Prekmurska Gibanica

Prekmurska Gibanica is a traditional Slovenian pastry that originated from the region of Prekmurje. Known for its rich and layered composition, this dessert is a testament to the diverse cultural influences in the area, combining flavors and techniques from Hungarian, Austrian, and Balkan cuisines. Prekmurska Gibanica was first documented in the 1828 Codex Vindobonensis and has since become a symbol of Slovene culinary tradition, even receiving a protected designation within the European Union as a Traditional Specialty Guaranteed product.

Ingredients

To make this multilayered dessert, you'll need the following ingredients:

• Phyllo dough
• Cottage cheese or Ricotta
• Poppy seeds
• Apples
• Walnuts
• Sugar
• Cinnamon
• Raisins
• Butter
• Cream
• Eggs
• Salt

Preparation Steps

1. Preparing the Poppy Seed Layer

   Grind 250g of poppy seeds and mix with 100g of sugar and a pinch of salt. Set aside.

2. Preparing the Cottage Cheese Layer

   Combine 500g of cottage cheese or ricotta with 1 egg and another 100g of sugar. Ensure it is well blended and smooth.

3. Preparing the Walnut Layer

   Chop 200g of walnuts finely and mix them with 80g of sugar and a sprinkle of cinnamon.

4. Preparing the Apple Layer

   Peel and grate 500g of apples, then mix with 80g of raisins, 100g of sugar, and a dash of cinnamon. Drain any excess liquid to prevent the phyllo dough from becoming soggy.

Building the Gibanica

1. Butter a baking pan generously, and place a layer of phyllo dough as the base, ensuring it covers the corners of the pan.
2. Apply some melted butter over the dough, then add a layer of the poppy seed mixture.
3. Cover with another sheet of phyllo dough brushed with butter, then spread the cottage cheese mixture.
4. Repeat the process with the walnut mixture and apple mixture, interspersing each with phyllo dough.
5. Continue layering until all mixtures are used, typically in this order: poppy seeds, cottage cheese, walnuts, and apples.
6. Finish with a final layer of phyllo dough and brush the top layer with butter and a mixture of 2 beaten eggs with 200ml of cream.

Cooking Instructions

Bake the Prekmurska Gibanica in a preheated oven at 180°C (356°F) for about 60 minutes. Adjust the cooking timer as needed based on your oven's performance. The top should be golden and flaky.

Serving Suggestions

Let the Prekmurska Gibanica cool before slicing. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy a slice with a cup of strong coffee or a dessert wine to highlight its rich flavors. This pastry is perfect for festive occasions or a luxurious family gathering, bringing an authentic taste of Slovenia to your table.