Ingredients with Measurements:
- 1 package of phyllo dough (16 oz)
- 1 cup of cottage cheese
- 1 cup of sour cream
- 1 cup of sugar
- 4 eggs
- 1 cup of raisins
- 1 tsp of vanilla extract
- 1 tsp of cinnamon
- 1/2 cup of melted butter
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the cottage cheese, sour cream, sugar, eggs, vanilla extract, and cinnamon. Mix well.
3. Add the raisins to the mixture and stir until evenly distributed.
4. Brush the bottom of the baking dish with melted butter.
5. Layer 4 sheets of phyllo dough in the bottom of the dish, brushing each layer with melted butter.
6. Pour 1/3 of the cheese mixture over the phyllo dough.
7. Layer 4 more sheets of phyllo dough on top of the cheese mixture, brushing each layer with melted butter.
8. Pour another 1/3 of the cheese mixture over the phyllo dough.
9. Repeat steps 7 and 8 until all of the cheese mixture is used up.
10. Layer 4 more sheets of phyllo dough on top of the last layer of cheese mixture, brushing each layer with melted butter.
11. Brush the top layer of phyllo dough with melted butter.
12. Bake the gibanica for 45-50 minutes, or until golden brown.
13. Let the gibanica cool for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 360
Total fat: 18g
Saturated fat: 10g
Cholesterol: 105mg
Sodium: 300mg
Total carbohydrate: 43g
Dietary fiber: 1g
Total sugars: 28g
Protein: 8g
Substitutions for ingredients:
- Ricotta cheese can be substituted for cottage cheese.
- Greek yogurt can be substituted for sour cream.
- Brown sugar can be substituted for white sugar.
- Dried cranberries can be substituted for raisins.
Variations:
- Add chopped walnuts or pecans to the cheese mixture for added texture.
- Use different spices, such as nutmeg or allspice, to change the flavor profile.
- Add a layer of sliced apples or pears to the cheese mixture for a fruity twist.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out and becoming brittle.
- Let the gibanica cool for at least 30 minutes before serving to allow the cheese mixture to set.
Storage instructions:
- Store leftover gibanica in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place a slice of gibanica on a microwave-safe plate and microwave for 30-60 seconds, or until heated through.
Presentation ideas:
- Serve the gibanica on a platter with a dusting of powdered sugar and a dollop of whipped cream on top.
Garnishes:
- Sprinkle chopped nuts or dried fruit on top of the gibanica for added texture and flavor.
Pairings:
- Serve with a cup of coffee or tea for a delicious breakfast or dessert.
Suggested side dishes:
- Fresh fruit salad
- Green salad with a light vinaigrette dressing
Troubleshooting advice:
- If the phyllo dough tears or breaks, simply patch it up with another piece of phyllo dough and continue layering.
Food safety advice:
- Make sure to thoroughly cook the gibanica to prevent any foodborne illnesses.
Food history:
- Međimurska gibanica is a traditional Croatian pastry that originated in the Međimurje region of Croatia.
Flavor profiles:
- Sweet, creamy, and slightly tangy.
Serving suggestions:
- Serve warm or at room temperature.
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Region: Croatian