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Prekmurska Gibanica s Skuto in Makom
A rich and layered sweet pastry from the Prekmurje region of Slovenia, Prekmurska Gibanica features multiple fillings including cottage cheese, poppy seeds, walnuts, and apples, all encased in thin layers of dough. It's a celebratory dessert known for its complex flavors and textures.
🧂 Ingredienser
- 500 g All-purpose flour
- 4 Eggs, separated
- 250 g Butter, melted
- 200 g Sour cream
- 500 g Cottage cheese (skuta)
- 200 g Ground poppy seeds
- 200 g Ground walnuts
- 500 g Apples, peeled, cored, and grated
- 200 g Sugar
- 1 packet Vanilla sugar
- 1 tsp Lemon zest
- 1 pinch Salt
- 50 g Breadcrumbs (optional, for layering)
👨🍳 Fremgangsmåte
- 1
Prepare the dough: Mix flour, 1 egg yolk, a pinch of salt, and about 50g of melted butter. Knead until smooth, then cover and let rest for at least 30 minutes.
💡 Profesjonelle tips: A well-rested dough is easier to roll thinly. - 2
Prepare the fillings: Mix cottage cheese with 2 egg yolks, half the sugar, vanilla sugar, and lemon zest. Mix ground poppy seeds with the remaining sugar and a little melted butter. Mix ground walnuts with the remaining sugar and a little melted butter. Squeeze excess liquid from grated apples.
💡 Profesjonelle tips: Ensure apples are well-drained to prevent a soggy gibanica. - 3
Preheat oven to 180°C (350°F). Grease a baking dish (approx. 25x35 cm).
💡 Profesjonelle tips: A rectangular dish is traditional for gibanica. - 4
Divide the dough into 9-12 equal portions. Roll each portion as thinly as possible, almost paper-thin. Layer the dough sheets in the baking dish, brushing each layer with melted butter. You can sprinkle breadcrumbs between some layers to absorb moisture.
💡 Profesjonelle tips: The key to gibanica is the very thin dough layers, similar to strudel dough. - 5
Spread the fillings over the layered dough in alternating sections: cottage cheese, poppy seeds, apples, walnuts. Ensure even distribution.
💡 Profesjonelle tips: Create distinct sections for each filling to maintain their individual flavors. - 6
Cover the entire gibanica with a final layer of thinly rolled dough, brushing it with melted butter. Whisk the remaining 2 egg whites until stiff peaks form and gently spread over the top layer of dough.
💡 Profesjonelle tips: The egg white topping helps create a slightly crisp crust. - 7
Bake for about 50-60 minutes, or until golden brown and cooked through. Let it cool slightly before slicing.
💡 Profesjonelle tips: Allowing it to cool slightly makes it easier to cut without crumbling.
💡 Profesjonelle tips
- ✓For easier dough handling, you can chill it for a short period if it becomes too sticky.
- ✓If you don't have sour cream, thick plain yogurt can be a substitute.
- ✓The number of layers can be adjusted, but aim for at least 9-12 for the authentic texture.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a layer of cooked sour cherries for a tart contrast.
- Incorporate a pinch of cinnamon into the apple or walnut filling.
- For a richer dough, you can add an extra egg yolk.