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Prekmurska gibanica

This excellent, juicy and most widespread Slovenian dessert from Prekmurje is stuffed with poppy seeds, cottage cheese, walnuts and apples. It is trademarked as a foodstuff with an indication of traditional reputation and therefore can only be made under this name if the original protected recipe is respected in full.

Basic dough
100 g sharp wheat flour
100 g fine wheat flour
100 g fat or butter or margarine
a pinch of salt or sugar
milk, water or sour cream for kneading

Sift the flour on a wooden board, add salt or sugar, and add also crushed fat. Knead the even dough while adding liquid. Leave it to rest for half an hour in a cold place.

Stretched dough
600 g fine wheat flour
1 tablespoon vegetable oil
a pinch of salt
lukewarm water for kneading

Make a hole in the sifted flour in the wooden board, add fat, salt, egg if desired and knead the ingredients while adding liquid. Knead for as long as the dough is even and stretchy. Make a loaf, oil the surface and let it rest for 30 minutes.

Poppy seed filling
200 g fine grounded poppy seeds
80 g sugar
1 bag of vanilla sugar

Add sugar and vanilla sugar to the grounded poppy seeds and stir the mixture well. All the fillings are used in two parts.

Cottage Cheese Filling
1000 g full fat cottage cheese
100 g sugar
2 eggs
1 bag of vanilla sugar
a pinch of salt

Crush the cottage cheese with the forks; add eggs, vanilla sugar, sugar and a pinch of salt. Stir the mixture well until it is even and easily spread.

Walnut filling
300 g grounded walnuts
100 g sugar
1 bag of vanilla sugar

Mix grounded walnuts with sugar and vanilla sugar.

Apple filling
1500 g apples (use the sour types)
120 g sugar
grounded cinnamon

Peel the apples, grate them, add sugar and cinnamon and stir the mixture gently.

Cream Topping
60 dl thick sour cream
4 eggs

Slowly whisk the eggs with the sour cream.

Fatty Topping
150 g fat or butter or 200 g margarine

Prepare a clay mould “tepsija” (very often round mould, 32-35 cm wide and 7-8 cm high). Cover well the mould with butter and put in a thin layer of the basic dough – named “podplat”, which should cover also the edge of the mould. Stick it with a fork. Roll the rested stretched dough and cover it with oil. Lift the dough and stretch it over the mould so the thicker edge of the dough hangs down. Cut into 8 equal parts in the shape of a mould. On the bottom that is already covered with the basic dough and the layer of stretched dough, spread the first layer of the poppy seed filling, sprinkle with melted margarine and cream topping. Put the second layer of the stretched dough and spread over the cottage cheese filling and sprinkle it with margarine. The third layer follows. Spread it with the walnut filling and sprinkle it with margarine. The fourth layer follows then. Spread it with the apple filling and sprinkle it with margarine. Gibanica is so half way made. Repeat all the fillings again to get 8 uniform layers. Cover the top with the cream topping and margarine. Cut off the thick edges of the stretched dough that are hanging over the mould and form the Gibanica. Stick it with a thin long needle. Bake in the baker’s oven or in the electric oven approx 75 minutes at 175° C. When baked spread the cream on top and leave it to rest a little while. Then cut it into triangles and sprinkle with sugar, if desired.




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