Prekmurska gibanica is a layered pastry of poppy seeds, walnuts, apples and quark from Prekmurje, an EU Traditional Speciality Guaranteed since March 2010.

Wikipedia says it was a festive and ritual dish in Prekmurje, and that the oldest extant document describing it dates from 1828. Prekmurje was under the medieval Kingdom of Hungary until the 16th century and mostly under the Habsburg monarchy afterwards. In Ljubljana, Gostilna Šestica lists a Gibanica Šestica, Slovenska hisa the Prekmurska gibanica for €8.80, and Ja, pr' Lectar says its Prekmurska gibanica won a gold medal.

Where to eat Prekmurska gibanica in Ljubljana

5 editor picks for Prekmurska gibanica in Ljubljana, ranked by editorial score. All Ljubljana signature dishes · Prekmurska gibanica across every city.

Make it at home

Serves 122 hrIntermediate

Ingredients

  • 1 packet phyllo pastry (about 400g)
  • 200g butter, melted, for brushing
  • 200g cottage cheese (skuta), 2 eggs, 50g sugar, vanilla (for cheese layer)
  • 150g ground poppy seeds, 100ml hot milk, 80g sugar (for poppy layer)
  • 150g ground walnuts, 100ml hot milk, 80g sugar, 1 tsp cinnamon (for walnut layer)
  • 3 apples, grated, 50g sugar, 1 tsp cinnamon (for apple layer)
  • 200ml double cream and 1 egg for the topping

Method

  1. Brush a deep baking tin (about 25cm square) with melted butter.
  2. Lay two phyllo sheets, brush with butter. Spread the apple layer.
  3. Two more phyllo sheets, brush butter. Spread cottage cheese mix.
  4. Two more phyllo, butter. Spread poppy seed mix.
  5. Two more phyllo, butter. Spread walnut mix.
  6. Top with two more phyllo sheets, brush butter. Whisk cream and egg, pour over the top.
  7. Bake at 180 degrees Celsius for 50 minutes until set and golden. Cool fully before slicing.

Editor tip. Brush every phyllo sheet with butter so the layers stay separate when baked.

Common allergens: Gluten, Egg, Dairy, Walnut, Poppy seed.