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Prekmurska Gibanica (Layered Pastry with Apples, Poppy Seeds, Walnuts and Quark Cheese)

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Prekmurska Gibanica (Layered Pastry with Apples, Poppy Seeds, Walnuts and Quark Cheese) Prekmurska gibanica (Layered pastry with apples, poppy seeds, walnuts and quark cheese) PREPARATION: 50 minutes COOKING: 65 minutes SERVES 8 Ingredients: Pastry: 200 g of white wheat flour – coarse, type 400; 1 egg; 100 g butter; 1 vanilla sugar; 1/2 baking powder; 500 g of hand pulled strudel dough (or readymade phyllo pastry sheets). Poppy seed filling: 300 g of ground poppy seeds; 60 g of sugar; 3 g of cinnamon; 1 dl of white wine. Quark filling: 1 kg of quark cheese; 60 g of sugar; 1 vanilla sugar. Walnut filling: 300 g of ground walnuts; 60 g of sugar. Apple filling: 3 apples; 60 g of sugar; lemon juice; 1 vanilla sugar. Coating: 200 g of sour cream; 20 g of powdered sugar; 150 g of butter. Method: Make the shortcrust pastry dough first. Pour flour into a bowl, add baking powder, sugar and vanilla sugar, salt, sliced butter and an egg. Knead to combine all the ingredients and get a smooth dough. Dust the work surface with flour and roll out the dough to the size of the mold. Our mold is 24x24 centimeters in diameter. Transfer the rolled out dough to a baking mold to cover the bottom and use a knife to cut off the extra dough sticking out. Then prick the dough with a fork. Cut the phyllo pastry sheets to the width of the mold in which you will bake the Gibanica. The length of the sheets remains the same. Now make the filling. For the poppy seed filling, mix the poppy seeds, sugar and cinnamon in a bowl and add the wine. Mix everything well, so that all of the poppy seeds become wet and to combine all the ingredients. For the quark filling, mix the quark, sugar and vanilla sugar into a homogeneous mixture. For ground walnut filling, mix ground walnuts and sugar. Peel and grate the apples. Pour the juice of half a lemon on the grated apples, add sugar and vanilla sugar. Mix everything well. Make a coating mix. Add powdered sugar to the sour cream and mix it. Melt the butter in a pot on the stove while stirring. If using a mold with movable walls, put them on and coat with a little oil. Place one phyllo pastry sheet on the shortcrust pastry in the mold and press it with your fingers. Prick with a fork. Let the excess pastry protrude over the edges of the mold, and coat the entire surface inside the mold with melted butter. Pour in half of the poppy seed filling and spread it evenly over the entire surface of the mold. Using a spoon, sprinkle some sour cream and some melted butter on top of the filling. Cover the filling by folding the excess pastry inside and place another phyllo pastry sheet over it. Press with your fingers to stick the new sheet to the bottom layer, leave the excess pastry protruding over the edges of the mold, then prick with a fork. Coat the entire surface with melted butter. Pour in half of the quark filling and spread it evenly over the surface. Drizzle some sour cream and some melted butter on top of the filling. Fold in the excess pastry. Place a new sheet and press lightly to stick to the bottom filling. Prick with a fork and coat with melted butter. Now put half the amount of walnut filling and spread it evenly. Drizzle some sour cream and some melted butter on top. Place a new sheet, press it with your fingers to stick to the bottom layer, and prick with a fork. Coat with melted butter and spread half of the apple filling over the entire surface. Drizzle sour cream and melted butter on the apples. Cover everything with a new pastry sheet, press it to stick to the bottom layer; if there is some excess pastry, let it protrude over the edges of the mold, prick the layered surface with a fork and coat with melted butter. Apply a layer of poppy seed filling again and follow the whole procedure of placing the fillings until applying a layer of apples. After placing the second layer of apple filling, drizzle sour cream and melted butter over it. The final layer is made of two pastry sheets placed over the apple filling which need to be trimmed with a knife so that they do not protrude from the mold. Put the first sheet and coat it with the remaining melted butter. Place the second sheet on top, prick with a fork (pricking the lower sheet at the same time), and coat it with the remaining sour cream. Gibanica is baked at 180 degrees, in a preheated oven, for an hour. When cooled, sprinkle with powdered sugar and enjoy the richness of flavor. .
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