Lavash Cheese Rolls
These fall apart for one reason: they get sliced warm. A rolled lavash needs at least two hours in cling film — the filling sets, the layers glue together and the knife goes through without crushing the spiral. The second condition is a filling of the right density: too stiff and it tears the thin bread, too loose and it squeezes out of the ends.
- Prep
- 20 min
- Rest
- 2 h
- Total
- 2 h 20 min
- Servings
- 8
- Level
- Easy
- Per serving
- 220 kcal
Ingredients
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What to use instead
Soft curd cheese beaten smooth with the sour cream works instead of cream cheese, for a sharper, fresher result.
Makes: 32 rolls, serves 8
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Chop the herbs
Chop the dill and parsley finely by hand and crush the garlic. A blender turns herbs into green slurry and dyes the whole filling.
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Step 2: Mix the filling
Combine both cheeses, garlic, herbs and pepper. Add the sour cream a spoonful at a time until it spreads like soft butter.
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Step 3: Spread it thin
Lay out a sheet and spread the filling in an even thin layer, leaving the far 2 cm bare — that dry edge seals the roll shut.
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Step 4: Roll tightly
Roll away from you, pulling the lavash back towards you on each turn to keep it tight. Any air pocket becomes a hole in the slice.
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Step 5: Wrap in film
Wrap the roll in cling film like a sweet, twisting the ends. The film holds the shape and stops the edges drying out.
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Step 6: Chill for two hours
At least two hours in the fridge. That is when the filling sets; a warm roll simply flattens under the knife.
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Step 7: Slice
Unwrap and cut 2 cm rounds with a sharp knife, wiping the blade every few slices. Trim off the ragged ends.
Tips & variations
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Tip
If the lavash has dried out and cracks, drape a damp cloth over it for a minute and it becomes pliable again.
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Variation
Lay a line of thinly sliced red pepper or cooked carrot along the roll for a bright stripe in the spiral.
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Swap
Soft curd cheese beaten smooth with the sour cream works instead of cream cheese, for a sharper, fresher result.
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Storage
The uncut roll keeps 2 days in film. Once sliced, serve within 3 hours before the cut edges dry.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 220 kcal | 1,760 kcal |
| Protein | 9 g | 72 g |
| Fat | 13 g | 104 g |
| Carbohydrates | 17 g | 136 g |
Approximate values calculated from standard ingredient data.
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