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Slovenia is a small country with dramatic contrasts - from an alpine climate in the north, through the wineproducing hills of Stajerska, to the sub-Mediterranean region in the south.
These geographical features lend varied regional emphasis to the cuisine, which is characterized by simple country fare, often enhanced by the dishes of the surrounding countries - Italy, Austria, Hungary and Croatia.
There are many contenders for the title of Slovenia’s national dish.
One of them is Štruklji.
Štruklji comes in the form of rolls consisting of two parts: dough and filling. And comes Prekmurska gibanica a layered pastry that contains poppy seeds, walnuts, apples, raisins and quark fillings. Although native to Prekmurje, it has achieved the status of a national specialty of Slovenia.It's so popular that it appears on one of the country's stamps!Slovenian dishes include struklji, a dough dish that's either fried, boiled, or steamed.

Dessert
Prekmurska gibanica -poppyseed walnut and apple strudel pie  Print Recipe

Prekmurska gibanica a layered pastry that contains poppy seeds, walnuts, apples, raisins and quark fillings. Although native to Prekmurje, it has achieved the status of a national specialty of Slovenia.It's so popular that it appears on one of the country's stamps!
Serves: 12
Preparation time:35 minutes
Cooking time:1 hour
For the strudel dough:

300 g flour
3 tablespoons lukewarm water
2 tablespoons wine
1 tablespoon sugar.
salt to taste
2 tablespoons oil
2 tablespoons melted butter for brushing dough

(You can also substitute store-bought filo pastry or strudel dough.)

For the fillings:

The poppy seed filling:

400 g poppy seeds, ground with a mortar and pestle or very briefly whizzed in a food processor with the steel blade
200 g sugar
cinnamon to taste
1 cup hot milk

The apple filling:

500 g apples, grated
200 g sugar
cinnamon to taste
1 lemon rind, grated
1 tablespoon lemon juice

The cottage cheese filling:

500 g cottage cheese
3 dl (deciliters) sour cream: about 1 1/2 US cups
1 egg
200 g sugar
2 tablespoons raisins, soaked in rum
vanilla to taste

The walnut filling:

500 g ground walnuts
200 g sugar
cinnamon to taste

Optional topping: 1 cup sour cream
Separately for each filling, mix the ingredients well. Grease well (butter is best) a square or oblong ovenproof baking dish or pan.

For the strudel dough: Mix the ingredients in a bowl, knead thoroughly (ten minutes at least) and let stand to relax for one hour. Then roll out and cut into thin sheets the size of the baking container. (Alternately, purchase large sheets of strudel dough or filo pastry to suit your baking dish.)

Place a layer of strudel dough / filo pastry in the bottom of the baked dish. Brush lightly with melted butter. Spread half the poppy seed filling evenly over it. Cover this layer with another sheet of strudel dough and brush the dough with melted butter. Spread this layer with half the apple filling. Cover with another sheet of dough: brush with melted butter. Spread with half the cottage cheese filling: cover with a sheet of dough, brushing with melted butter. Spread with half the walnut filling: cover with dough and brush dough with melted butter.

Repeat this process with the remaining poppyseed filling, apple filling, cottage cheese filling and walnut filling, making sure to brush each layer of strudel dough with the melted butter as you proceed.

Top with a final layer of strudel dough: brush with melted butter. If you like, spread this last layer with 1 cup sour cream (thinned a little with milk, if necessary, to make it easier to spread).

Bake for about 1 hour in a medium oven (350F / 175C). Cut into squares and serve.
conversion of liquids
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Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
USA
UK, Canada
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp
Weights
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Kilogramms :  kg
Gramms :  g
Pounds :  lb
Ounces :  oz

Temperatures

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Degrees Celsius :  °C
degrees Fahrenheit :  °F

Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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