Laura Folland’s Cinnamon Paklava
This recipe was inspired by Laura’s aunt Carol, who was my dad’s BFF growing up.
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24 pieces
15min
15min
30min
3 | large pieces of softened lahvosh bread | |
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1 | cup cream cheese, softened | |
6 | slices of provolone cheese | |
1/3 | lb. roasted turkey, thinly sliced | |
1/3 | lb. roasted ham, thinly sliced | |
3 | oz baby spinach | |
3 | oz arugula | |
1/4 | cup basil pesto | |
1/4 | cup fig jam | |
1/2 | cup hazelnut spread | |
3 | small bananas, thinly sliced |
1. | First Place (Savory): |
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Coat your lahvosh with the pesto and half of the cream cheese. Lay the turkey, provolone, and spinach on top. Roll up, cut, and serve. | |
2. | Second Place (Savory): |
Coat your lahvosh with the fig jam and remaining half of the cream cheese. Lay the ham and arugula on top. Roll up, cut, and serve. | |
3. | First Place (Sweet): |
Coat your lahvosh with a hazelnut spread (such as Nutella) and lay the bananas on top. Roll up, cut, and serve. |
1. | For additional combinations, see The Armenian Table by Victoria Jenanyan Wise, pages 65-67. |
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This recipe was inspired by Laura’s aunt Carol, who was my dad’s BFF growing up.
Reconnecting with Aunt Jeanne through this project has been a rich experience, for both palate and soul - kind of like this eating this cheese boreg!
I have great memories of drinking Armenian coffee at my grandma’s kitchen table.