Prekmurska Gibanica (Slovenian Layered Pastry)
Discover the rich flavors of Prekmurska Gibanica, a traditional Slovenian layered pastry. This vegan adaptation features alternating layers of poppy seeds, walnuts, apples, and a tofu-based "cottage cheese" filling, all nestled between sheets of phyllo dough. A true culinary adventure, this dessert offers a delightful mix of textures and tastes that represent the diversity of Slovenian cuisine.
Poppy Seed Filling Instructions
- In a bowl, mix together the ground poppy seeds, sugar, and vanilla sugar. Set aside for later use.
Walnut Filling Instructions
- In another bowl, combine the ground walnuts, sugar, and vanilla sugar. Set aside.
Apple Filling Instructions
- Peel and shred the apples. In a large bowl, mix the shredded apples with sugar, lemon juice, ground cinnamon, and breadcrumbs. Set aside.
Vegan Cottage Cheese Filling Instructions
- In a food processor, combine soy yoghurt, vanilla pudding powder, vanilla sugar, salt, sugar, and lemon juice. Process until smooth.
- Crumble the tofu and add it to the yoghurt mixture. Pulse a few times, leaving some small chunks of tofu for texture.
Assembly Instructions
- Prepare the sweet vegan pie dough according to its recipe. Refrigerate for 30 minutes.
- Preheat your oven to 180°C (350°F) and grease a 25x35cm baking dish with vegan butter.
- Roll out the chilled pie dough to fit the bottom of your baking dish and place it in.
- Cover the pie dough with 1 sheet of phyllo dough and prick it all over with a skewer (this helps steam escape).
- Spread about 100g of vegan sour cream over the phyllo in a thin, even layer.
- Layer 1: Add half of the poppy seed filling, then cover with 1 sheet of phyllo.
- Layer 2: Add half of the vegan cottage cheese filling, then cover with 1 sheet of phyllo.
- Spread about 100g of sour cream, then add half of the walnut filling, and cover with 1 sheet of phyllo.
- Spread about 100g of sour cream, add half of the apple filling, then cover with 1 sheet of phyllo.
- Repeat the same sequence once more with the remaining poppy seed filling, tofu filling, walnut filling, and apple filling (using 1 phyllo sheet between each layer as above).
- Finish with the remaining 2 sheets of phyllo on top. Use the remaining sour cream to spread a thin layer between those two sheets and on the very top.
- Bake for about 90 minutes, or until the top is golden brown and crispy. If it browns too fast, cover loosely with aluminum foil for the last 20–30 minutes.
- Let it cool for at least 30 minutes before slicing. Serve and enjoy your homemade Prekmurska Gibanica!
Notes
- Phyllo sheet counts vary by brand/size—12 sheets is a safe baseline for this layering method.
- Spread sour cream thinly; the goal is moisture and tenderness, not thick cream layers.
- Cool at least 30 minutes before slicing so the layers set and cut cleanly.
Equipment Needed
- Mixing Bowl
- Spoon
- Kitchen Scale
- Peeler
- Grater
- Cutting Board
- Knife
- Food Processor
- Spatula
- Oven
- Baking Dish
- Rolling Pin
- Parchment Paper
- Skewer
- Aluminum Foil
Nutrition Facts
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