% | |
| 18:2 Linolevaya | 0.098 g | ~ | |||
| 18:3 Linolenic | 0.005 g | ~ | |||
| 20:4 Arachidonic | 0.009 g | ~ | |||
| Omega-6 fatty acids | 0.3 g | from 4.7 to 16.8 g | 6.4% | 4.7% |
The energy value of COOKED APPLE PIE FROM LAVASH is 137 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
