Gibanica (Quadruplet Swirl)




Rating: 3.64 / 5.00 (176 Votes)


Total time: 1 hour

For the strudel dough:








To drizzle over the strudel leaves:





For the apple filling:







For the poppy seed filling:










For the nut filling:













For the curd filling:











Instructions:

Knead a semi-soft dough from flour, salt, oil and warm water as needed. Coat dough with oil and let rest. Then turn out on a large floured cloth. To do this, first roll out the dough into a rectangle and then from the bottom, using the backs of your floured hands, pull it out from the center to the edges until it is paper-thin. Now cut the dough into 9 individual sheets the size of the baking dish (a clay dish is best) and let them dry a bit. For the apple filling, cut the apples and mix with the remaining ingredients. For the poppy seed filling, boil the sugar with honey and milk. Add remaining ingredients and toast briefly. For the nut filling, boil sugar, butter and milk. Add remaining ingredients and stir. For the curd filling, whisk all ingredients together until fluffy.Now spread the clay dish well with melted butter. Put a dried strudel sheet in it, drizzle with butter, sprinkle with breadcrumbs and spread half of the apple filling on it. Cover with another strudel sheet, drizzle with butter and sweet cream and now spread half of the curd filling on top. Repeat this process with poppy seed and nut filling. Continue until all ingredients are used. Drizzle the top strudel sheet again with butter and cream. Bake in the preheated oven at 160 °C for at least 1.5 hours.

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