Instructions
- Make the dough
- Mix flour, egg, salt, water, and oil. Knead into a smooth dough.
- Divide into 2 balls, cover, and let rest 30 minutes.
- Prepare the fillings
- For poppy seeds: warm milk, stir in sugar and poppy seeds. Cool.
- For cottage cheese: mix cheese, eggs, sugar, and vanilla sugar.
- For apples: grate apples, mix with sugar and cinnamon.
- For walnuts: warm milk, stir in sugar and walnuts.
- Assemble the gibanica
- Roll out the dough thinly. Place one sheet on the greased baking dish (let it hang over edges).
- Spread fillings in order: poppy → cheese → apple → walnut.
- Between each layer, drizzle with beaten egg-sour cream mixture and some melted butter.
- Repeat the layering again (so you have 8 filling layers in total).
- Finish
- Fold overhanging dough over the top, brush with sour cream mixture.
- Bake
- Bake at 180°C (350°F) for about 1 hour, until golden on top.
- Serve
- Let cool slightly, cut into squares, and dust with powdered sugar if desired.
Would you like me to give you a simpler “shortcut” version of Prekmurska gibanica using phyllo dough instead of making the pastry from scratch?