Pumpkin Lavash Pie: A Quick Moldovan Delight

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.
cook time: 45 min
Elijah Stroud
Pumpkin Lavash Pie: A Quick Moldovan Delight

Nutrition Facts (per serving)

194
Calories
12g
Fat
20g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Sugar (or to taste) 2 tbsp
Orange zest 1 tsp
Butter 50 g
Chicken eggs 1 pc
Cream 50 ml
Pumpkin 250 g
Dried fruit mixture (optional) 50 g
Lavash thin (thin armenian) 2 g

Recipe instructions

Step 1

Step 1
Ingredients

Step 2

Step 2
For the filling, grind the pumpkin in a blender (or grate it)

Step 3

Step 3
There is no need to puree it.

Step 4

Step 4
Mix pumpkin with sugar, add dried fruits and orange zest.

Step 5

Step 5
Melt the butter. Grease the pita bread with oil (do not skimp on the oil).

Step 6

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

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

Step 8
Place the rolls in a baking dish.

Step 9

Step 9
Mix cream with egg. Mix our rolls thoroughly with the creamy mixture. Lubricate several times as the mixture is absorbed.

Step 10

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!

Additional rubrics

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