Prekmurska gibanica (Slovenia)

Preparation

 
Prekmurska gibanica is made from two mixtures; shortcrust pastry and strudel pastry. Use the shortcrust pastry to line the baking tray

 
·Add all the ingredients needed to make the shortcrust pastry and form into a dough. Knead the dough until smooth and leave to stand for 30 minutes

 
·Meanwhile, prepare the strudel pastry and let this stand too. Beforehand, make 6 loaves out of the dough, as these will be easier to stretch and manipulate

 
Meanwhile, prepare all four fillings

 
Poppy seed filling

 
·Grind the poppy seeds, pour on hot milk and mix in the sugar and vanillin sugar

 
Curd filling

 
·Crumble the curd using a fork and mix with an egg, cream, raisins and sugar

 
Walnut filling

 
·Grind the walnuts, pour on hot milk and mix with sugar and cinnamon

 
Apple filling

 
·Peel the apples, cut into small segments and stewed with the sugar until quite soft

 
·Add the cinnamon and lemon zest

 
·Roll out the shortcrust pastry until half a finger thick and place on a greased baking tray. The edges of the baking tray should also be covered

 
·Pull the strudel pastry apart on a tea towel sprinkled with flour

 
·Spread the poppy seed filling onto the shortcrust pastry (approx. half a centimetre thick) and cover the filling with the strudel pastry

 
·Spread butter onto the top layer

 
·Spread the curd filling onto the strudel pastry and cover with strudel pastry

 
·Spread on butter

 
·Spread on the nut filling, then add another layer of strudel pastry coated with butter

 
·Add the apple filling, strudel layer and butter

 
·Repeat the whole process with the fillings one more time

 
·The top layer should consist of one or two strudel layers with butter

 
·Pour cream over the Gibanica.

 
Put the baking tray into the preheated oven and bake at a moderate temperature for around 1 hour