Slovenian Traditional - Prekmurska Gibanica - cooking recipe

Ingredients

Dough
500 g flour
1 egg
2 tablespoons oil
lemon juice
warm water
1 pinch salt
Poppy filling
200 g poppy seeds
50 g sugar
100 ml milk
1/2 teaspoon vanilla essence
Cottage cheese filling
400 g cottage cheese
raisins
1 egg
100 ml sour cream
1 tablespoon sugar
Walnut filling
200 g grinded walnuts
50 g sugar
1/2 teaspoon vanilla essence
100 -200 ml milk
cinnamon
Apple filling
500 g apples
30 g sugar
lemon zest
cinnamon
butter, for greasing
100 -200 ml cream

Preparation

Mix the dough from all the ingredients until it is elastic and smooth. Divide it into 12 pieces. Leave it to rest for half an hour.
To make poppy filling boil the milk and mix it into poppy seeds. Add sugar and vanilla essence.
Mash the cottage cheese until smooth, add egg, cream and as much raisins as you like.
Pour boiled milk over walnuts. Add sugar, vanilla essence and cinnamon. Mix it until smooth and creamy. If you need add some more milk.
Peel and grate the apples. Saute them with the sugar in a small pan for 5 minutes. Add cinnamon and lemon zest.
When all the fillings are ready, roll and stretch the dough to fit into the deep pan. Leave them on a floured clean tablecloth to dry a bit.
To put \"gibanica\" together gently put one piece of dough into the greased pan. Spread on it the poppy filling and cover it with another sheet of dough. Brush it with melted butter.
Spread on it the cottage cheese filling and again cover it with sheet of dough which you brush with butter.
Do the same with walnut and apple filling.
Repeat the fillings in the same order.
Put the remaining sheets of dough on the top and brush them with butter.
Pour the cream over it and bake it on 180-200 \u00b0C for an hour.