Prekmurska Gibanica - Prekmurje layer pie
Why I Love This Recipe
We received the recipe from Maja
Prekmurska gibanica (Prekmurje layer pie) is a unique dessert among Slovenian national specialties. It is a traditional part of Prekmurje cuisine with no comparable dish in the whole of Slovenia. It derives its name from the word “güba”, which means “fold” and refers to the characteristic layered composition (with poppy seeds, cottage cheese, walnuts and apples) that gives the gibanica its colorful look. Prekmurska gibanica is distinguished by a rich array of aromas and flavors as well as a pleasant sensation in the mouth evoking the feelings of softness, juiciness and richness. My grandmother taught me to do it, but I follow the recipe only in 99% since I do not add raisins :)
Ingredients You'll Need
1.5 kg apples
1.2 kg curd cheese (cottage cheese)
420 g granulated sugar
300 g poppy seeds
300 g walnuts
250 g margarine, butter or vegetable oil
8 dl sour cream
6 sachets vanilla
First prepare the 4 fillings, a cream mixture and a coating of fat.
The poppy seed filling is prepared with 300 g ground poppy seeds, 100 g sugar and one sachet vanilla sugar.
The curd cheese filling is made with 1.2 kg curd cheese, the yolk of two eggs, 100 g sugar, two sachets vanilla sugar and a pinch of salt.
Mix well until the blend is smooth and spreads nicely.
To make the walnut filling combine 300 g ground walnuts, 100 g sugar and one sachet vanilla sugar.
The apple filling is prepared with 1.5 kg grated apples, 120 g sugar, two sachets vanilla sugar and cinnamon.
For the cream mixture you need 8 dl sour cream and three eggs. Separately, mix the yolks with the sour cream, and then slowly add the stiffly beaten egg whites.
As a coating of fat use 250 g melted margarine, melted butter or vegetable oil.
Start prekmurska gibanica with putting a base of shortcrust pastry on the baking paper.
Sprinkle some melted fat.
Add a layer of strudel pastry, and spread half of the poppy seed filling on top.
Put one scoop of the cream mixture.
Next comes a second layer of strudel pastry, sprinkle some melted fat, spread half of the curd cheese filling, a third layer with the walnut and a fourth layer with the apple filling.
Sprinkle each layer of filling with the cream mixture and melted fat.
Repeat the entire layering procedure in the same order once again.
Place a final layer of strudel pastry, and finish it off with a coating of
fat or sour cream to which an egg yolk has been added.
Bake at a temperature of 160 to 180 °C at least an hour and a half.
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