Gibanica, poppy seed apple strudel from the Julian Alps.
Put white flour in a large enough bowl, form a bulge, mix salt, egg and oil and knead quickly with the flour.
Leave to rest for 1/2 hour.
Nut filling: mix all the ingredients.
Apple filling: sauté the apple slices in a little sugar, season with cinnamon and lemon zest.
Curd filling: mix all ingredients.
Poppy seed filling: bring poppy seeds and vanilla sugar to boil with a little milk.
Roll out the strudel dough thinly, cut out 8 dough sheets in the size of the mold.
Place one sheet in the mold. Add the four fillings alternately with the strudel sheets, at the beginning in the order nuts – apple – curd – poppy seeds. Spread each layer of dough with a little melted butter. Layer the rest of the filling in reverse order. Pour a little sour cream on the last layer.
Bake in the oven heated to 180 to 200 °C for about 1 hour. Check often to make sure the surface stays golden brown.
Have fun with this fine cake!
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