This great-looking and tasty pie can be a nice addition to your cook book!

Doughi: 500g flour
20g pressed yeast = 4g dry yeast
100g sugar
1cup lukewarm milk
2 egg yolks
Pinchi of salt
100g unsalted butter
½ lemon’s grated peel
Fruit filling: 300g fresh apricots or cherries
40g sugar
1tbsp lemon juice
Cottage cheese filling:
125g cottage cheese
100g cream
1tbsp sugar
1pack vanilla sugar (or a pinch of chopped vanilla)
250g poppy-seed (can be substituted with fried grated huzelnuts, mixed with rum and sugar)
Greasei and ground dried bread-crumbs for bakery mould.

Stiri together milk and yeast 1 tablespoon sugar until yeast is dissolved and let stand about 5 minutes.
Sifti flour. Stir sugar into 3 cups flour in a large bowl, add yeast mixture, butter, lemon peel stirring to make a soft dough. Turn out dough onto a floured surface and knead, adding just enough more flour to prevent sticking, until smooth and elastic, 6 to 10 minutes. Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.

Meanwhile seed the fruits, chop them and blend with sugar and lemon juice.
Blend cottage cheese with cream, sugar and vanilla.

Preheat oven to 175C. Grease cake mould and cover it with dried and finely ground bread-crumbs.
Turn out dough onto a lightly floured surface and knead several times to remove air.

Divide it on 12 equal parts, roll them in thin rectangles, as shown on pictures.

Spread cottage cheese mass over 8 parts of dough, other 4 cover with fruit puree.

Wrap every rectangle on its longer side.

Put rolls in form, by layers

– starting with poppy rolls, then fruit rolls and ending with poppy rolls.
Cover with kitchen towel and let rise in a draft-free room-warm place for about 20 minutes.
Then bake for 60-70 minutes.
Sprinkle warm cake with powdered sugar.