Prekmurska gibanica🇭🇺

Instructions

1. Prepare the fillings

Make each filling in a separate bowl:

  1. Poppy seeds:
    Mix poppy seeds, sugar, vanilla sugar, lemon zest, and warm milk.
  2. Walnuts:
    Combine walnuts, sugar, vanilla, and cinnamon.
  3. Apples:
    Grate apples, mix with sugar, cinnamon, and lemon juice.
  4. Cottage cheese:
    Mix cottage cheese with eggs, sour cream, sugar, and vanilla sugar.

2. Prepare the cream mixture

Whisk together sour cream, milk, and 1 egg.
This will help the layers stay moist and hold together.

3. Layering (Traditional Order)

Grease a baking dish (about 9Ă—13 / 23Ă—33 cm).

  1. Lay 2 sheets of phyllo pastry. Brush generously with melted butter.
  2. Spread poppy seed filling → brush with cream mixture.
  3. Add 2 more phyllo sheets → brush with butter.
  4. Spread walnut filling → brush with cream mixture.
  5. Add 2 more phyllo sheets → brush with butter.
  6. Spread apple filling → brush with cream mixture.
  7. Add 2 more phyllo sheets → brush with butter.
  8. Spread cottage cheese filling → brush with cream mixture.
  9. Finish with 1–2 phyllo sheets on top, brushed well with butter.

Pour the remaining cream mixture over the top.

4. Bake

  • 180°C / 350°F
  • 50–60 minutes, until golden on top.

Let the gibanica cool completely before slicing so the layers can set beautifully.

Serving

Dust with powdered sugar and serve warm or chilled.

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