Lavash snail pie with cottage cheese

1. Turn on the oven at 180 degrees Celsius for preheating.

2. Cottage cheese (best suited with a fat content of 5 or 9%) is transferred to a bowl and thoroughly kneaded with a fork until a homogeneous consistency. Then we drive an egg into the cottage cheese, add sugar, orange zest for a piquant taste and mix well so that there are no lumps. We put the dark chocolate on the board and cut it into small cubes with a knife. Add the chocolate cubes to the curd mass and stir again.

3. We take out a thin pita bread from the package and use kitchen scissors to cut it into identical strips about 15 cm wide.

4. Put the strips on a large cutting board or directly on the table. We divide the curd filling into parts according to the number of cut strips of lavash. We spread the filling on the edge along the strip, distributing it along the entire length, and twist the pita bread into a long tube. We do this with all parts of the lavash, evenly distributing the filling inside the strips.

5. Grease a round baking dish with a small piece of butter. Along the perimeter of the mold, we lay twisted strips of lavash in a spiral so that one strip follows the other. We start from the outer edge of the form and continue until we reach the very middle.

6. Preparing the filling for the pie. To do this, mix kefir, sugar and vanilla sugar in a bowl. We drive an egg in there and stir it well. Pour the filling on top of the pie, covering the entire top part with it. Sprinkle sugar on top.

7. We put the pie in a preheated oven to bake for half an hour until a beautiful golden crust.

Serve the Snail pie from lavash best with milk and hot cocoa in the evening or morning coffee at breakfast.

Bon appetit!