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Prekmurska gibanica from Slovenia


  • Oil (for the baking pan)
  • Butter
  • Sour cream
  • Honey
  • For the short pastry:

  • 200 g flour
  • 100 g butter
  • 1 egg yolk
  • 3 tablespoons sour cream
  • Salt
  • 100 ml water (cold)
  • For the strudel dough:

  • 500 g flour
  • 1 egg
  • 1 tablespoon of oil
  • some vinegar
  • 1 pinch of salt
  • Water (lukewarm)
  • For the poppy seed filling:

  • 150 g poppy seeds (finely ground)
  • 50 g sugar
  • 100 ml milk
  • 1 tablespoon vanilla sugar
  • For the curd filling:

  • 300 g curd cheese
  • Sultanas
  • 1 egg
  • 150 ml sour cream
  • 1 tablespoon sugar
  • For the nut filling:

  • 250 g walnuts (ground)
  • 50 g sugar
  • 1 tablespoon vanilla sugar
  • 150 ml milk
  • Cinnamon
  • For the apple filling:

  • 500 g apples
  • Cinnamon
  • 30 g sugar
  • Lemon (grated peel)

Und so wirds gemacht:

  1. For Prekmurska gibanica, short pastry, strudel dough, poppy seed, curd cheese, nut and apple filling must be prepared.
  2. For the short pastry, first put flour in a bowl, add pieces of butter and the rest of the ingredients. Add cold water (as required) and work the mixture into a smooth dough. Form a loaf from the dough and wrap it in the foil. Leave to rest in the fridge for one hour.
  3. For the strudel dough, knead all the ingredients into a dough that must be smooth and elastic. Form several smaller loaves and let them rest for 30 minutes.
  4. For the poppy seed filling, bring the milk to the boil. Pour milk over the poppy seeds, add sugar and vanilla sugar and mix.
  5. For the curd filling, mix the curd well with the egg, sour cream, sugar and sultanas.
  6. For the nut filling, bring the walnuts and milk to the boil, add sugar, vanilla sugar and a little cinnamon. Stir well.
  7. For the apple filling, first peel the apples and cut into small slices. Sauté briefly with sugar. Add cinnamon and grated lemon peel.
  8. Preheat the oven to 180 - 200° C Roll out the strudel dough on the floured cloth and pull it out very thin.
  9. Drizzle the dough with the melted butter.
  10. Roll out the short pastry and place it in the buttered baking tin. Prick the base several times with a fork.
  11. Apply the first layer of the poppy seed filling and cover with the strudel dough. Then apply the next layer, curd cheese filling, and cover again with the strudel dough.
  12. Continue with the nut and apple filling. Repeat the whole process again.
  13. When all the fillings are used up, apply the last layer of strudel dough and pour the liquid sour cream over it.
  14. Put the Prekmurska gibanica in the oven and bake for about 60 minutes. Remove the finished quadruple strudel from the oven and pour honey over it. Sprinkle with icing sugar if desired.

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