Legendary Dishes | Prekmurska Gibanica (Prekmurje layered pastry)

Those of you with a sharp eye and knowledge of this pastry will notice there is less cheese in this version. For a sweet pastry use less cheese. For a savoury pastry use more cheese and no sugar in the cheese mixture.
SLOVENIA

This multi-layered pastry has a unique combination and can be made with prepared pastry doughs or with commercial filo pastry. It requires a rectangular baking tin so we choose a 30 centimetre x 30 centimetre tin with a 5 centimetre height and adjusted the amount of filling accordingly.

Therefore this recipe is for a similar sized tin with filo pastry.

Pastry

  • 250 g filo pastry

Fillings

Poppy Seed

  • 350 g poppy seeds, ground
  • 100 g sugar
  • 50 g vanilla sugar

Cheese

  • 1 kg curd cheese
  • 2 eggs

Walnut

  • 150 g walnuts, ground
  • 50 g vanilla sugar

Apple

  • 750 g apples, peeled, cored, puréed
  • 60 g vanilla sugar
  • 1 tsp cinnamon

Cream

  • 350 g sour cream
  • 2 eggs
  • Salt, pinch
  • Butter / Sunflower oil, for greasing and spreading

Grease the tin with butter or oil, place a sheet of filo on the bottom and up along the sides of the tin, brush with oil. Add a second layer and brush with butter or oil.

Spread half of the poppy seed mixture over the pastry sheet. Cover with a sheet of pastry and brush with butter or oil.

Spread half of the cheese mixture over the pastry sheet. Cover with a sheet of pastry and brush with butter or oil.

Spread half of the walnut mixture over the pastry sheet. Cover with a sheet of pastry and brush with butter or oil.

Spread half of the apple mixture over the pastry sheet. Cover with a sheet of pastry and brush with butter or oil.

Repeat with the remaining mixtures, then place two sheets brushed with butter or oil on top of the apple mixture. Spread the cream mixture on top.

Bake at 180ºC for 75 minutes until the top is browned.