Prekmurska gibanica

Ingredients14

• all-purpose flour500 g
• lukewarm water250 ml
• sunflower oil3 tbsp
• salt1 tsp
• ground poppy seeds200 g
• ground walnuts200 g
• dry cottage cheese500 g
• tart apples600 g
• sugar280 g
• sour cream400 g
• eggs4
• unsalted butter80 g
• raisins40 g
• ground cinnamon1 tsp

Method

1. Mix the flour, water, 1 tbsp oil, and salt into a soft dough. Knead briefly, divide into 8 balls, oil them lightly, cover, and rest 30 minutes.
2. Stir the poppy seeds with 80 g sugar and a little hot water. Mix the walnuts with 60 g sugar. Beat the cottage cheese with 2 eggs, 80 g sugar, and half the sour cream. Peel and grate the apples, then toss with 60 g sugar, cinnamon, and raisins.
3. Roll each dough ball very thin. Butter a deep baking tin and lay in two sheets, brushing each with oil or melted butter so the edges hang over the sides.
4. Spread the poppy filling, cover with a dough sheet, then the cheese filling, another sheet, the walnut filling, another sheet, and the apple filling. Fold the overhanging dough over the top and add the last two sheets.
5. Beat the remaining eggs with the rest of the sour cream and pour over the top. Bake at 180°C for about 60–70 minutes until deep golden. Cool completely so the layers set before cutting.