Ingredients with Measurements:
- 1 package of phyllo dough (16 oz)
- 1 cup of ground walnuts
- 1 cup of poppy seeds
- 1 cup of raisins
- 1 cup of sugar
- 1 cup of milk
- 1 cup of sour cream
- 1 stick of unsalted butter (8 tbsp)
- 4 eggs
- 1 tsp of vanilla extract
- 1 tsp of cinnamon
- 1 tsp of salt
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, mix together the ground walnuts, poppy seeds, raisins, sugar, cinnamon, and salt.
3. In a separate bowl, whisk together the eggs, milk, sour cream, and vanilla extract.
4. Melt the butter in a small saucepan over low heat.
5. Brush the bottom of the baking dish with melted butter.
6. Lay a sheet of phyllo dough in the baking dish and brush it with melted butter.
7. Repeat the process with 5 more sheets of phyllo dough, brushing each layer with melted butter.
8. Spread half of the nut mixture over the phyllo dough.
9. Cover the nut mixture with another layer of phyllo dough and brush it with melted butter.
10. Repeat the process with 5 more sheets of phyllo dough, brushing each layer with melted butter.
11. Spread the remaining nut mixture over the phyllo dough.
12. Cover the nut mixture with another layer of phyllo dough and brush it with melted butter.
13. Repeat the process with 5 more sheets of phyllo dough, brushing each layer with melted butter.
14. Brush the top layer of phyllo dough with melted butter.
15. Bake the Prekmurska Gibanica for 45-50 minutes, or until golden brown.
16. Let the Prekmurska Gibanica cool for 10-15 minutes before slicing and serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 420
- Total fat: 23g
- Saturated fat: 10g
- Cholesterol: 105mg
- Sodium: 310mg
- Total carbohydrates: 47g
- Dietary fiber: 3g
- Sugars: 25g
- Protein: 8g
Substitutions for ingredients:
- Almonds or hazelnuts can be used instead of walnuts.
- Dried cranberries or apricots can be used instead of raisins.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add a layer of sliced apples or pears between the nut mixture for a fruity twist.
- Use honey instead of sugar for a healthier option.
- Add a layer of cream cheese or ricotta cheese for a creamier texture.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out and cracking.
- Let the Prekmurska Gibanica cool before slicing to prevent it from falling apart.
- Serve with a dollop of whipped cream or a sprinkle of powdered sugar for added sweetness.
Storage instructions:
- Store leftover Prekmurska Gibanica in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the Prekmurska Gibanica in the oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Dust the top of the Prekmurska Gibanica with powdered sugar for a classic look.
- Serve on a platter with fresh berries and whipped cream for a colorful display.
Garnishes:
- Fresh berries
- Whipped cream
- Chopped nuts
Pairings:
- Coffee or tea
- Sparkling wine or champagne
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the phyllo dough cracks or tears, simply patch it up with a small piece of dough and brush it with melted butter.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
- Prekmurska Gibanica is a traditional Slovenian pastry that originated in the Prekmurje region of Slovenia.
Flavor profiles:
- Nutty
- Sweet
- Cinnamon-spiced
Serving suggestions:
- Serve warm or at room temperature as a dessert or breakfast pastry.
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Region: Slovenian