📷 · File:Prekmurska gibanica with coffee.jpg, CC BY-SA 4.0 · via Wikimedia Commons

Dessert · Slovenia · Ljubljana

Ljubljana Gibanica 🥧

Name: Ljubljana Gibanica
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 2-4 servings
Cuisine: Slovenian
Ingredients: phyllo or potica dough sheets; farmer's quark (tvarogi); sour cream; eggs; semolina; walnuts; sugar; cinnamon; granny smith apples; raisins; rum; melted butter

Four distinct layers — potica dough, quark, walnut and apple — stacked into a strudel tower that is sold by weight in every Slovenian bakery.

Central Slovenia Slovenian ⏱ 150 min Medium

Method

1

Beat quark with sour cream, egg yolks, sugar and a spoon of semolina until pillowy; soak raisins in rum.
2

Peel and slice apples, toss with cinnamon and sugar; grind walnuts with a little sugar.
3

Line a deep tray with buttered phyllo, spread the quark layer, then a sheet of dough, then walnuts, another sheet, then apples.
4

Finish with top phyllo brushed with egg and cream; score lightly and rest 30 minutes.
5

Bake at 180°C for 50-60 minutes until gold; cool completely before cutting into tall diamonds — gibanica is eaten cold or lukewarm.

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Ljubljana Gibanica 🥧

Method

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