Prekmurska Gibanica

Gibanica. Photo: Tomo Jeseničnik


300 g (10 2/3 oz) flour

200 ml (4/5 cup) oil


150 ml (3/5 cup) water

60 g (2 oz) poppy seeds

250 g (8 4/5 oz) sugar


500 g (17 3/5 oz) cottage cheese

1 egg

500 ml (2 cup) sour cream

80 g (2 3/5 oz) raisins

100 g (3 1/2 oz) ground walnuts

500 g (17 3/5 oz) apples

grated lemon peel

Stir together flour, salt, lukewarm water and two tablespoons of oil to make dough, then let it rest for an hour. Meanwhile prepare poppy, cheese, walnut and apple fillings.

To make poppy seed filling, ground poppy seeds, add 50 g (1 4/5 oz) sugar and cinnamon to taste. For cottage cheese filling mix cottage cheese, egg, sour cream, raisins and 10 g (2 tsp) sugar. For apple filling stir together ground walnuts and cinnamon. To make apple filling, first wash and peel the apples, then grate them. Add 10 g (2 tsp) sugar, cinnamon to taste and grated lemon peel. 

After the dough has rested, roll it thin, let it dry somewhat, and cut it into sheets the size of the baking tin.

Grease the tin generously, place in the first layer of dough, and sprinkle it with oil. Spread over poppy seed filling, and cover with another sheet. Pour over cottage cheese filling, cover with dough, sprinkle with oil and the mixture of walnuts and cinnamon. Again, cover with a sheet of dough, grease it and spread over grated apples. Repeat all these steps and cover the gibanica with dough. Pour over sour cream and bake at 180°C (350°F) for just over an hour.

Instead of making the rolled dough by yourself, you can buy ready-made dough for gibanica. You can also use less fat and sprinkle the gibanica with oil only immediately before baking. In this case coat every dough layer with sour cream.

Prekmurska gibanica - Dessert from Prekmurje protected by EU, March 2010 /Read more »