Prekmurska Gibanica Recipe
Ingredients
- FOR FILLINGS:
- 150 g poppy seeds
- 100 g sugar
- 60 ml warm milk
- 200 g fresh cottage cheese (quark)
- 1 egg
- 50 g sugar
- 1 teaspoon vanilla extract
- 200 g ground walnuts
- 100 g sugar
- 2 medium apples, peeled and grated
- 50 g sugar
- 1 teaspoon cinnamon
- FOR ASSEMBLY:
- 500 g filo pastry (about 12 sheets, thawed if frozen)
- 150 g sour cream
- 100 ml double cream
- 100 g unsalted butter, melted
- Icing sugar, for dusting
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease and line a 23 x 33 cm baking dish.
- 2
Start by preparing the fillings.
- 3
In a bowl, mix the poppy seeds with 100 g sugar and warm milk. Stir well and set aside.
- 4
In another bowl, mash the cottage cheese with the egg, 50 g sugar, and vanilla extract until smooth.
- 5
In a third bowl, mix the ground walnuts with 100 g sugar.
- 6
In a fourth bowl, combine grated apples with 50 g sugar and cinnamon. Let sit for 5 minutes, then drain excess liquid.
- 7
In a small bowl, whisk together the sour cream and double cream.
- 8
Lay one sheet of filo in the bottom of the dish and brush with melted butter. Repeat this with 2 more sheets, buttering each one.
- 9
Spread the poppy seed filling evenly over the top.
- 10
Add 2 more filo sheets, brushing each with butter.
- 11
Spread the cottage cheese filling over this layer.
- 12
Repeat with 2 more buttered filo sheets.
- 13
Add the walnut filling next.
- 14
Again, layer 2 buttered filo sheets.
- 15
Add the apple filling.
- 16
Repeat the entire filling sequence once more, layering filo sheets between each filling as before.
- 17
Finish with 2 to 3 buttered filo sheets on top.
- 18
Pour the cream mixture evenly over the assembled gibanica. Let it sit for 10 minutes to soak in.
- 19
Bake for 55 to 60 minutes, or until the top is golden and crisp.
- 20
Allow to cool completely before slicing. Dust with icing sugar before serving.
