So, I want to talk about two variants: with meringue or without it. In the first embodiment, the roll you need to bake a little longer so that it is well cooked, otherwise the filling will be very juicy and moist. The second option (without the meringue) - is baked faster and the result is a loaf with a crispy crust and slightly moist stuffing (due to the presence of fruit). First prepare the coffee and Apple filling. For this apples to wash and clean, remove the core. Cut apples into cubes and pour them in a thick-walled pot, pour water, put the butter. Waiting for the water to boil and the butter has melted.

Then add the honey and stir. When apples are slightly soft, add the coffee and stir. Simmer until soft apples.

With a brush lavash lubricated with sunflower oil (I TM "Ideal").

Distributed over the surface of the pita bread coffee and Apple filling.

Then spread a little chopped hazelnuts and whole grapes.

Stuffing spread quickly and right off the roll, otherwise it will break. If you are going to do with the meringue, the egg whites must be beaten with sugar in a solid foam. Roll send in the oven for 30 minutes, then remove and cover the beaten egg whites, sprinkle with hazelnuts back in the oven until cooked. The second option, grease the loaf with oil and bake it in the oven until cooked (Golden brown). Bake the loaf at a temperature of 180-200 degrees on the middle shelf for 45-50 minutes. Depending on the oven may require less time or Vice versa.