pre 20 godina jela sam prekmursku gibanicu u motelu brezice. vise ga nema otkako je napravljen autoput i nema one gibanice. ali cu napraviti prema vasem receptu. hvala i lepo pozdravleni.
Tako sam sretna što ste pronašli moj recept. Nadam se da vam se sviđa koliko i nama. Moja mama je rođena Prekmurka pa je ovo njen obiteljski recept! Dober tak
*** If you would like to purchase the springform pan I am using in my video, here is the link to where you can purchase it: Square Springform Pan: www.amazon.ca/dp/B01C3VJAYA?ref=exp_slovenska_kuhinja_dp_vv_d Michelle XO
Yes I agree. It’s a labour of love BUT more easy to make than most would think. Especially using store bought phyllo dough. The most time consuming part is weighing and preparing the filling. I love make this dessert 💗
Absolutely gorgeous 10 layer gibanica; Mom never made this one; she did, however, make her own FILO dough and used these fillings as you show (poppy seeds, cottage cheese, apple, and walnuts) separately.
To be honest, I have never frozen it. I’m not sure if this is possible. If you try it please let me know know how it freezes? I hope you loved the recipe as much as we do. Thank you
pre 20 godina jela sam prekmursku gibanicu u motelu brezice. vise ga nema otkako je napravljen autoput i nema one gibanice. ali cu napraviti prema vasem receptu. hvala i lepo pozdravleni.
Tako sam sretna što ste pronašli moj recept. Nadam se da vam se sviđa koliko i nama. Moja mama je rođena Prekmurka pa je ovo njen obiteljski recept! Dober tak
Instead of cottage cheese I recommend farmer cheese which has consistency of Slovenian skuta. Love the recipe.
Yes I also make it with cottage cheese. That’s how I grew up eating it. But I really like it with ricotta too
*** If you would like to purchase the springform pan I am using in my video, here is the link to where you can purchase it:
Square Springform Pan: www.amazon.ca/dp/B01C3VJAYA?ref=exp_slovenska_kuhinja_dp_vv_d
Michelle XO
Love it more simple then making all your own pastry
Yes I agree. It’s a labour of love BUT more easy to make than most would think. Especially using store bought phyllo dough. The most time consuming part is weighing and preparing the filling. I love make this dessert 💗
Absolutely gorgeous 10 layer gibanica; Mom never made this one; she did, however, make her own FILO dough and used these fillings as you show (poppy seeds, cottage cheese, apple, and walnuts) separately.
It’s def a labour of love and a work of art 💗 I’m half Prekmurka so it’s a dessert very dear to my heart too 💕
Pozdrav iz prekmurja❤❤❤
Hvala ❤️❤️❤️
Very interesting
Thank you ❤️ If you give it a try let me know what you think?
Može li na srpski prevod ili hrvatski
How do you store it? What is the shelf life if it's not refrigerated immediately?
I would def suggest storing it in the fridge especially on warm days!
Could it be 250 degree instead of 350 degree in the oven? (that's my max. temp.) Should i hold it there longer like 1,5h?
Temperature is 350 degree Fahrenheit or 175 degree Celsius
@@SlovenianKitchenbyMichelle 😅Thanks! I thought that for real Gibanica you would need an oven with a temperature of 350 celsius, Haha!
We just made this for Christmas, any idea if leftovers can be frozen?
To be honest, I have never frozen it. I’m not sure if this is possible. If you try it please let me know know how it freezes? I hope you loved the recipe as much as we do. Thank you
Can pastry dough be used instead of phyllo dough?
Traditionally it is made with phyllo dough! We have never made it any other way. If you try it please let us know how it worked out :)
@@SlovenianKitchenbyMichelle Ok thank you Michelle. I will give the phyllo dough but I have not had much luck working with that dough.
@user-lx1pr1rg7g when you unroll it make sure to cover it with a damp cloth so the sheets don’t break. Good luck. Let me know how it goes :)
Hello..ricota chees is ok
ZAR SE MAK NE TREBA PRELITI SA VRELIM MLIJEKOM