Prekmurska GibanicaLayered Poppy Seed, Curd, Walnut and Apple Cake

Name: Prekmurska Gibanica (Layered Poppy Seed, Curd, Walnut and Apple Cake)
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 8
Cuisine: Slovenia
Ingredients: 500 g Phyllo Dough (thawed if frozen); 160 g Poppy Seeds; 150 ml Whole Milk (warmed); 45 g White Sugar; 15 g Vanilla Sugar; 350 g Curd Cheese; 45 g White Sugar; 6 g Lemon Peel (finely grated); 220 g Walnuts (ground); 100 ml Whole Milk (warmed); 45 g White Sugar; 500 g Apple (peeled and coarsely grated); 70 g Raisin; 45 g White Sugar; 3 g Cinnamon Powder; 150 g Sour Cream; 50 g Sour Cream; 2 pcs Egg; 1 pcs Egg; 20 g Unsalted Butter (melted); 100 g Unsalted Butter (melted)

A home-scale version inspired by Prekmurska gibanica, layering poppy seed, curd, walnut, and apple fillings with phyllo and sour-cream custard.

Prep

1h 30m

Cook

Serves

Estimated

Nutrition

Per serving

896kcal

Calories

22g

Protein

54g

Fat

86g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pastry

500g
Phyllo Dough (thawed if frozen)

Poppy Seed

160g
Poppy Seeds
150ml
Whole Milk (warmed)
45g
White Sugar
15g
Vanilla Sugar

Curd

350g
Curd Cheese
45g
White Sugar
6g
Lemon Peel (finely grated)

Walnut

220g
Walnuts (ground)
100ml
Whole Milk (warmed)
45g
White Sugar

Apple

500g
Apple (peeled and coarsely grated)
70g
Raisin
45g
White Sugar
3g
Cinnamon Powder

Layering

150g
Sour Cream

Topping

50g
Sour Cream

Layering

2pcs
Egg

Topping

1pcs
Egg

Greasing

20g
Unsalted Butter (melted)

Assembly

100g
Unsalted Butter (melted)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

10 steps

01
Mix the poppy seeds, whole milk, white sugar, and vanilla sugar until spreadable.
02
Mix the curd cheese, white sugar, and lemon peel.
03
Mix the walnuts, whole milk, and white sugar.
04
Mix the apple, raisins, white sugar, and cinnamon powder.
05
Whisk the sour cream and eggs until smooth.
06
Whisk the sour cream and eggs until smooth.
07
Brush a 23 x 33 cm (9 x 13-inch) baking dish with the unsalted butter.
08
Layer the phyllo dough with the poppy-seed, curd, walnut, and apple fillings in that order. Brush the pastry with the unsalted butter and divide the layering mixture evenly among the filling layers. Repeat the four-filling sequence once.
09
Finish with phyllo dough, brush it with unsalted butter, and pour over the topping mixture.
10
Bake at 180°C (350°F) until deeply golden, set in the center, and the egg topping reaches 71°C (160°F). Cool before slicing.

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