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Pita bread strudel with apples in the oven

Lavash Apple Strudel in the Oven

Super fast, super simple, super easy, and super tasty! You can make this lavash apple strudel in the oven in 30 minutes! It's the perfect sweet bake for beginners — even a kid can pull it off. Swap the nuts in the filling for others or leave them out entirely, and even tart, firm apples work great here!

Julia

Recipe author

Pita bread strudel with apples in the oven

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Composition / ingredients

Servings:

Thin lavash (2 Armenian lavash flatbreads)

200

Apples (medium)

Sugar

Walnuts

Butter

Ground cinnamon

Eggs

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 3 g

Fats 20 % 7 g

Carbohydrates 71 % 25 g

178 kcal

GI: 25 / 0 / 75

Cooking method

Cooking time: 40 min

Step 1:

How do you make a lavash apple strudel in the oven? Gather the ingredients. Use any apples you like. If they're too tart, add more sugar; if they're too firm, no problem, since we cook them in a skillet anyway. Instead of walnuts, you can use hazelnuts, peanuts, or others.
Step 2:

Wash and dry the apples. Peel and core them, then cut into slices that aren't too thin. Toss them with the lemon juice so they don't brown.
Step 3:

Grind the walnuts into fine crumbs. You can use a blender or put them through a meat grinder.
Step 4:

Melt the butter in a skillet, add the sugar, and stir.
Step 5:

Over low heat, stirring constantly, cook the butter-sugar mixture until it turns golden.
Step 6:

Add the prepared apples to the skillet.
Step 7:

Cook the apples over medium heat until soft — go by your own stove. About 5 minutes before they're done, add the cinnamon and stir. Let the filling cool. If you can't quite judge the timing, just add the cinnamon as soon as the apples start to soften.
Step 8:

Wash the egg and wipe it dry. Crack it into a bowl and beat until smooth with a fork or whisk.
Step 9:

Lay the lavash out on your work surface and brush the surface with the beaten egg.
Step 10:

Sprinkle the egg-brushed lavash with the ground walnuts (about half the walnuts per sheet of lavash).
Step 11:

Spread half the apple filling over the nut layer, distributing it evenly and stopping about 1.5–2 cm (about 3/4 inch) from the edges of the lavash.
Step 12:

Fold the short edges of the lavash in over the filling first, then both long edges.
Step 13:

Start rolling it up from a short end. Do the same with the second sheet of lavash.
Step 14:

Set the strudels on oiled parchment and brush the tops with the remaining beaten egg.
Step 15:

Bake the strudels in an oven preheated to 350°F (180°C) for about 15 minutes. Adjust the time and temperature to your own oven.
Step 16:

Let the finished strudels cool, then cut them into pieces and serve. Enjoy!

These days thin lavash is a go-to for a lot of home cooks. You can use it to make rolls, wraps, and pockets with all kinds of sweet and savory fillings, then pan-fry them or bake them in the oven. A real strudel is made with stretched dough, which takes time, skill, and practice — or you can use puff pastry. The lavash version, to my mind, is the fastest — the "lazy" one, you might say. There's no dough to knead or roll out; you just make the filling, roll up the strudel, and bake it in minutes. It's a lifesaver when you're short on time. This strudel with fragrant apple filling comes out tender and delicious — and not everyone will realize right away that it's made from plain lavash rather than pastry dough.
Remember that every oven is different, so the temperature and time may vary from what's given here. For any baked dish to turn out well, it helps to know your own oven's quirks!