Prekmurska Gibanica (Layered Pastry with Poppy Seed, Walnut, Apple and Cottage Cheese)

Name: Prekmurska Gibanica (Layered Pastry with Poppy Seed, Walnut, Apple and Cottage Cheese)
Yield: 12
Cuisine: Slovenia
Ingredients: Filo or strudel pastry — 10 sheets; Butter, melted — 100 g (7 tbsp); Ground poppy seeds — 250 g (2 cups); Ground walnuts — 250 g (2 1/2 cups); Apples, peeled and grated — 400 g (3 cups); Skuta or cottage cheese — 300 g (1 1/3 cups); Sugar, divided — 200 g (1 cup); Heavy cream — 300 ml (1 1/4 cups); Eggs — 3; Ground cinnamon — 1 tsp; Vanilla extract — 1 tsp; Raisins — 50 g (1/3 cup)

The Quirky Foodster Team

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Servings

Ingredients

Filo or strudel pastry — 10 sheets
Butter, melted — 100 g (7 tbsp)
Ground poppy seeds — 250 g (2 cups)
Ground walnuts — 250 g (2 1/2 cups)
Apples, peeled and grated — 400 g (3 cups)
Skuta or cottage cheese — 300 g (1 1/3 cups)
Sugar, divided — 200 g (1 cup)
Heavy cream — 300 ml (1 1/4 cups)
Eggs — 3
Ground cinnamon — 1 tsp
Vanilla extract — 1 tsp
Raisins — 50 g (1/3 cup)

Method

Preheat the oven to 180°C (350°F) and brush a deep baking dish with melted butter.
In separate bowls, prepare each filling: mix the poppy seeds with 50 g sugar and a little cream; mix the walnuts with 50 g sugar and a little cream; mix the grated apple with cinnamon and raisins; mix the skuta with the remaining sugar, one egg and vanilla.
Whisk the remaining eggs into the rest of the cream to make a moistening mixture for the pastry layers.
Line the baking dish with 2–3 sheets of pastry, brushing each with melted butter and a little of the cream-egg mixture.
Spread over the poppy seed filling, then top with 2 more buttered pastry sheets.
Repeat with the walnut filling, then the apple filling, then the skuta filling, layering buttered pastry sheets between each and finishing with a final layer of pastry on top.
Pour any remaining cream-egg mixture evenly over the top layer.
Bake for 50–60 minutes, until deep golden and set. Cover loosely with foil if the top browns too quickly.
Let rest for at least 20 minutes before slicing into squares to serve.

Introduction: Prekmurska gibanica is a richly layered pastry from Slovenia's northeastern Prekmurje region, holding protected status as a traditional speciality of the European Union.

Cultural Background: Prekmurska gibanica is a richly layered pastry from Slovenia's northeastern Prekmurje region, holding protected status as a traditional speciality of the European Union. Alternating thin pastry sheets with four distinct fillings — poppy seed, walnut, apple and cottage cheese, all bound with cream — it is a labour-intensive centrepiece traditionally made for weddings and major celebrations.

Tips: Work with the pastry sheets covered by a damp cloth while assembling to keep them from drying out. Letting the gibanica rest before slicing helps the layers hold together neatly.

Variations: Some versions include a fifth layer of tarragon-scented filling, though the four-filling version is most classic. Ground hazelnuts can substitute for walnuts if preferred. Vegetarian / Vegan Note Naturally vegetarian as written; a vegan version is difficult to achieve authentically given the reliance on eggs, cream and cottage cheese.

Storage: Refrigerate covered for up to 4 days; the flavour and texture improve after a day of resting.

Reheating: Best served at room temperature or gently warmed in a low oven for 10 minutes. Nutrition (Approx. per Serving) Approx. 420 kcal, 10 g protein, 24 g fat, 43 g carbohydrate per serving.

FAQs:

Q: Can I prepare gibanica a day ahead?

A: Yes, in fact it is traditionally made a day in advance, as resting helps the layers set.

Q: What can I substitute for skuta?

A: Well-drained ricotta or a mix of ricotta and cream cheese makes a close substitute.