Traditional Prekmurska Gibanica
Tradicionalno jelo · Slovenian
A classic layered pastry from the Prekmurje region of Slovenia, featuring distinct layers of poppy seeds, cottage cheese, walnuts, and apples, all baked within a delicate dough.
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Sastojci
- all-purpose flour500 g
- eggs4
- butter250 g
- sour cream500 g
- cottage cheese500 g
- poppy seeds200 g
- walnuts200 g
- apples1 kg
- sugar200 g
- vanilla sugar1 packet
- cinnamon1 tsp
- salt1 tsp
- water100 ml
- lemon zest1
Koraci
- 1
Prepare the dough: Mix flour, 1 egg, half the butter (softened), and a pinch of salt. Knead until smooth, then wrap and chill for 30 minutes.
- 2
Prepare the fillings: Cook poppy seeds with water and sugar until thickened. Mix cottage cheese with 1 egg, sour cream, vanilla sugar, and lemon zest. Grate walnuts and mix with sugar. Peel, core, and thinly slice apples, tossing with sugar and cinnamon.
- 3
Roll out the dough thinly into 4-5 sheets.
- 4
Assemble the gibanica: Layer the dough sheets in a greased baking dish, brushing each with melted butter. Spread the fillings in distinct layers: poppy seed, cottage cheese, walnuts, apples. Repeat layers if necessary, ending with dough.
- 5
Brush the top layer generously with melted butter.
- 6
Bake in a preheated oven at 180°C (350°F) for about 45-60 minutes, until golden brown and cooked through.
- 7
Let cool slightly before slicing and serving. Dust with powdered sugar if desired.
