Prekmurska Gibanica

Nov 3, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Extract Medium

Four fillings alternate between sheets of thin pastry, butter and a rich cream-and-egg topping, then bake into a tall, moist slab. This home version uses store-bought filo for the pastry sheets. Makes 16 pieces in about 4 hr.

Prep 60 min

Cook 60 min

Cooling 2 hr

Total 4 hr

Yield 16 pieces

Ingredients

Adjust yield

pieces

16 oz (450 g)filo pastry sheets, thawed
½ cup (125 g)unsalted butter, melted
1 cup (150 g)ground poppy seeds
7 tbsp (50 g)powdered sugar, for the poppy seed layer
1 ¼ lb (600 g)farmer cheese or well-drained ricotta
2 (100 g)eggs, for the curd layer
¼ cup (50 g)granulated sugar, for the curd layer
1 tsp (5 ml)vanilla extract
1 pinchsalt
1 ¼ cups (150 g)walnuts, finely ground
7 tbsp (50 g)powdered sugar, for the walnut layer
1 ¾ lb (750 g)tart apples, peeled, coarsely grated and squeezed dry
2 oz (60 g)granulated sugar, for the apple layer
½ tsp (1 g)ground cinnamon
1 ¼ cups (300 ml)heavy cream
2 (100 g)eggs, for the cream topping

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Instructions

Heat the oven to 350 F (175 C). Butter a 9 by 13 inch (23 by 33 cm) baking dish and unroll the filo under a damp towel.
Mix the poppy seeds with the sugar; mix the cheese with the eggs, sugar, vanilla and salt; mix the walnuts with the sugar; toss the apples with the sugar and cinnamon. Whisk the cream and eggs for the topping.
Lay 2 filo sheets in the dish, brush with melted butter, and spread half the poppy seed mixture on top.
Add 2 more buttered sheets and spread half the curd mixture; then 2 sheets and half the walnuts; then 2 sheets and half the apples.
Repeat the four layers with the remaining fillings, using 2 buttered filo sheets between each filling. Finish with 2 more buttered sheets.
Spoon the cream-egg mixture slowly over the top so it seeps down through the layers, and brush the top with the remaining butter.
Bake 55 to 60 minutes until deep golden and the center reaches 160 F (71 C). Cool completely, then chill 2 hours before cutting into squares with a sharp knife.

Tips

Squeeze the grated apples very dry or the layers turn soggy.
Keep filo covered while you work so it does not crack.
Chilling makes clean slices; the flavor improves the next day.
Bake until the center registers 160 F (71 C) because the filling and cream topping contain eggs, and keep refrigerated.

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Recipe FAQ

How long does it take to make prekmurska gibanica?

Plan on 60 minutes of prep and 1 hour of cooking, plus 2 hours to chill. The recipe makes 16 pieces.

How should I store prekmurska gibanica?

Refrigerate, covered, up to 4 days. Serve cool or at room temperature.

Can I make prekmurska gibanica ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Prekmurska gibanica is a layered pastry of the Prekmurje region of northeastern Slovenia, with poppy seed, curd cheese, walnut and apple fillings between thin pastry sheets. Serve it with coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 16 servings this recipe makes.

388 Calories / serving

22.8g Fat

36.9g Carbs

10.6g Protein

17.2g Sugar

Whole recipe (16 servings): ~6208 cal · 365g fat · 590g carbs · 170g protein · 275g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.