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Lavash Pies with Cottage Cheese and Cheese in a Skillet
Instructions
I wash and pat dry the fresh herbs (dill, parsley, spring onion), then chop them finely with a sharp knife – a fine chop spreads evenly through the filling and releases the most aroma. Frozen or dried herbs work too, but fresh herbs give a brighter flavour.
I grate 100 g of hard cheese on the coarse side of the grater – coarse shreds spread evenly through the filling and don't overwhelm the taste of the cottage cheese. A fine grater would give a paste-like texture, which isn't needed for this dish. Russian, Dutch (Edam/Gouda), Parmesan or any other cheese you like will do.
In a suitable deep bowl I mix the chopped herbs and grated cheese, adding a pinch of my favourite spices (paprika, black pepper, dried basil). I stir well with a spoon – the herbs should be spread evenly throughout the mixture. The spices give a savoury accent and set this homemade version apart from a plain cheese one.
I add 100–120 g of cottage cheese to the cheese mixture – I use cheese and cottage cheese in a 50:50 ratio (by weight); in this proportion the filling stays soft and doesn't harden in the cooled pies. If there is more cheese, the filling will turn firm as it cools. I use cottage cheese of medium moisture – too dry and the filling will be dry as well.
To brush the triangles before frying, I beat 1 raw egg thoroughly with a fork or whisk until completely smooth – the white should be fully combined with the yolk. The beaten egg works like glue and gives the finished pies a golden sheen.
I pour 1/3 of the beaten egg straight into the cheese-and-cottage-cheese filling and stir well – the egg binds all the ingredients together and stops the filling leaking out during frying. The rest of the egg will be needed for brushing the pies on the outside.
For the sweet filling, I mash 175 g of cottage cheese well with 1–2 tablespoons of sugar with a fork until smooth and paste-like. If I add dried fruit (raisins, prunes or dried apricots), I rinse it first and soak it in hot water for 15–20 minutes – softened dried fruit won't draw moisture out of the cottage cheese.
I cut the sheets of lavash, folded in half lengthways, into crosswise strips 8–10 cm wide – two sheets give about 15 strips. The amounts of savoury and sweet filling in the recipe are calculated for one sheet of lavash each; you can make just one filling and increase the quantity.
I place 1 tablespoon of filling on the corner of a lavash strip and fold it into a triangle – the way a flag is folded. I keep folding diagonally to the end of the strip. I tuck any excess edge inside the last layer or trim it off with a knife so the pie looks neat.
I brush the pies on both sides with beaten egg using a silicone brush – paying special attention to the inner seam of the last layer so it sticks well. Thanks to the egg coating, the cooled triangles stay soft and fresh for a long time, and during frying the crust turns golden and glossy.
I pour 50–75 ml of refined vegetable oil into a wide skillet and heat it well over medium heat for 2 minutes. I fry the triangles in the hot oil – the average frying time per side is about 45 seconds, keeping the heat moderate. Too high a heat quickly burns the lavash; too low and you won't get a crisp crust.
I lift the finished homemade lavash pies with cottage cheese and cheese off the skillet with kitchen tongs or a fork – a spatula can damage the crisp crust. To remove excess oil I place them on a paper towel for a few minutes – it soaks up the surplus fat and makes the pies less greasy. I serve them hot with sour cream or my favourite sauce.
Tips
- 1
Use cheese and cottage cheese in a strict 50:50 ratio by weight – that way the filling won't harden as it cools and stays soft even an hour after cooking. This is the home cook's secret to good lavash pies.
- 2
Always brush the triangles with beaten egg on all sides – they will not only take on a golden crust but also stay soft and fresh longer once cooled, thanks to the protective film.
- 3
Fry over moderate, not high, heat – lavash burns quickly because it is thin, and the filling may stay cold. The best setting: medium heat, 45 seconds on each side until golden.
- 4
Always place the finished pies on a paper towel to remove excess oil – this cuts down the fat and makes the crust appetisingly crisp rather than greasy.
FAQ
Can lavash pies be baked in the oven? +
Yes, for a lighter version, bake them in the oven at 180 °C for about 15–20 minutes until golden – the calorie count drops from 280 to 210 kcal per 100 g. First brush the pies generously with beaten egg on both sides – it gives the characteristic sheen. For a crisp crust, raise the temperature to 200 °C and turn on the fan setting for the last 5 minutes. You can also cook them in an air fryer at 180 °C for 12 minutes – this gives a low-fat, crisp version without using oil.
Which cottage cheese is best for the filling? +
Cottage cheese of any fat content works (5–9% is ideal), but it shouldn't be too wet – otherwise the filling will leak through the seams of the lavash during frying. Press wet cottage cheese through cheesecloth for 1–2 hours in the fridge. For the sweet filling, use a fattier one (9%) – it is more tender and goes well with sugar. For the savoury filling, semi-fat (5%) is suitable – less fat, more flavour from the cheese and herbs. Grainy cottage cheese can also be used, but first rub it through a sieve or blend it until smooth.
How long do the finished lavash pies keep at home? +
In the fridge, in a closed container or under cling film, the pies keep for up to 3 days. Before serving, be sure to reheat them in a dry skillet for 1–2 minutes on each side or in the microwave for 30 seconds – cold pies lose their crisp crust and turn tough. You can also warm them in the oven at 150 °C for 5 minutes – they come out almost like freshly made. It's better not to freeze the finished pies – lavash loses its texture when thawed. Instead, freeze the raw assembled pies – they keep for up to a month.
What can replace cottage cheese in the lavash pie filling? +
Great alternatives to cottage cheese: a soft cheese such as ricotta (100 g – a delicate creamy flavour, perfect with cheese), processed cheese (80 g – it stretches like mozzarella), thick sour cream 25% (60 g with grated cheese gives a creamy texture), mashed potato with fried onion (for a hearty version), a mushroom filling with stewed cabbage (a meat-free option). Each substitution changes the character of the dish. A version with soft goat's cheese is especially good – you get restaurant-quality pies with a delicate savoury flavour.
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