Lavash Cherry-Nut Strudel Delivers Juicy, Shatter-Crisp Bliss—No Dough Needed
Tangy-sweet, aromatic, and downright craveable, the next crowd favorite has arrived—go ahead and treat yourself and your loved ones.
Craving strudel but not in the mood for dough duty? Same. Here is the shortcut I reach for: cherry strudel rolled up in thin lavash. It is fast, fragrant, and tastes way more impressive than the effort suggests. Tart cherries bring the juice, walnuts add crunch, and lavash bakes into a light, crisp shell. Ideal for last-minute guests or a cozy dessert that does not eat your evening.
Why this version hits the spot
You skip mixing and rolling pastry, but keep the essential strudel vibe: sweet-tart fruit, warm spice, and a golden, crackly exterior. A little cornstarch reins in all that cherry juice, and a slick of butter plus an egg wash deliver that bakery-level color.
Ingredients
- Lavash, thin - 2 sheets
- Cherries, fresh or frozen (pitted) - 300 g
- Walnuts - 50 g
- Sugar - 80 g (adjust to taste)
- Ground cinnamon - 0.5 tsp
- Cornstarch - 1 tbsp
- Unsalted butter - 50 g
- Egg - 1 (for brushing)
- Powdered sugar for serving (optional)
How to make it
Start with the filling: If using frozen cherries, let them thaw and pour off the extra juice. In a bowl, combine cherries, sugar, cinnamon, and cornstarch, then fold gently. The cornstarch will bind the juices so the filling stays lush, not runny.
Toast the walnuts in a dry skillet until fragrant, then chop them roughly. Stir the walnuts into the cherry mixture.
Melt the butter and let it cool slightly. Lay out one lavash sheet and brush it evenly with the melted butter. Spoon half the cherry-walnut filling in a line along one long edge, leaving a 2-3 cm margin. Roll it up snugly, tucking in the sides so the filling stays put. Repeat with the second lavash and remaining filling.
Arrange the rolls seam-side down on a baking sheet lined with parchment. Beat the egg and brush it over the tops for a glossy, golden finish.
Heat the oven to 180 C (about 350 F). Bake for 20-25 minutes until the lavash turns a deep, even golden color. Keep an eye on the edges; lavash crisps quickly. Let the strudels cool briefly on the sheet, then transfer to a plate.
To serve
Dust with powdered sugar if you like. Serve warm as is, or go classic with a scoop of vanilla ice cream, a billow of whipped cream, or simply a hot cup of tea. Sweet, tangy, crunchy, done.