Entree: Slovenia – Southern Culinary Region – Prekmurska Gibanica (Layered Slovenian pastry from Prekmurje with poppy seed, cheese, apple, and walnut fillings)

Serving Size: 8

Approximate Time

Prep 50 min

Cook 55 min

Additional 30 min

Total 2 hrs 15 min

Ingredients

- 16 oz (450 g) phyllo dough (1 package), thawed
- 16 oz (450 g) farmer's cheese or quark (or ricotta)
- 8 oz (225 g) poppy seeds, ground
- 8 oz (225 g) walnuts, finely chopped
- 3 medium apples, about 1.3 lb (600 g) total, peeled and grated
- 1 1/2 cups (300 g) granulated sugar, divided
- 4 large eggs
- 8 tbsp (115 g) unsalted butter, melted, plus extra for greasing the pan
- 1 cup (240 ml) milk, divided
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (2.5 g) salt
- 1 tsp (2 g) ground cinnamon (for apple layer)
- Powdered sugar for dusting (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Butter a 9x13 inch (23x33 cm) baking pan and set aside.
2. Prepare the poppy filling: in a small saucepan combine the ground poppy seeds, 1/2 cup (100 g) sugar, and 1/2 cup (120 ml) milk; warm gently and stir until combined and slightly thickened, then cool.
3. Prepare the cheese filling: in a bowl beat together the farmer's cheese, 2 eggs, 1/2 cup (100 g) sugar, 1/2 cup (120 ml) milk, vanilla, and a pinch of salt until smooth.
4. Prepare the walnut filling: mix the chopped walnuts with 1/4 cup (50 g) sugar and 2–3 tbsp (30–45 ml) milk until moist but still crumbly.
5. Prepare the apple filling: toss the grated apples with 1/4 cup (50 g) sugar and the cinnamon; drain any excess juice so the apples are not watery.
6. Assemble: lay one sheet of phyllo in the prepared pan and brush lightly with melted butter. Repeat to make a thin base of 3–4 phyllo sheets. Spread a thin layer of poppy filling over the phyllo, then cover with 2–3 phyllo sheets brushed with butter. Next spread the cheese filling, cover with 2–3 phyllo sheets, then the apple filling, more phyllo, then the walnut filling. Repeat the sequence so there are four distinct filling layers, finishing with 3–4 buttered phyllo sheets on top.
7. Beat the remaining 2 eggs with 2 tbsp (30 ml) milk and brush over the top layer; pour any remaining melted butter over the top. Bake for 45–60 minutes until the top is deeply golden and a skewer inserted in the center comes out mostly clean.
8. Cool for at least 30 minutes, dust with powdered sugar if desired, then cut into squares and serve warm or at room temperature.