Entree: Slovenia – National Cuisine – Prekmurska Gibanica (A rich, multi-layered Slovenian pastry composed of alternating thin dough and four traditional fillings: poppy seed, quark cheese, apple, and walnut)

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 50 min

Additional 3 hrs

Total 4 hrs

Ingredients

- 1 1/2 cups (190 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1/2 tsp (2.5 g) salt
- 1/2 cup (113 g) unsalted butter, cold and cubed
- 1 large egg, approx. 50 g
- 2–3 tbsp (30–45 ml) cold water, as needed
- 10 sheets phyllo pastry, thawed if frozen
- 1/2 cup (113 g) unsalted butter, melted (for brushing phyllo)
Poppy seed filling:
- 1 1/2 cups (200 g) ground poppy seeds
- 2/3 cup (135 g) granulated sugar
- 1 cup (240 ml) milk
- 2 tbsp (30 g) honey
Quark/cheese filling:
- 16 oz (450 g) quark or full-fat ricotta
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, approx. 100 g
- 1 tsp (5 ml) vanilla extract
Apple filling:
- 3 medium apples, peeled and finely grated, about 18 oz (500 g) total
- 1/3 cup (67 g) granulated sugar
- 1 tsp (2 g) ground cinnamon
Walnut filling:
- 1 1/4 cups (140 g) finely chopped walnuts
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) milk
Topping:
- 1 cup (240 ml) sour cream
- 2 tbsp (25 g) granulated sugar
- Zest of 1 lemon
- 1 egg yolk (optional, for gloss), approx. 18 g

Instructions

1. Preheat oven to 350°F (175°C). Prepare a 9x13 inch (23x33 cm) baking dish by greasing it with butter.
2. Make the shortcrust base: in a bowl combine flour, 1/3 cup (67 g) sugar, and salt. Cut in 1/2 cup (113 g) cold butter until mixture resembles coarse crumbs. Stir in 1 large egg (approx. 50 g) and add cold water 1 tbsp at a time until dough holds. Press dough into the bottom of the prepared dish in a thin even layer; set aside.
3. Prepare fillings: Poppy seed filling—warm 1 cup (240 ml) milk in a small saucepan, stir in 1 1/2 cups (200 g) ground poppy seeds, 2/3 cup (135 g) sugar and 2 tbsp (30 g) honey until thickened; cool. Quark filling—beat 16 oz (450 g) quark with 3/4 cup (150 g) sugar, 2 large eggs (approx. 100 g), and 1 tsp (5 ml) vanilla until smooth. Apple filling—toss grated apples (about 18 oz / 500 g) with 1/3 cup (67 g) sugar and 1 tsp (2 g) cinnamon. Walnut filling—mix 1 1/4 cups (140 g) chopped walnuts with 1/2 cup (100 g) sugar and 1/4 cup (60 ml) milk to moisten.
4. Layering: Brush the top of the shortcrust base with melted butter. Lay 2 sheets of phyllo across the base, brushing each sheet with melted butter. Spread a thin layer of poppy seed filling over the phyllo. Add another 2 phyllo sheets (brushing each with butter) and spread the quark filling. Repeat with 2 phyllo sheets + apple filling, then 2 phyllo sheets + walnut filling, finishing with the remaining phyllo sheets on top, all brushed with butter. Trim edges as needed and fold in.
5. Mix topping: combine 1 cup (240 ml) sour cream with 2 tbsp (25 g) sugar and lemon zest; optionally whisk in 1 egg yolk (approx. 18 g) for gloss. Spread the sour-cream mixture evenly over the top phyllo.
6. Bake for 45–55 minutes at 350°F (175°C) until the top is golden and a knife inserted in the center comes out mostly clean. If the edges brown too quickly, cover loosely with foil.
7. Cool completely in the pan (several hours is traditional) so the layers set. Cut into squares and serve at room temperature.