Prekmurska Gibanica

Method

Combine flour and salt, then mix in warm water and 30ml oil to form a soft dough; knead well and leave to rest for 30 minutes covered. In a bowl, beat together curd cheese, eggs, sugar and soured cream until smooth. Roll out the dough very thin on an oiled surface, stretching gently until nearly transparent. Brush the dough with melted butter and spread the cheese mixture over it, then sprinkle with poppy seeds, ground walnuts and cinnamon mixed together. Starting from one long edge, roll up tightly like a Swiss roll, coiling it into a spiral as you go. Place the coil in a greased 25cm round baking tin, tucking the end underneath. Brush the top with remaining melted butter and bake at 180°C for 45-50 minutes until golden brown. Cool slightly before serving warm or at room temperature.