Ingredients with Measurements:
- 1 package of phyllo dough
- 4 eggs
- 1 cup of sugar
- 1 cup of milk
- 1 cup of sour cream
- 1 cup of poppy seeds
- 1 cup of walnuts
- 1 cup of raisins
- 1 tsp of cinnamon
- 1 tsp of vanilla extract
- 1 cup of melted butter
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, beat the eggs and sugar together until light and fluffy.
3. Add the milk, sour cream, cinnamon, and vanilla extract to the egg mixture and whisk until well combined.
4. In a separate bowl, mix together the poppy seeds, walnuts, and raisins.
5. Brush the bottom of the baking dish with melted butter.
6. Layer 4 sheets of phyllo dough on the bottom of the baking dish, brushing each layer with melted butter.
7. Spread half of the poppy seed mixture on top of the phyllo dough.
8. Add another layer of 4 sheets of phyllo dough, brushing each layer with melted butter.
9. Spread the remaining poppy seed mixture on top of the phyllo dough.
10. Add another layer of 4 sheets of phyllo dough, brushing each layer with melted butter.
11. Pour the egg mixture over the top of the phyllo dough.
12. Add a final layer of 4 sheets of phyllo dough, brushing each layer with melted butter.
13. Brush the top layer with melted butter.
14. Bake for 45-50 minutes, or until the top is golden brown.
- Time:
Preparation time: 30 minutes
- Cooking time: 45-50 minutes
Temperature:
- 350°F
Serving size:
- 12 servings
Nutritional information:
- Calories: 420
- Fat: 23g
- Carbohydrates: 47g
- Protein: 8g
Substitutions for ingredients:
- Almonds can be used instead of walnuts.
- Dried cranberries can be used instead of raisins.
Variations:
- Međimurska Gibanica can also be made with apples or cheese instead of poppy seeds.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to ensure a crispy crust.
- Let the gibanica cool for at least 10 minutes before serving.
Storage instructions:
- Međimurska Gibanica can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gibanica in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gibanica on a platter with a dusting of powdered sugar.
Garnishes:
- Garnish with fresh berries or whipped cream.
Pairings:
- Serve with a cup of coffee or tea.
Suggested side dishes:
- Međimurska Gibanica can be served as a dessert or as a breakfast pastry.
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with a small piece of dough and brush with melted butter.
Food safety advice:
- Make sure to store the gibanica in an airtight container in the refrigerator to prevent spoilage.
Food history:
- Međimurska Gibanica is a traditional pastry from the Međimurje region of Croatia.
Flavor profiles:
- Međimurska Gibanica is sweet and nutty with a crispy phyllo dough crust.
Serving suggestions:
- Serve Međimurska Gibanica as a dessert or as a breakfast pastry.
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Region: Croatian