Prekmurska gibanica is a specific dessert. It is one of the Slovenian national culinary specialties and a traditional feature of Prekmurje cuisine. The area of Prekmurje, as well as the entire territory of Slovenia has no comparable products. Prekmurska gibanica has a rich variety of flavors, giving a feeling of tenderness, juiciness and fullness in the mouth.
- Shortcrust pastry
- 20 grams of flour
- 10 grams of margarine or butter
- pinch of salt
- 1 dl of cold water
- Margarine for coating baking tray
- pulled dough
- 90 grams of flour
- 1 egg
- 1 tablespoon oil
- pinch of salt
- lukewarm water for kneading
- Cottage cheese stuffing
- 1 kg low fat cottage cheese (cottage cheese)
- 10 grams of sugar
Prepare cookie base
Crumb margarine into the flour, add salt and knead the dough with the addition of cold water. Egg or some milk is optional.
Preparation of strudel pastry
Flour should be dry. We make a pit in the flour and add the ingredients, knead until smooth and regained dough stretching power.
Cottage cheese stuffing
Add egg yolks, sugar and vanilla sugar to the cheese, salt, grated lemon peel, and mix all together. Finally add washed and soaked raisins in warm water. Split the stuffing into two parts.
Mix ground walnuts with sugar and rum. Split the stuffing into two parts.
Poppy seed stuffing
Add the sugar, vanilla sugar, lemon peel and mix all together with ground poppy. Split the stuffing into two parts.
Peel and grate an apple, add sugar and vanilla sugar, cinnamon and mix all together.
Make hard snow out of egg whites. We mix egg yolks and cream apart and slowly add the snow from whites into it. The mixture is used for dressing of every layer. The full amount of mixture is to be divided into nine parts.
Melt the butter or margarine, and divide into nine parts.
Roll the prepared crisp dough into a form that fits the model for baking strudels. (Rectangular baking dish 40 × 35 or round 30-35 cm in diameter)
Spread margarine over the oven pan, bottom and sides lined with dough pierced with a fork several times.
Then knead the rest of the dough, split into ten balls, coating them with oil and leave for 30 minutes to rest. Then roll them and spread out and brush with oil so they do not stick and put one on top of another, that is to say stack them. Stretched dough should be the size of the baking tray (to cover the bottom of the baking tray).
Now the order is the following, one stretched dough put over the fragile dough and douse with half cottage cheese stuffing. We then sprinkle with melted butter and mixture.
Over that then position the other pulled dough, which is coated with half walnut dressing and sprinkled with butter and mixture.
The following is the third layer of extruded dough, which is coated with half of poppy dressing and sprinkled with butter and mixture.
Place the fourth layer of extruded dough, sprinkle with bread crumbs and coat with half of apple dressing. Pour butter and mixture over.
Cover with the fifth pulled dough and repeat the procedure (cottage cheese, walnuts, poppy seeds, apples). Between each layer goes a layer of towed dough. We end up with ninth pulled dough which we sprinkle with butter and mixture.
We then repeatedly pierce the pie up the bottom of the baking tray and bake for about an hour in the oven at 200 degrees.
When it cools off in the roasting pan, cut the pie into cubes. The knife should be swept between cuts for them to be smooth and so we could see all the layers nicely.