Prekmurska Gibanica (Slovenian Layered Poppy Seed and Apple Pastry)
Local name: Prekmurska gibanica
In short: A layered pastry of thin filo sheets filled with poppy seed, walnut, apple and curd cheese, topped with sour cream, the celebration dessert of Prekmurje. It takes about 2 h in total and makes 16 servings.
- Prep
- 1 h
- Cook
- 1 h
- Resting
- 30 min
- Total
- 2 h
- Servings
- 16
- Difficulty
- Medium
- Calories
- 400 kcal
Prekmurska gibanica comes from Prekmurje, the far northeast of Slovenia, and it is baked for weddings, Christmas, Easter and big family lunches. Thin pastry sheets alternate with four fillings: poppy seed, walnut, grated apple and sweet curd cheese, and a sour cream topping goes on for the final bake. It looks like a lot of work, but filo sheets from the shop make it a relaxed afternoon of layering. Serve it in squares, at room temperature.
Instructions
- Heat the oven to 180°C (350°F). Brush a 23 x 33 cm (9 x 13 in) baking dish with melted butter. Keep the filo under a damp cloth as you work so it does not dry out.
- For the poppy seed filling, warm the milk with the sugar and lemon zest until the sugar dissolves. Stir in the ground poppy seeds and cook for 2 minutes, until thick and spreadable. Cool completely.
- For the walnut filling, mix the ground walnuts with the sugar and cinnamon.
- For the apple filling, toss the grated apples with the sugar, cinnamon and lemon juice. Squeeze them in a clean cloth to remove the excess juice.
- For the cheese filling, beat the curd cheese with the eggs, sugar and sour cream until smooth, then stir in the raisins.
- Lay 3 filo sheets in the dish, brushing each with butter, and spread the poppy seed filling over them. Add 2 buttered sheets and the cheese filling, then 2 more sheets and the walnut filling, then 2 more sheets and the apple filling.
- Top with the last 3 filo sheets, brushing each with butter, including the top one. Bake for 40 minutes, until pale golden.
- Whisk the sour cream, eggs and sugar for the topping and pour it evenly over the hot pastry. Bake for 15 to 20 minutes more, until the topping is set and golden brown.
- Cool in the dish for at least 30 minutes, then cut into 16 squares with a sharp knife. Serve at room temperature.
Tips
- Squeeze the grated apples and drain the curd cheese well. Wet fillings make the filo layers soggy.
- Gibanica tastes even better the next day. Cover and refrigerate for up to 4 days, then warm slices for 10 minutes at 150°C (300°F).
Questions and answers
What does Prekmurska gibanica taste like?
Sweet but not heavy, with the nutty bitterness of poppy seeds, warm walnut, tart apple and creamy cheese layers, all softened by the sour cream topping.
Can I make gibanica without poppy seeds?
Yes. Replace the poppy seed layer with extra walnut or apple filling. The classic has four fillings, but the cake is still good with three.
Can I freeze gibanica?
Yes. Freeze cooled squares in a single layer, then bag them for up to 2 months. Thaw in the fridge and warm them briefly in a low oven.
How long does it take to make Prekmurska Gibanica (Slovenian Layered Poppy Seed and Apple Pastry)?
About 2 h in total: 1 h of preparation and 1 h of cooking.
How many calories are in Prekmurska Gibanica (Slovenian Layered Poppy Seed and Apple Pastry)?
About 400 kcal per serving, with 10 g of protein, 42 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 42 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugar | 22 g |
| Sodium | 150 mg |
Estimated values, calculated from the ingredients.
