*** 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
@whereami6751
Жыл бұрын
Instead of cottage cheese I recommend farmer cheese which has consistency of Slovenian skuta. Love the recipe.
@SlovenianKitchenbyMichelle
Жыл бұрын
Yes I also make it with cottage cheese. That’s how I grew up eating it. But I really like it with ricotta too
@jelkamilovac6479
3 ай бұрын
Može li na srpski prevod ili hrvatski
@szymmszy
2 жыл бұрын
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?
@SlovenianKitchenbyMichelle
2 жыл бұрын
Temperature is 350 degree Fahrenheit or 175 degree Celsius
@szymmszy
2 жыл бұрын
@@SlovenianKitchenbyMichelle 😅Thanks! I thought that for real Gibanica you would need an oven with a temperature of 350 celsius, Haha!
@umrumr9453
2 жыл бұрын
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.
@SlovenianKitchenbyMichelle
2 жыл бұрын
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 💕
@RKM-fs2km
2 жыл бұрын
How do you store it? What is the shelf life if it's not refrigerated immediately?
@SlovenianKitchenbyMichelle
2 жыл бұрын
I would def suggest storing it in the fridge especially on warm days!
@ljubicajovanovic9833
10 ай бұрын
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.
@SlovenianKitchenbyMichelle
10 ай бұрын
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
@angelasedmak9140
2 жыл бұрын
Love it more simple then making all your own pastry
@SlovenianKitchenbyMichelle
2 жыл бұрын
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 💗
@ChristineSuhadolnik
6 ай бұрын
Can pastry dough be used instead of phyllo dough?
@SlovenianKitchenbyMichelle
6 ай бұрын
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 :)
@ChristineSuhadolnik
6 ай бұрын
@@SlovenianKitchenbyMichelle Ok thank you Michelle. I will give the phyllo dough but I have not had much luck working with that dough.
@SlovenianKitchenbyMichelle
6 ай бұрын
@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 :)
@chrispincolic4632
9 ай бұрын
We just made this for Christmas, any idea if leftovers can be frozen?
@SlovenianKitchenbyMichelle
9 ай бұрын
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
@loretatheuma833
2 жыл бұрын
Very interesting
@SlovenianKitchenbyMichelle
2 жыл бұрын
Thank you ❤️ If you give it a try let me know what you think?
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