This well-known dessert is a traditional dish of Prekmurje, Slovenia’s northeastern region whose recipes have often been inspired by Hungarian and Austrian traditions. According to the Etymological Dictionary of the Slovenian Language, Prekmurska gibanica is a variety of potica, a layered strudel pie characteristic for the eastern part of the country.

The name comes from gibâničnik, a type of pastry basket, or gibâničar, an old Slovenian word for a baker. The oldest written records of Prekmurska gibanica date back to the 1700s when it was first mentioned as gebanza, while another written source from 1828 described it as a dessert that is typically served at weddings. This interesting combination of different fillings and paper-thin phyllo strudel pastry is actually very common in Central European cuisine, but what makes Slovenian gibanica different from the others is the bottom layer, often made with shortcrust pastry.

The fillings used to make Prekmurska gibanica are divided by butter-brushed pastry sheets and layered in this exact order: poppy seeds, cottage cheese, ground walnuts, and grated apples. Also, the original gibanica has eight layers of filling, which means that the layering is done twice, finished with another sheet of pastry, and brushed with egg wash before baking.

Traditionally prepared during festive seasons, Prekmurska gibanica has a rich flavor, an intense aroma, and must retain its succulent sweetness without being too greasy.