Recipe for the special strudel from Tótszerdahely, Gibanica
At the beginning of the summer of 2023, an event on the cross-border sale of local products took place in Prekmurje, co-organized by CESCI, during which the participants were able to taste the famous strudel from Tótszerdahely, the Gibanice, the recipe of which is published below.
The pastry
Ingredients:
- 1 kg of flour or semolina
- 3 egg yolks
- a little fat (this can be margarine, cooking oil or fat)
- 1 tablespoon of vinegar
Preparation:
Mix the flour with a pinch of salt, then add the egg yolk beaten in lukewarm water, knead a soft dough, then leave it covered for about 30-40 minutes. Grease the top with fat so that it does not dry out.
Some advice:
Knead the dough with light, loose movements until it does not stick to your hands or to the board. Make sure that the dough is rested covered so that it does not dry out.
Roll out the dough on a floured tablecloth, then roll it out with slow movements towards the edges of the tablecloth, but be careful not to tear it. Cut off the thick edges hanging on the edge of the table, knead them together, then let them rest. Let the rolled-out dough dry for a few minutes, so that the dough becomes leafy, then pour melted fat over it and sprinkle the filling on it.
Fillings
Cottage cheese strudel:
- 1 kg of fresh cow’s cottage cheese
- 3 egg yolks
- approx. 1 dl sour cream
- approx. 1 dl cream
- a pinch of salt
- sugar to taste
- approx. 5 dkg melted margarine
- cherries, raisins to taste
Cover the top with lightly whipped cream. Bake until golden brown at about 190-200 degrees.
Sour cherry strudel:
Drain the sugared cherries, then mix with breadcrumbs and season with cinnamon to taste.
Pumpkin and poppy seed strudel:
- 1 large mashed pumpkin
- approx. 50 dkg minced poppy seed
- sugar to taste
- cinnamon to taste
The sugar should be ground together with the poppy seeds, and can be flavored with cinnamon. Pour plenty of milk over the raisin before baking.
Cabbage strudel:
Grate 1 large head of cabbage, then steam it in oil to medium, as it will still be fried during baking. Sprinkle the rolled-out dough with melted fat, then sprinkle the sauteed cabbage over it. After putting it in the pan, lightly grease the top with cooking oil and put it in the oven.
