Recipe: Prekmurkey Pie step by step with pictures | Handy.Recipes

Prekmurkey Pie

Cooked Pie

Nutritional Value

What is gibanita? Those who have been to the Balkans, have met this dish in Serbia, Croatia, Montenegro, Bosnia ... In Greece it is called tiropita, in Bulgaria - bannitsa. Gibanica is a tender and juicy layered pie. Most often it is filled with salty cheese (kaymak or bryndza), but there are also sweet varieties and the most famous of them is Prekmurskaya gibanitsa. It's an amazing pie! - with four fillings at once: Poppy seed, cottage cheese, pecan and apple. My daughter said: "Mom, it's a real cake!" My husband gave me a different verdict: "It's two cakes at once!" There's a recipe for sweet gibanica on the website, but it doesn't quite match the kind of pie you'll be served in Serbia. Real gibanica requires kore or filo dough. If you have none, you can use unleavened noodle dough, and, in extreme cases, some extreme people use thin Armenian pita bread (but this is not gibanica anymore). There are different ways of decorating the pie. This is the use of only bark dough, sheets of which are overlaid with fillings, or the use of chopped shortbread dough for the base, in which the filling is already laid out in layers, overlaid with sheets of thin dough. The second variant is, so to speak... free paraphrase. But this is the variant that I want to offer to your attention. You may ask why I decided on this option, but not the first one? Yes, it's simple! I didn't have any baked dough or phyllo, and I really didn't want to spoil the whole experience of making real gibanita, which I hope to bake or at least try someday.

Author of the recipe

Ingredients for pie "prekmurkey gibanita":


Dough #1 and Dough #2

  • Wheat flour / Flour (Dough #1 - 250 g, Dough #2 - 300 g) - 550 g
  • Butter (Dough #1 + for greasing the sheets of dough #2) - 80 g
  • Chicken egg (Dough # 1) - 1 pc
  • Cream (10%, batter # 1) - 3 tablespoon
  • Sugar (Dough #1) - 1 teaspoon
  • Salt (1 in each batter) - 2 pinch.
  • Water (Dough #2) - 150 ml
  • Vegetable oil (Dough #2) - 2 tablespoon

Poppy filling

  • Poppy seed - 200 g
  • Sugar - 100 g
  • Milk - 100 ml
  • Cinnamon (+ 1 teaspoon for apple filling) - 1 tablespoon

Cottage cheese filling

  • Cottage cheese - 500 g
  • Chicken egg - 1 pc
  • Sugar - 6 tablespoon
  • Sour cream (thick, fat) - 3 tablespoon
  • Raisins - 1 tablespoon
  • Cognac (or rum) - 0.25 glass
  • Vanillin - 1 teaspoon

Nut filling

  • Walnuts - 150 g
  • Sugar - 4 tablespoon

Apple filling

  • Apple (large) - 4 pcs
  • Sugar - 2 tablespoon
  • Lemon (juice and zest) - 1/2 Piece

How to cook cake "pre-chewed hibanita" step by step with photos


The pie is so multi-component that I had to combine the ingredients for two types of dough into one group, not enough groups. Be careful when making the dough. Dough #1 is a chopped shortbread dough. To make it, sift the flour into a bowl, add the cold butter cut into pieces and chopped with a knife, then quickly grind it with your hands into fine, uniform crumbs. Add the rest of the ingredients (they also need to be cold).

Quickly knead the dough, roll it into a ball and put it in the refrigerator. Dough #2 is unleavened noodle dough. To make it, sift flour into a bowl, add salt, vegetable oil and water, knead into an elastic dough. Wrap in clingfilm and set aside for an hour. I accidentally deleted the photo, sorry, but it's not a big deal. A regular noodle dough.

While both of our doughs are resting and gaining strength, we will prepare the toppings. There are a lot of them and it will take us some time. For the poppy filling, grind the poppy seeds in a blender, pour boiling milk, add cinnamon and sugar. Stir well and set aside.

For the curd filling, you need to scald raisins with boiling water beforehand, pour rum or cognac over them for 30 minutes. Mince the cottage cheese or beat it with a blender, add beaten up egg, sugar, sour cream (you may need less, the filling should not be runny), vanilla and raisins. Place in fridge.

For the walnut filling, toast the nuts in a dry frying pan or in the microwave, chop them in a blender and mix with the sugar.

For the apple filling grate the zest off lemons and squeeze out the juice.

Peel and grate apples on a coarse grater. Drizzle with lemon juice, add sugar, cinnamon and zest and mix well.

Now let's make the cake. The form d 26 cm seemed to me too big for so much hard pastry, so I took a form d 24 cm, but it was too small for so many fillings. Everywhere there is a wedge. Unfortunately, I do not have an intermediate version. So, grease the cake pan with butter. Roll out the dough #1 into a thin layer and place it in the molds, making high sides. Prick the bottom several times with a fork.

Divide the dough #2 into 8 portions.

Roll out each one into a thin, almost translucent sheet to the size of the mold. Melt the butter.

Spread half of the poppy seed filling on the short dough.

Cover with sheet of pastry #2, grease it with butter and spread half of the cottage cheese filling.

Cover with a sheet of pastry and grease it with butter. Spread half of the pecan filling,

Put half of the apple filling on it. Cover with pastry sheet and grease it with butter.

Repeat all the layers all over again.

Cover the pie with remaining layers of noodle dough, brushing each one generously with butter.

Brush the last sheet with butter or sour cream. Bake in preheated 180°C oven for 1 hour.

Nutritional Value:

Whole Dish:
Calories
7829.6 Calories
Protein
224.3 g
Fat
350.4 g
Carbohydrates
946.9 g
100g:
Calories
242.4 Calories
Protein
6.9 g
Fat
10.8 g
Carbohydrates
29.3 g

Salt, Lemon, Vegetable Oil, Flour, Sugar, Walnuts, Butter, Eggs, Sour Cream, Chicken, Apple, Water, Milk, Raisins, Cream, Cinnamon, Vanilla, Poppyseed, Custard, Cottage cheese, Cognac, Cake, Cakes, Nut, Vanillin, Poppy, Dough

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