Slovenian Prekmurska Gibanica Recipe

What Is Prekmurska Gibanica?

Prekmurska gibanica (pronounced roughly prek-MOORS-kah GEE-bah-nee-tsah) is a
traditional Slovenian layered pastry that originated in Prekmurje, a region “across the Mura
River” in northeastern Slovenia. Today, it’s considered a national specialty and is protected
under the European Union’s Traditional Speciality Guaranteed (TSG) designation, which means the
name and core ingredients are legally defined.

Historically, this cake was served at weddings, major holidays, and other celebrations. It’s
rich, elaborate, and meant to feel like a big occasion even if you’re just celebrating making it
to Friday. Classic versions combine:

• a simple shortcrust pastry base
• layers of phyllo (filo) dough
• a sweet poppy seed filling
• a nutty walnut filling
• a tangy-sweet curd or cottage cheese filling
• a juicy apple filling, often with raisins

These fillings are layered in a specific order, repeated to create multiple tiers of flavor and
texture, then soaked with a creamy mixture and baked until the top is golden and the interior is
soft and custardy.

Key Ingredients and Flavor Profile

Prekmurska gibanica is all about contrast: rich and tangy, crunchy and custardy, nutty and
fruity, all in the same bite. Here’s what each component brings to the party:

Shortcrust Base

A thin layer of buttery shortcrust pastry forms the foundation. It keeps the cake stable, adds a
delicate crunch at the bottom, and stops the creamy fillings from soaking straight into the pan.

Phyllo Pastry

Between the fillings, ultra-thin sheets of phyllo provide structure and flaky layers. Brushed
generously with melted butter or a light cream mixture, they crisp up on top while staying tender
inside.

Poppy Seed Filling

Ground poppy seeds simmered with milk, sugar, and lemon zest create a dark, aromatic layer.
Poppy seeds add slight crunch and a subtle, almost smoky floral flavor that’s traditional across
Central and Eastern European pastries.

Walnut Filling

Finely ground walnuts mixed with warm milk, sugar, and a little cinnamon bring a cozy, nutty
richness. This layer feels like the love child of walnut cake and nut roll.

Curd Cheese or Cottage Cheese Filling

In Slovenia, farmers’ cheese or quark is typical; in the U.S., dry curd cottage cheese or very
well-drained ricotta works beautifully. Lightly sweetened and enriched with egg and sour cream,
it bakes into a soft, cheesecake-adjacent layer that balances all the nuts and fruit.

Apple Filling

Grated tart applesoften Granny Smith or similarare tossed with sugar, cinnamon, and lemon.
They bake down into a soft, juicy layer, adding brightness and gentle acidity so the dessert
reads as indulgent rather than heavy.

Slovenian Prekmurska Gibanica Recipe

This version is adapted for a 9×13-inch baking pan and relies on store-bought phyllo to make the
process more approachable. It’s still a project, but a very doable one if you treat it like a
fun baking adventure rather than a last-minute dessert.

Equipment

• 9×13-inch (about 23×33 cm) baking pan
• Mixing bowls (at least 4 medium-sized)
• Small saucepan
• Whisk and spatulas
• Pastry brush
• Box grater or food processor for apples

Ingredients

For the Shortcrust Base

• 1 2/3 cups (215 g) all-purpose flour
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1/3 cup (65 g) granulated sugar
• 1 large egg
• Pinch of salt
• 2–3 tablespoons cold milk, as needed

For the Poppy Seed Filling

• 1 1/4 cups (150 g) finely ground poppy seeds
• 1 cup (240 ml) milk
• 1/3 cup (65 g) sugar
• Finely grated zest of 1 lemon
• 1 teaspoon vanilla extract (optional)

For the Walnut Filling

• 1 1/2 cups (150 g) finely ground walnuts
• 1/2 cup (120 ml) warm milk or cream
• 1/3 cup (65 g) sugar
• 1/2 teaspoon ground cinnamon
• Pinch of salt

For the Cheese Filling

• 2 cups (450 g) dry curd cottage cheese or well-drained ricotta
• 1/2 cup (120 ml) sour cream
• 1/3 cup (65 g) sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup (50 g) raisins (optional, or fold them into the apple layer instead)

