How to Make Prekmurska Gibanica: A Taste of Slovenian Tradition

Prekmurska gibanica. It rolls off the tongue, doesn’t it? This Slovenian layered pastry, hailing from the northeastern region of Prekmurje, is as fun to say as it is delicious to eat. Imagine this: flaky dough layered with poppy seeds, walnuts, apples, and ricotta cheese, all baked to golden perfection. Doesn’t that sound like a dream? Today, we’re diving into the heart of this traditional delicacy and I’ll guide you, step-by-step, on How To Make Prekmurska Gibanica in your own kitchen. Trust me, it’s easier than you think, and the result is pure culinary magic!

Unraveling the Layers: Ingredients You’ll Need

Let’s gather our ingredients. Don’t be intimidated by the list, many of these are pantry staples, and the unique ones are worth seeking out for that authentic prekmurska gibanica experience:

For the dough:

• 500g all-purpose flour
• 1 teaspoon salt
• 250ml lukewarm water
• 2 tablespoons sunflower oil

For the poppy seed filling:

• 250g ground poppy seeds
• 100g sugar
• 1 teaspoon vanilla extract
• 125ml milk

For the walnut filling:

• 250g ground walnuts
• 100g sugar
• 1 teaspoon cinnamon
• 125ml milk

For the apple filling:

• 1kg apples, peeled, cored, and grated
• 100g sugar
• 1 teaspoon cinnamon
• Juice of half a lemon

For the ricotta cheese filling:

• 500g ricotta cheese
• 2 eggs
• 100g sugar
• 1 teaspoon vanilla extract

For brushing the pastry:

• 100g melted butter

A Baker’s Best Friend: Tools of the Trade

You’ll need a few key tools to make this recipe a success:

• Large mixing bowl
• Rolling pin
• 9×13 inch baking dish
• Pastry brush

From Flour to Feast: Crafting Your Gibanica

Now, let’s bring this Slovenian masterpiece to life!

Part 1: Preparing the Dough

1. In a large bowl, combine flour and salt. Make a well in the center and pour in the lukewarm water and oil.
2. Mix with a wooden spoon until it forms a dough, then transfer to a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
3. Divide the dough into 8 equal parts and shape each into a ball. Cover with a damp cloth and let rest for 30 minutes.

Part 2: Creating the Fillings

1. Preheat oven to 375°F (190°C).
2. Poppy Seed Filling: In a saucepan, combine ground poppy seeds, sugar, vanilla extract, and milk. Cook over medium heat for 5-7 minutes, stirring constantly, until thickened.
3. Walnut Filling: Repeat the same process as the poppy seed filling, using ground walnuts and cinnamon instead.
4. Apple Filling: In a separate saucepan, combine grated apples, sugar, cinnamon, and lemon juice. Cook over medium heat for 10-15 minutes, stirring occasionally, until softened.
5. Ricotta Filling: In a bowl, whisk together ricotta cheese, eggs, sugar, and vanilla extract until smooth.

Part 3: Assembling the Gibanica

1. Grease your baking dish.
2. On a lightly floured surface, roll out one dough ball into a thin rectangle, slightly larger than your baking dish.
3. Gently transfer the dough to the baking dish, letting it overhang the edges. Repeat with two more dough balls, layering them on top of each other.
4. Spread the poppy seed filling evenly over the dough layers.
5. Repeat steps 2-4, using the walnut filling this time.
6. Now, repeat steps 2-4 again, using the apple filling.
7. For the final layer, roll out a dough ball and place it over the apple filling.
8. Pour the ricotta filling evenly over the top.
9. Fold the overhanging dough edges over the ricotta filling, tucking them in to seal the gibanica.
10. Brush the top with melted butter.
11. Bake for 45-50 minutes, or until golden brown.

Part 4: Serving and Enjoying

1. Let the gibanica cool slightly before cutting into squares.
2. Dust with powdered sugar (optional) and serve warm.

Slice of Prekmurska Gibanica

Baking Tips from a Slovenian Grandma

While the steps are straightforward, here are a few insider tips I learned from my own grandmother to make your prekmurska gibanica truly special:

• Don’t overwork the dough: Knead it just until smooth to avoid a tough texture.
• Thin is in: Roll your dough layers as thinly as possible for maximum flakiness.
• Get saucy: Don’t be afraid to add a splash of milk or cream to your fillings if they seem too thick.
• Rest is best: Allowing the gibanica to cool slightly before cutting will prevent the fillings from spilling out.

FAQs: Your Gibanica Questions, Answered

Q: Can I freeze prekmurska gibanica?

A: Absolutely! You can freeze the baked gibanica for up to 2 months. Thaw it overnight in the refrigerator and reheat before serving.

Q: I can’t find ground poppy seeds. Can I use whole ones?

A: Yes, you can grind whole poppy seeds in a coffee grinder or food processor until finely ground.

Q: What can I serve with prekmurska gibanica?

A: It’s delicious on its own, but you can also serve it with a dollop of whipped cream, vanilla ice cream, or a cup of coffee.

Ingredients for Prekmurska Gibanica

A Taste of Tradition, Made by You

There you have it – your guide to making prekmurska gibanica. More than just a recipe, it’s a celebration of Slovenian heritage, passed down through generations. So, gather your ingredients, put on your apron, and let the aromas of this delicious pastry fill your kitchen. And remember, the most important ingredient you bring to this recipe is your love for good food and the joy of sharing it with loved ones. Happy baking!