Vertuts with lavash pumpkin

Name: Vertuts with lavash pumpkin
Total time: 45 min
Yield: 6
Ingredients: 2 g Lavash thin; 250 g Pumpkin; 50 g Dried fruit mixture; 1 teaspoon Orange zest; 50 g Butter; 50 ml Cream; 1 Chicken eggs; 2 tablespoon Sugar

Delicate, flavorful pie for pumpkin lovers! Vertuta comes from Moldova. In the original, it is prepared from stretched dough, but stretched dough takes a lot of time; when you don’t have it, you can use lavash, it won’t be exactly the same, of course, but very tasty! Vertuta with pumpkin turns out very tasty, tender and juicy, but as they say, it’s not for everybody, since not everyone likes pumpkin. You can also add an apple to the pumpkin filling (they are good friends with pumpkin), as well as nuts, lemon zest, cinnamon and a little ground ginger, in general there is room for experimentation.

151

13762

Samantha Garcia

Recipe author

Calories

159kcal

Protein

2g

Fat

10g

Carbs

16g

*Nutrition per serving

Ingredients

Servings: 6

2g

250g

50g

1teaspoon

50g

50ml

1

2tablespoon

Step-by-step preparation

Cooking time: 45 mins

STEP 1
Ingredients
STEP 2
For the filling, grind the pumpkin in a blender (or grate it)
STEP 3
There is no need to puree it.
STEP 4
Mix pumpkin with sugar, add dried fruits and orange zest.
STEP 5
Melt the butter. Grease the pita bread with oil (do not skimp on the oil).
STEP 6
Place some of the filling on half the pita bread and roll it into a roll. We do the same with the second pita bread.
STEP 7
In total, we get 2 rolls. In the original, the vertuta should be in the shape of a snail, but rolling the pita bread into a snail is quite problematic, since it simply begins to burst at the seams, so we cut the rolls into equal parts.
STEP 8
Place the rolls in a baking dish.
STEP 9
Mix cream with egg. Mix our rolls thoroughly with the creamy mixture. Lubricate several times as the mixture is absorbed.
STEP 10
Send to bake in an oven preheated to 190 C, about 20-25 minutes. 5 minutes before it’s ready, I lightly grease the vertuta with cream and sprinkle it with sugar (but this is not at all necessary, you can simply sprinkle the finished vertuta with sugar). Let the pie cool and serve. Bon appetit!

Comments on the recipe

Shura

29.07.2023

5

Irish, at first I thought whether the rolls would get soggy from being soaked in cream, but then I saw that there was very little cream and calmed down, the filling is really tender, the smell of the orange zest will stick well in the mass of the filling, since pumpkin has a large amount of fiber, then It perfectly absorbs all the liquid and aromas from other products, it looks very dignified, beautiful and appetizing!

Anna

29.07.2023

4.7

The pumpkin looks very appetizing!!! And even with creamy filling!!! Super Irisha!!!

Irisha

29.07.2023

4.6

Thank you girls! Glad you liked the recipe! If you like pumpkin, be sure to cook it, it’s very tasty!

Julichka

29.07.2023

4.9

And my grandmother always made vertuta with pumpkin and cherries and with pumpkin and meat... I always liked sweetish pumpkin and salty meat with meat..... yummm... but of course pumpkin is not an acquired taste, my husband doesn’t eat it)) )

Ira

29.07.2023

4.7

Delicious, easy and simple! Thanks for the recipe! Here is a photo report -->>