For the Apple Filling

• 4–5 medium tart apples, peeled and coarsely grated
• 1/3–1/2 cup (65–100 g) sugar, to taste
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• Finely grated zest of 1/2 lemon
• Small handful of raisins (if not used in cheese layer)

For the Cream Soaking Mixture & Phyllo

• 12–14 sheets phyllo dough, thawed according to package directions
• 1/2 cup (115 g) melted unsalted butter
• 1 cup (240 ml) sour cream
• 3/4 cup (180 ml) heavy cream or whole milk
• 2 large eggs
• 1/3 cup (65 g) sugar
• 1 teaspoon vanilla extract

Step 1: Make the Shortcrust Base

1. Preheat the oven to 350°F (175°C). Grease your 9×13-inch pan or line it with parchment.
2. In a bowl, combine flour, sugar, and salt. Cut in the cold butter with your fingers or a pastry
   blender until the mixture looks like coarse crumbs.
3. Add the egg and 2 tablespoons of milk. Mix just until a soft dough forms, adding another
   tablespoon of milk if it feels dry. Don’t overwork; this is a shortcrust, not bread dough.
4. Press the dough evenly into the bottom of the pan. Prick lightly with a fork and prebake for
   10–12 minutes, just until it loses its raw shine but doesn’t brown deeply. Let cool slightly
   while you prepare the fillings.

Step 2: Prepare the Fillings

Poppy Seed Filling

1. In a small saucepan, heat the milk, sugar, and lemon zest until just simmering.
2. Stir in the ground poppy seeds and vanilla, then cook over low heat for 2–3 minutes, stirring
   often, until thick and spreadable. Cool to lukewarm.

Walnut Filling

1. In a bowl, combine ground walnuts, sugar, cinnamon, and salt. Stir in warm milk or cream a
   little at a time until you have a thick but spreadable paste.

Cheese Filling

1. In another bowl, whisk together cottage cheese (or ricotta), sour cream, sugar, egg, and
   vanilla until mostly smooth. Fold in raisins if using.

Apple Filling

1. In a final bowl, toss the grated apples with sugar, cinnamon, lemon juice, lemon zest, and
   raisins. If the apples are very juicy, squeeze out a little excess moisture with your hands.

Cream Soaking Mixture

1. Whisk together sour cream, heavy cream, eggs, sugar, and vanilla until smooth. This will be
   brushed or spooned between layers and over the top.

Step 3: Assemble the Layers

Keep the thawed phyllo covered with a barely damp towel while you work so it doesn’t dry out and
crack.

1. Place the prebaked shortcrust base in front of you. Brush lightly with melted butter and a few
   spoonfuls of the cream mixture.
2. Lay 2 sheets of phyllo over the base, brushing each sheet with melted butter (or a little cream
   mixture) before adding the next.
3. Spread the poppy seed filling evenly over the phyllo.
4. Add another sheet of phyllo, brush with butter, then spread the cheese filling on top.
5. Add another sheet of phyllo, brush, then spread the walnut filling evenly.
6. Add another sheet of phyllo, brush, then top with the apple filling in an even layer.
7. Repeat the sequencepoppy, cheese, walnut, applewith a buttered phyllo sheet between each
   filling, if your pan height and fillings allow. Aim for two full sets of the four fillings for
   a nicely tall cake.
8. Finish with 2–3 sheets of phyllo on top, each brushed with melted butter. Trim any overhanging
   edges.
9. Using a sharp knife, gently score the top into squares or diamonds (don’t cut all the way
   through to the bottom; just mark the top layers).
10. Spoon or brush the remaining cream mixture evenly over the top so it soaks into the scored
    phyllo.

Step 4: Bake and Cool

1. Bake at 350°F (175°C) for 55–70 minutes, until the top is golden and crisp and the center feels
   set (no obvious liquid wobble when you gently shake the pan).
2. Cool completely at room temperature, then chill for at least 3–4 hours (or overnight) before
   slicing. This rest time helps the layers firm up and makes cutting clean slices much easier.
3. Slice into squares or triangles and serve slightly chilled or at cool room temperature.

