strudel gibanica

Name: strudel gibanica
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 16
Ingredients: 250 g Flour; 1 TEASPOON + 225 g sugar; 7-10 Tbsp Salt; 100 g + 60 g butter; 100 g finely ground poppy seed; 3 packages Vanillin sugar; 500 g Edible quark (20 % fat in dry matter); 4 Eggs (size M); 200 g ground hazelnuts; 750 g sour apples (e.g. Elstar); 1 TEASPOON ground cinnamon; 500 g ripened cream; 1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 16

250 g Flour
1 TEASPOON + 225 g sugar
7-10 Tbsp Salt
100 g + 60 g butter
100 g finely ground poppy seed
3 packages Vanillin sugar
500 g Edible quark (20 % fat in dry matter)
4 Eggs (size M)
200 g ground hazelnuts
750 g sour apples (e.g. Elstar)
1 TEASPOON ground cinnamon
500 g ripened cream
1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Mix flour, 1 teaspoon sugar and 1 pinch of salt in a bowl. Add 100 g butter in pieces and about 100 ml cold water. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth short pastry. Wrap the dough in foil and chill for approx. 30 minutes
2
Mix the poppy seeds, 50 g sugar and 1 packet of vanillin sugar. Mix the quark, 50 g sugar, 1 egg, 1 packet of vanillin sugar and 1 pinch of salt with the whisks of the hand mixer. Mix nuts, 50 g sugar and 1 packet of vanilla sugar. Peel apples, quarter them and cut out the core. Cut quarter into slices, mix with 75 g sugar and cinnamon. For the glaze, mix sour cream and 3 eggs with a whisk
3
Let the dough sheets rest at room temperature for about 10 minutes. Grease the springform pan (26 cm Ø) well. Pour the short pastry into the mould and press it to a smooth base, pressing the rim up about 1 cm
4
Melt 60 g butter. Unroll the filo pastry and place 1 sheet on the shortcrust pastry, brush with butter and fold the protruding edges inwards. Sprinkle half of the poppy seed mixture on top and pour 4 tbsp. Place the next filo leaf on top, brush with butter, fold and spread half of the quark mixture on top. Cover with filo pastry again, spread with butter, add half of the nut mixture and 4 tbsp. glaze. Spread the filo pastry with butter, fold it, cover with half of the apple mixture and pour 4 tbsp. of icing on top. Repeat everything again and finish with 2 sheets of filo pastry
5
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for approx. 1 1/4 hours. Remove the gibanica and brush with the remaining butter