Prekmurska Gibanica

the apples, slice them and mix them with sugar and cinnamon.

Preparation

1. Grease the baking mould well, roll out the short pastry dough and line the base of the baking mould with it, then prick it gently with a fork.
2. Stretch the strudel dough and coat it with oil.
3. Pull it thinly over the baking mould so that the thick edges hang down over the mould. Cut off the edges to make 8 equal-sized sheets of strudel dough.
4. Place the first sheet of strudel dough on the short pastry dough, coat with poppy seed filling and sprinkle with butter and the sour cream mixture.
5. Then place the second sheet of strudel pastry on top, coat with curd cheese filling and sprinkle with butter and the sour cream mixture.
6. Cover with the next sheet of strudel dough, coat with walnut filling and again sprinkle with butter and the sour cream mixture.
7. Coat the fourth sheet of strudel dough with the apple filling and sprinkle with butter and the sour cream mixture. The Gibanica is now half-assembled.
8. Repeat steps 4 through 7 until you end up with 8 uniform layers.
9. Finally, cover with a sheet of strudel dough and pull it over the edge of the baking mould, then sprinkle with butter and cream.
10. Prick the Gibanica with a long needle again. Bake in a pre-heated oven or bread oven at 175°C for about 75 minutes.
11. Coat with sour cream and allow it to cool a little
12. Cut into triangles, sprinkle with icing sugar and serve.

 Note: You can also assemble the individual layers of the Prekmurska 
 Gibanica in a different order. The only important point is that
 moist (curd cheese, apple) and drier (poppy seed, walnut) fillings 
 should alternate.