Prekmurska Gibanica Recipe

Ingredients

• FOR FILLINGS:
• 150 g poppy seeds
• 100 g sugar
• 60 ml warm milk
• 200 g fresh cottage cheese (quark)
• 1 egg
• 50 g sugar
• 1 teaspoon vanilla extract
• 200 g ground walnuts
• 100 g sugar
• 2 medium apples, peeled and grated
• 50 g sugar
• 1 teaspoon cinnamon
• FOR ASSEMBLY:
• 500 g filo pastry (about 12 sheets, thawed if frozen)
• 150 g sour cream
• 100 ml double cream
• 100 g unsalted butter, melted
• Icing sugar, for dusting

Instructions

1. Preheat your oven to 180°C (350°F). Grease and line a 23 x 33 cm baking dish.
2. Start by preparing the fillings.
3. In a bowl, mix the poppy seeds with 100 g sugar and warm milk. Stir well and set aside.
4. In another bowl, mash the cottage cheese with the egg, 50 g sugar, and vanilla extract until smooth.
5. In a third bowl, mix the ground walnuts with 100 g sugar.
6. In a fourth bowl, combine grated apples with 50 g sugar and cinnamon. Let sit for 5 minutes, then drain excess liquid.
7. In a small bowl, whisk together the sour cream and double cream.
8. Lay one sheet of filo in the bottom of the dish and brush with melted butter. Repeat this with 2 more sheets, buttering each one.
9. Spread the poppy seed filling evenly over the top.
10. Add 2 more filo sheets, brushing each with butter.
11. Spread the cottage cheese filling over this layer.
12. Repeat with 2 more buttered filo sheets.
13. Add the walnut filling next.
14. Again, layer 2 buttered filo sheets.
15. Add the apple filling.
16. Repeat the entire filling sequence once more, layering filo sheets between each filling as before.
17. Finish with 2 to 3 buttered filo sheets on top.
18. Pour the cream mixture evenly over the assembled gibanica. Let it sit for 10 minutes to soak in.
19. Bake for 55 to 60 minutes, or until the top is golden and crisp.
20. Allow to cool completely before slicing. Dust with icing sugar before serving.