Ingredients with Measurements:
- 1 package of phyllo dough (12 sheets)
- 1 cup of unsalted butter, melted
- 1 cup of sugar
- 1 cup of cottage cheese
- 1 cup of ground walnuts
- 1 cup of raisins
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 3 eggs
- 1 cup of milk
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the cottage cheese, sugar, ground walnuts, raisins, vanilla extract, cinnamon, and eggs. Mix well until all ingredients are evenly incorporated.
3. Add the milk to the mixture and stir until smooth.
4. Grease the baking dish with butter.
5. Lay one sheet of phyllo dough in the baking dish and brush it with melted butter.
6. Repeat with the remaining sheets of phyllo dough, brushing each layer with melted butter.
7. Pour the cottage cheese and nut mixture over the phyllo dough layers.
8. Fold the edges of the phyllo dough over the filling, creating a border.
9. Brush the top layer of phyllo dough with melted butter.
10. Bake for 50-60 minutes, or until the top is golden brown and the filling is set.
11. Remove from the oven and let cool for 10-15 minutes.
12. Cut into squares and serve.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 390
Total fat: 22g
Saturated fat: 11g
Cholesterol: 95mg
Sodium: 270mg
Total carbohydrates: 43g
Dietary fiber: 2g
Sugar: 26g
Protein: 8g
Substitutions for ingredients:
- Ground walnuts can be substituted with ground almonds or hazelnuts.
- Raisins can be substituted with dried cranberries or chopped dates.
Variations:
- Add a layer of sliced apples or pears to the filling.
- Substitute the cottage cheese with ricotta cheese.
- Add a layer of apricot or raspberry jam to the filling.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out and cracking.
- Let the gibanica cool for a few minutes before cutting into it to prevent it from falling apart.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve on a platter with a dusting of powdered sugar and a sprinkle of cinnamon.
Garnishes:
- Top with a dollop of whipped cream or a scoop of vanilla ice cream.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the phyllo dough cracks or tears, simply patch it up with a small piece of dough and brush it with melted butter.
Food safety advice:
- Make sure to cook the gibanica until the filling is set and the top is golden brown.
Food history:
- Međimurska gibanica is a traditional pastry from the Međimurje region of Croatia. It is typically made with layers of phyllo dough, cottage cheese, nuts, and sometimes apples or pears.
Flavor profiles:
- Sweet, nutty, and creamy.
Serving suggestions:
- Serve as a dessert or a sweet breakfast pastry.
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Region: Croatian