gibanjih

Gibanjih is a traditional Slovenian layered pastry, often described as a type of strudel or pie, originating from the Prekmurje region in northeastern Slovenia. Its name derives from the Prekmurje dialect word "gibanj," meaning to "bend" or "fold," referring to the way the dough is layered.

The primary ingredients of gibanjih include a thin, stretched dough, similar to phyllo or strudel dough, and a filling. While various fillings exist, the most traditional and well-known is a sweet cheese filling. This cheese filling typically consists of cottage cheese, eggs, sour cream, and sugar, often flavored with vanilla or lemon zest. Other common fillings include apples, walnuts, poppy seeds, or a combination of these.

The preparation of gibanjih involves layering multiple sheets of dough, brushing each layer with melted butter or oil. The filling is then spread over the dough, and the layers are rolled or folded. The pastry is baked until golden brown and cooked through. Gibanjih can be served as a dessert or a sweet snack, and it is particularly popular during holidays and special occasions. Its rich, creamy filling and flaky crust make it a distinctive and beloved part of Slovenian culinary heritage.