Strawberry-Cream Neopolitan with Grilled Lavash (Home)

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Yet another recipe inspired by leftovers! My family and I were making pizzas one night on grilled lavash, and we happened to have one leftover lavash that no one could finish since we were all so full. I wrapped it up in plastic wrap and used it the next day with heavy cream, which was edging closer to its expiration date…all-in-all a last-minute dessert. I actually ate this as a snack in the afternoon, but if you’re planning to have it after dinner, some of the prep work can be done beforehand, such as chilling the strawberry puree and the whipped cream in the fridge to allow it to set. Don’t feel too guilty, you can justify this one as healthy because it has fruits and a little bit of protein. 🙂


1/2 pint heavy cream

5 strawberries, macerated

1 tsp powdered sugar (optional)

Jar of Honey-roasted peanut butter (store-bought)

Jar of Nutella

Sea salt

1 tsp dried oregano

1 tsp olive oil

1 piece of lavash (mine was about 12 in. by 7 in.)

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Grilled lavash:

  1. Preheat oven to 400 degrees.
  2. Brush lavash with olive oil and dried oregano. Sprinkle with sea salt.
  3. Place in oven for 4 minutes in a baking tray. To make it crispier, leave it in there for an extra minute, but be sure to keep an eye on it since your oven could be stronger than mine. Remove from oven and let cool for a few minutes.

Strawberry whipped cream:

  1. Place strawberries in a blender and puree. Place in a small bowl and chill in the fridge.
  2. Whip heavy cream with the powdered sugar in a bowl using an electric beater. Whip at medium speed, then increase to a higher speed when stiff peaks are beginning to form. Chill in the fridge for 30 minutes (optional).
  3. Once its chilled, fold the strawberry puree into the whipped cream a little at a time. I actually only used about half of the puree, but you can add in more if you want more strawberry flavor—the only issue is that the whipped cream will become more liquidy, but that can easily be solved simply by eating the dessert faster!

Assembling your Neopolitan:

  1. Break the lavash into 6 pieces (don’t worry about trying to make them equal sizes–the less perfect, the better!) Place one piece on a plate, spread peanut butter and nutella on it, then top with a dollop of the strawberry-whipped cream. Top with another piece of lavash and repeat the steps above. Let the stack go as high as you want, I chose to make two stacks with 3 pieces each. Drizzle any leftover strawberry puree over the neopolitan at the end!

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(The decorations in the picture above were done by my mom: she piped some of the heavy cream, added a strawberry and 2 basil leaves for a pop of color!)

P.S. For additional visual appeal, skew each piece of lavash instead of trying to form a straight stack. I tilted each of the pieces to make it look ‘unbalanced’. Also, you could top it off with pretty much anything you might find in a sundae bar: shredded coconut, slivered almonds, salted caramel…Go ahead and make it your own 🙂 I hope you enjoy this dessert!!


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