👨‍🍳 Instruktioner

1. 1

   Prepare the dough: Combine flour, salt, eggs, sour cream, and about 100g of melted butter. Knead until smooth and elastic. Cover and let rest for at least 30 minutes.

   ⏱️ 30 minutes

   💡 Proffstips: The dough should be soft but not sticky.
2. 2

   Prepare the fillings: In separate bowls, mix cottage cheese with 50g sugar, vanilla sugar, and 1 egg. Mix ground poppy seeds with 50g sugar. Mix ground walnuts with 50g sugar. Mix grated apples with cinnamon and the remaining 1 egg.

   💡 Proffstips: Ensure each filling is well combined.
3. 3

   Divide the dough into 10-12 equal portions. Roll each portion very thinly into a rectangular shape, about the size of your baking dish.

   💡 Proffstips: The thinner the dough layers, the better the gibanca.
4. 4

   Preheat oven to 180°C (350°F). Grease a baking dish (approx. 25x35 cm) with butter.

   ⏱️ 10 minutes
5. 5

   Layer the dough in the baking dish, brushing each layer generously with melted butter. Spread the fillings over the dough layers in alternating order: cottage cheese, poppy seeds, walnuts, apples. Repeat the layers until all dough and fillings are used, ending with a dough layer.

   💡 Proffstips: Ensure even distribution of fillings.
6. 6

   Brush the top layer of dough with the remaining melted butter. Bake for 40-50 minutes, or until golden brown and cooked through.

   ⏱️ 50 minutes

   💡 Proffstips: Check for doneness by inserting a skewer; it should come out clean.
7. 7

   Let the gibanca cool slightly before slicing and serving. It can be served warm or at room temperature.

   💡 Proffstips: Gibanca is often dusted with powdered sugar before serving.