Tips for the Best Prekmurska Gibanica

• Use finely ground nuts and poppy seeds. The finer the grind, the smoother and
  more cohesive the fillings.
• Don’t drench the layers. The cream mixture should moisten, not swamp, the
  phyllo. Too much liquid can make the cake soggy.
• Mind the apples. If they release a lot of juice, squeeze some out so the apple
  layers don’t flood the pastry.
• Plan ahead. This dessert is best after resting overnight, so it’s an ideal
  make-ahead showstopper for holidays and dinner parties.
• Substitute smartly. If you can’t find dry curd cottage cheese, use ricotta
  drained in a sieve lined with paper towels or cheesecloth for several hours.

Storage and Freezing

Store leftover Prekmurska gibanica covered in the refrigerator for up to 4–5 days. The flavors
actually deepen over the first two days, and the layers stay moist but sliceable.

To freeze, chill the baked cake completely, then cut into individual portions. Wrap each piece
tightly in plastic wrap and place in a freezer bag or airtight container. Freeze for up to
2 months. Thaw pieces overnight in the refrigerator and bring them just slightly toward room
temperature before serving.

Frequently Asked Questions

Is Prekmurska Gibanica Very Sweet?

It’s definitely a dessert, but the sweetness is balanced by tangy cheese and tart apples. If you
prefer less sweetness, you can reduce the sugar in each filling by a tablespoon or two without
harming the structure.

Can I Make a Smaller Batch?

Yes. For a smaller crowd, you can halve all components and bake in an 8×8-inch pan. Reduce the
baking time slightly (start checking around 40–45 minutes).

Is This the Same as Other “Gibanica” Cakes?

There are related cakes in nearby regions (like Međimurska gibanica in Croatia), but each has its
own specific rules and traditions. Prekmurska gibanica is distinguished by its particular
sequence of four fillings, use of both base pastry and phyllo, and its protected status.

Cooking Experience: Living With a Pan of Prekmurska Gibanica

Making Prekmurska gibanica for the first time feels a little like hosting a tiny international
summit in your kitchen. Every bowl on the counter represents a different personality: the intense
poppy seeds, the mellow walnuts, the tangy cheese, the bright apples. Your job, as the baker, is
to get them all to play nicely in one pan.

The first surprise is how comforting the process becomes once you get into the rhythm. At a
glance, four fillings and multiple layers sound intimidating, but each component is straightforward.
While the poppy seeds soak in warm milk, you mix walnuts with a quick splash of cream. The cheese
filling comes together with a whisk and a little patience, and the apple layer is as simple as
grating, stirring, and trying not to snack on the mixture before it hits the pan.

The second surprise is how forgiving the cake is. Your phyllo might tear, a corner might fold
over on itself, or your layers may not look perfectly even. Once the cream mixture goes on and
everything bakes together, those tiny imperfections disappear under golden, flaky pastry. What
comes out of the oven looks impressively deliberate, even if you spent half the assembly time
muttering, “I have no idea what I’m doing, but this smells amazing.”

Serving Prekmurska gibanica is its own kind of joy. When you slice into it for the first time,
the cut reveals stripes of poppy seed, cheese, walnut, and apple like a pastry geological
cross-section. People tend to go quiet for a second as they study their plate, then ask some
version of, “Wait, what exactly is this?” That first bite is rich, but not cloying: the nuts give
warmth, the apples bring freshness, and the cheese keeps everything from tipping into sugar
overload.

It’s also one of those desserts that ages gracefully. On day one, the top is crisp and the layers
are distinct. By day two or three, the flavors have mingled a little more, the cream has fully
settled into the pastry, and each slice feels even more luxurious. If you live with other people,
you may need to establish a “no fork straight from the pan” rule or you’ll discover mysterious
missing strips along one side.

Perhaps the best part of making this Slovenian layered cake at home is the sense of connection it
brings. You’re not just baking something sweet; you’re participating in a dish that has traveled
through weddings, feasts, and family tables for generations. Once you’ve made it once, the long
ingredient list no longer looks scaryit just looks like a special occasion in waiting. The next
time you want a dessert that feels like a story as much as a recipe, Prekmurska gibanica is ready
to be your showstopper.