Gibanica with walnuts, cheese, apples and poppy seeds

Ingredients

For the walnut filling

• 250 g ground walnuts
• 3 tablespoons sugar
• 150 ml milk

For the cheese filling

• 500 g cottage cheese
• 3 tablespoons sugar
• 2 eggs
• 1 teaspoon ground cinnamon

For the apple filling

• 6 large apples (about 1.2 kg)
• 1 teaspoon ground cinnamon
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

For the poppy seed filling

• 250 g ground poppy seeds
• 300 ml milk
• 2 tablespoons sugar

For the brushing mixture

• 3 eggs
• 5 tablespoons sugar
• 150 ml oil
• 250 ml yogurt or sour cream
• 3 tablespoons semolina
• 1 sachet baking powder (10 g)

For the pan

• 20 g butter

Other

• 1 pack Linco filo pastry sheets

Preparation

1. Thaw the pastry sheets and prepare a baking pan the same size, greased with 20 g butter. Heat the oven to 180°C for about 10 minutes, until it reaches the set temperature. Allow about 45 minutes for preparation and assembly. 2. Heat 150 ml milk in a saucepan over low heat for 1 minute, until lukewarm. Dissolve 3 tablespoons sugar in it, let the milk cool, then stir it into the ground walnuts. 3. Crumble the cottage cheese with a fork or blend it. Mix it with 3 tablespoons sugar, 2 eggs and 1 teaspoon cinnamon. 4. Peel the apples, grate them on the coarse side of a grater and mix them with 2 tablespoons sugar, 1 teaspoon cinnamon and 1 tablespoon lemon juice. 5. Heat 300 ml milk over low heat for 2 minutes, until lukewarm. Dissolve 2 tablespoons sugar in it, let it cool, then stir in the ground poppy seeds. 6. Beat 3 eggs with 5 tablespoons sugar until the sugar dissolves. Mix the semolina with the baking powder and add them, then pour in the yogurt or sour cream and the oil. Mix until smooth. 7. Lay 2 whole pastry sheets in the pan and pour 2 ladles of the brushing mixture over them. Spread it over the sheets, then add the walnut filling. Place one sheet on top and brush it with 1 ladle of the mixture; repeat with another sheet, then add the cheese filling and smooth it out. Continue with two brushed sheets and the apple filling, then two more brushed sheets and the poppy seed filling. 8. Place 2 sheets on top and pour the remaining mixture over them. Pierce the cake with the tip of a knife. 9. Bake the cake for 40 minutes at 180°C, until the top sheets are browned. Let it cool completely, about 2 hours, then cut it into portions.