Pie with three fillings Snail

For the poppy seed filling of the three-fill pie, mix the poppy seeds with sugar and milk in a ladle. Cook over low heat for 30 minutes. Cool and grind in a coffee grinder or mortar. Season with cinnamon and stir.

For the apple filling, peel the apples and grate them on a coarse grater. Mix with sugar, lemon juice and zest. Transfer to a colander set over a bowl. Leave for 30 minutes to allow the juice to drain.

For the curd filling, mix cottage cheese with sugar, sour cream, egg and vanilla sugar. Add washed and dried raisins. Stir.

Turn on the oven to preheat to 180°C. Place the butter in a heatproof container and melt in a preheating oven. Line a baking tray with baking paper.

Remove the phyllo dough sheets from the packaging and cover with cling film and a towel. Take out the sheets one at a time.

Use a pastry brush to brush the sheet of phyllo dough with melted butter. Place another sheet on top and brush with oil. Place the poppy seed filling and smooth it out. Roll into a roll, roll into a snail. Place on a baking sheet.

Repeat the previous step with the next two sheets of dough and apple filling. Do not roll the roll like a snail, but wrap it around the snail on the baking sheet.

Butter the next two sheets, spread with half of the curd filling, repeat. Wrap around the snail on the baking sheet. The result is a large snail-shaped pie with three fillings.

Brush the pie with three fillings with a mixture of the remaining butter and sour cream. Place in the oven and bake for 35-40 minutes until golden brown.

Transfer the finished pie with three fillings along with the paper to a wire rack and cool for about 15 minutes. Transfer to a board. Cut into wedges, from the center to the edges, so that each piece of pie has three different fillings.