Prekmurska Gibanica (Quadruplet Strudel)




Rating: 3.42 / 5.00 (641 Votes)


Total time: 1 hour

Servings: 8.0 (servings)

Ingredients:






For the short pastry:








For the strudel dough:








For the poppy seed filling:






For the curd filling:







For the nut filling:







For the apple filling:






Instructions:

For Prekmurska gibanica you need to prepare shortcrust pastry, strudel pastry, poppy seed filling, curd filling, nut filling and apple filling.

For the shortcrust pastry, first put flour in a bowl, add pieces of butter and remaining ingredients. Add cold water (as needed) and work the mixture into a smooth dough. Form the dough into a loaf and wrap it in the foil. Leave to rest in the refrigerator for an hour.

For the strudel dough, knead all the ingredients into a dough that should be smooth and elastic. Form several smaller loaves and let rest for 30 minutes.

For the poppy seed filling, bring the milk to a boil. Pour the milk over the poppy seeds, add the sugar and vanilla sugar and mix.

For the curd filling, mix curd well with the egg, sour cream, sugar and raisins.

For the nut filling, boil the walnuts with milk, add sugar, vanilla sugar and some cinnamon. Mix well.

For the apple filling, first peel the apples and cut them into small wedges. Sauté briefly with sugar. Add cinnamon and grated lemon peel.

Preheat the oven to 180 – 200° C. Roll out the strudel dough on the floured cloth and stretch it very thin. Drizzle the dough with the melted butter.

Roll out the short pastry and place it in the buttered baking pan. Prick the bottom several times with a fork.

Spread the first layer of poppy seed filling and cover with strudel dough.

Then apply the next layer, curd filling, and again cover with the strudel dough.

Likewise

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