Prekmurska Gibanica
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The Tale of Prekmurska Gibanica
Prekmurska gibanica comes from Slovenia's Prekmurje region near the Hungarian border, layering poppy seed, walnut, apple, and cheese fillings into one pastry. It earned EU protected status in 2010, recognition of centuries-old regional baking shaped by the area's Hungarian-influenced food culture.
Ingredients
Scale:· 10 servings
- 1 package phyllo pastry sheets
- 300g poppy seeds, ground
- 300g walnuts, ground
- 300g apples, grated
- 250g cottage cheese
- 200g sugar
- 4 eggs
- 200ml cream
- 150g butter, melted
Instructions
- 1Preheat oven to 180°C (350°F) and grease a deep baking dish.
- 2Prepare four separate fillings: ground poppy seeds with a little sugar, ground walnuts with sugar, grated apples with sugar, and cottage cheese mixed with an egg and sugar.
- 3Whisk together remaining eggs and cream to make a custard soak.
- 4Layer phyllo sheets in the dish, brushing with melted butter between layers.
- 5Spread one filling over the phyllo, then add more phyllo sheets, repeating with each filling in turn.
- 6Pour the egg-cream custard over the top layer, letting it soak in.
- 7Bake for 50-60 minutes until golden brown and set.
- 8Cool before cutting into squares and serving.
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