Preparation

Peel and slice the apples, add 60 g of sugar and ½ teaspoon of cinnamon. In another bowl, mix ground walnuts, 60 g of sugar and ½ teaspoon of cinnamon. For the third filling mix the ground poppy seeds, 60 g of sugar and ½ teaspoon of cinnamon. Pour the rum over raisins and let them rest for a while. Melt butter on low heat. Whisk eggs well into sour cream.

In a greased baking dish (size 21×34 cm/8×13 in) put two sheets of dough that you cut to the dimensions of the pan. Pour 3 tablespoons of melted butter and place half the amount of filling of walnuts, drizzle with 3 tablespoons of the mixture of cream and eggs and put two new sheets of dough. Drizzle again with 3 tablespoons melted butter, place half the amount of apple filling  and then pour 3 tablespoons of cream and eggs mixture. Then two new sheets of dough, melted butter, raisins and the mixture of cream and eggs. Pour butter on the next two sheets, half the amount of poppy filling and a mixture of cream and eggs. Repeat all with the remaining sheets of dough and fillings.

Pour the remaining mixture of cream and eggs onto the final layer of the pastry and bake for 40 minutes in the oven previously heated to 180°C (350°F).