Awesome Slovenian Apple Strudel Recipe

strudel with apple

Difficulty: Pro

Preparation time: 60 minutes


250 g strudel dough sheets (finished)
100 ml whipped cream (for watering)
100 ml whipped cream and some icing sugar (for whipping)
80 g butter (melted, for the mold)

For the apple filling:

300 g apples (peeled)
20 g butter
30 g sugar
1/2 glass cinnamon and lemon zest

For the filling of pots:

300 g curd
2 eggs
30 g sugar
50 ml  sour cream
1 tbsp. raisins

For the nut filling:

100 g nuts
30 g sugar
50 ml sour cream

For the abundance of poppies:

100 g poppy seeds (grated)
1 glassmilk
30 g sugar
1pack of vanilla sugar
50 ml sour cream


  1. For the Slovenian apple strudel, first, prepare the four fillings. For the apple filling, thinly sliced ​​thinly sliced ​​apples in butter and sugar and season with cinnamon and grated lemon peel.
  2. To fill the curd, drive the curd, which has been crushed with a fork, with eggs, sugar, and cream and fold in the raisins.
  3. Mix the grated nuts with sugar and sour cream for the fullness of the nut.
  4. For the poppy seed filling, bring the grated poppy seeds to the boil in a little hot milk.
  5. Grease melted butter in a clay or stainless steel box mold and line the bottom with a strudel sheet.
  6. Now put on a layer of fullness and a strudel leaf coated with melted butter in the following order: nut, apple, curd cheese, poppy seeds, curd cheese, apple, nut.
  7. Only the abundance of poppies in the middle is not halved, but applied entirely and sprinkled with sugar and vanilla sugar and drizzled with sour cream.
  8. The end of the Gibanica is the last strudel leaf, over which you then pour the whipped cream before baking the Gibanica at 190 ° C for about 1 hour.
  9. Allow the finished Gibanica to cool, tumble it and cut it into slices approx. 2 cm thick and serve with whipped and slightly sweetened cream.


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