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Prekmurska Gibanica

Name: Prekmurska Gibanica
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 10 servings
Cuisine: slovenian
Ingredients: 12 sheets filo pastry; 100 g ground poppy seeds; 80 g sugar (for poppy seed layer); 100 ml warm milk (for poppy seed layer); 400 g cottage cheese or quark; 2 large eggs (for cheese layer); 50 g sugar (for cheese layer); 1 tsp lemon zest; 200 g ground walnuts; 80 g sugar (for walnut layer); 50 g raisins; 3 large apples, peeled and grated; 1 tsp cinnamon; 50 g sugar (for apple layer); 150 ml sour cream; 100 g butter, melted

Decadent Slovenian layered pastry from the Prekmurje region, with alternating fillings of poppy seed, cottage cheese, walnut, and apple.

Prep

60 min

Cook

60 min

Servings

Difficulty

Hard

★★★★★

4.9(580 ratings)

#pastry#layered#poppy seed#walnut#apple#filo

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About This Recipe

Prekmurska gibanica is a showstopper dessert from Slovenia's easternmost Prekmurje region, where Hungarian culinary influences blend with Slovenian tradition. The pastry layers four distinct fillings — sweetened poppy seeds, lemony cottage cheese, ground walnuts with raisins, and cinnamon apple — between sheets of filo or stretched dough, all bound together with eggs and cream. The word 'gibanica' means 'layered thing.' It earned EU protected designation of origin status in 2010, cementing its place as a symbol of Slovenian regional identity.

Ingredients

Serves 10

12 sheetsfilo pastry
100 gground poppy seeds
80 gsugar (for poppy seed layer)
100 mlwarm milk (for poppy seed layer)
400 gcottage cheese or quark
2 largeeggs (for cheese layer)
50 gsugar (for cheese layer)
1 tsplemon zest
200 gground walnuts
80 gsugar (for walnut layer)
50 graisins
3 largeapples, peeled and grated
1 tspcinnamon
50 gsugar (for apple layer)
150 mlsour cream
100 gbutter, melted

Instructions

1
Prepare four fillings
Poppy: mix ground poppy seeds, sugar, and warm milk. Cheese: beat cottage cheese with eggs, sugar, and lemon zest. Walnut: combine walnuts, sugar, and raisins. Apple: mix grated apple with cinnamon and sugar.
2
Layer the gibanica
Grease a deep baking dish. Layer: 2 filo sheets (brushed with butter), poppy seed filling, 2 filo sheets, cheese filling, 2 filo sheets, walnut filling, 2 filo sheets, apple filling, 2 filo sheets. Repeat once if dish is large enough. Finish with 2 filo sheets.
3
Top with cream mixture
Pour beaten eggs mixed with sour cream over the entire top layer. Score gently with a knife.
4
Bake
Bake at 180 °C for 55–60 minutes until golden brown. Cool before serving.

Pro Tips

→
Keep filo sheets under a damp cloth while working to prevent drying.
→
The four fillings should each be prepared ahead to make assembly efficient.
→
Let the gibanica rest for at least 1 hour before slicing for clean layers.

Variations

•
Swap apple for pear or quince in autumn.
•
Add rum-soaked raisins to the walnut layer for extra richness.

Storage

Covered at room temperature for 2 days, or refrigerated for up to 5 days. Serve at room temperature.

History & Origin

Gibanica has been baked in Prekmurje for centuries, with the layered format reflecting the region's agricultural abundance. The four fillings represent the four seasons in some interpretations.

Frequently Asked Questions

Can I use strudel dough instead of filo?

Yes — hand-stretched strudel dough is the traditional choice and gives a chewier, more rustic texture.

Nutrition Facts

Per serving (200g) · 10 servings total

Calories450kcal

Protein12g

Carbohydrates52g

Fat22g

Fiber4g

Protein12g

Carbs52g

Fat22g

Time Summary

Prep time60 min

Cook time60 min

Total time120 min

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About This Recipe

Ingredients

Serves 10

12 sheetsfilo pastry

100 gground poppy seeds

80 gsugar (for poppy seed layer)

100 mlwarm milk (for poppy seed layer)

400 gcottage cheese or quark

2 largeeggs (for cheese layer)

50 gsugar (for cheese layer)

1 tsplemon zest

200 gground walnuts

80 gsugar (for walnut layer)

50 graisins

3 largeapples, peeled and grated

1 tspcinnamon

50 gsugar (for apple layer)

150 mlsour cream

100 gbutter, melted

Instructions

Prepare four fillings

Poppy: mix ground poppy seeds, sugar, and warm milk. Cheese: beat cottage cheese with eggs, sugar, and lemon zest. Walnut: combine walnuts, sugar, and raisins. Apple: mix grated apple with cinnamon and sugar.

Layer the gibanica

Grease a deep baking dish. Layer: 2 filo sheets (brushed with butter), poppy seed filling, 2 filo sheets, cheese filling, 2 filo sheets, walnut filling, 2 filo sheets, apple filling, 2 filo sheets. Repeat once if dish is large enough. Finish with 2 filo sheets.

Top with cream mixture

Pour beaten eggs mixed with sour cream over the entire top layer. Score gently with a knife.

Bake

Bake at 180 °C for 55–60 minutes until golden brown. Cool before serving.