In a large bowl, mix together the ingredients for the strudel filling – curd cheese, curd cheese paste, 3 eggs, 80g sugar, and chopped apricots.
In a smaller bowl, mix together the ingredients for the topping – 1 egg, sour cream, 30g sugar, and coconut flakes. The oil will be used later for coating the strudel.
Lay out the lavash sheets separately on the table, one above and the other below. Arrange the lavash sheets so that approximately 7 cm of the sheets overlap each other, creating one large lavash.
Pour the strudel filling onto the lavash sheets, spread it evenly, leaving some space at the edges. It’s important to leave enough space at the top edge (about 7-10 cm) to roll the lavash comfortably.
Start rolling the lavash from the bottom, roll a few times, then tuck in the edges and continue rolling.
Place the rolled strudel on a baking sheet lined with parchment paper.
Spread an even layer of the previously prepared coconut flake mixture over the top as a topping.
Bake in a preheated oven at 185 degrees Celsius for about 25 minutes.
Remove the Pasha strudel from the oven, coat it with a thin layer of oil, and bake for an additional 5 minutes.
