Prekmurska gibanica is a traditional Slovenian pastry with four fillings layered between strudel dough. It is a “traditional specialty” recognized by the EU, and variations exist. The dish is often cooked in a round earthenware pan and served in wedges.
Prekmurska gibanica is a traditional pastry dessert which is considered a characteristic product in the Republic of Slovenia. Originally from the Prekmurje region, it is now found all over the country. The prefix “gib”, from the root “guba”, means “folded” in the Slovenian language and refers to its interleaved layers of strudel dough with four different fillings. Prekmurska gibanica has been classified as a “traditional specialty” by the European Union, which means that no commercial product can be labeled with that name unless the producer follows a traditional recipe. The dish is so famous in Slovenia that it appears on one of the country’s postage stamps.
Traditional prekmurska gibanica has a base of short pastry or pie dough topped with a layer of strudel pastry. There are four fillings, each with a different combination of flavors and textures. Each layer is sugared and has melted butter, margarine or oil brushed on top. A small amount of sour cream and egg mixture is spread on top to complete the layer. Between each layer of filling is a layer of strudel dough.
Poppy seeds are the main ingredient in the first layer of filling which is ground and mixed with vanilla sugar. The next layer is sweetened curds or cottage cheese, mixed with egg to thicken. This is followed by a layer of chopped nuts, also mixed with vanilla sugar. Finally there’s a layer of tart, sweetened, cinnamon-flavored apples. These layers, in the same order, are repeated, for a total of eight fill layers.
The top layer of apples is covered with a final sheet of strudel pastry. On top is a layer of sour cream mixed with egg. The traditional pan for prekmurska gibanica is a round earthenware pan and after cooking it is cut into wedge-shaped pieces. Modern chefs often cook it in a rectangular pan and serve it in squares or rectangles.
As is true of most traditional dishes, there are many variations of prekmurska gibanica. The most common ones include adding raisins to the apple layer, mixing warm milk with poppy seeds and nuts, and mixing sour cream with cottage cheese. Those wishing to market a product labeled prekmurska gibanica in Europe, however, must follow the authorized recipe. The producers of “Traditional specialties” must use the recipe and procedures prescribed for their specialties and produce it in the required form. They must also be officially certified before marketing the product.
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