Ingredients with Measurements:
- 1 package of phyllo dough (12 sheets)
- 1 cup of cottage cheese
- 1 cup of sour cream
- 1 cup of sugar
- 1 cup of ground walnuts
- 1 cup of raisins
- 3 apples, peeled and sliced
- 1 teaspoon of cinnamon
- 1/2 cup of melted butter
- Powdered sugar for dusting
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the cottage cheese, sour cream, sugar, ground walnuts, and raisins. Mix well.
3. In another bowl, mix the sliced apples with cinnamon.
4. Grease the baking dish with butter.
5. Lay one sheet of phyllo dough in the bottom of the dish and brush it with melted butter.
6. Repeat with 5 more sheets of phyllo dough, brushing each layer with melted butter.
7. Spread half of the cottage cheese mixture over the phyllo dough.
8. Lay another sheet of phyllo dough on top of the cheese mixture and brush with melted butter.
9. Repeat with 2 more sheets of phyllo dough, brushing each layer with melted butter.
10. Spread the apple mixture over the phyllo dough.
11. Lay another sheet of phyllo dough on top of the apples and brush with melted butter.
12. Repeat with 2 more sheets of phyllo dough, brushing each layer with melted butter.
13. Spread the remaining cottage cheese mixture over the phyllo dough.
14. Lay another sheet of phyllo dough on top of the cheese mixture and brush with melted butter.
15. Repeat with 2 more sheets of phyllo dough, brushing each layer with melted butter.
16. Lay the last sheet of phyllo dough on top and brush with melted butter.
17. Bake for 45-50 minutes or until golden brown.
18. Let cool for 10 minutes before dusting with powdered sugar.
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: 8g
Cholesterol: 35mg
Sodium: 200mg
Total carbohydrates: 46g
Dietary fiber: 2g
Sugars: 28g
Protein: 6g
Substitutions for ingredients:
- Ricotta cheese can be substituted for cottage cheese.
- Greek yogurt can be substituted for sour cream.
- Almonds can be substituted for walnuts.
- Dried cranberries can be substituted for raisins.
Variations:
- Add a layer of poppy seeds between the apple and cheese layers.
- Use different fruits such as peaches or cherries.
- Add a layer of chocolate chips.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out.
- Let the gibanica cool for 10 minutes before dusting with powdered sugar to prevent it from melting.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the gibanica in the oven for 10-15 minutes or until heated through.
Presentation ideas:
- Cut into squares and serve on a platter.
- Garnish with fresh fruit or whipped cream.
Garnishes:
- Fresh fruit
- Whipped cream
Pairings:
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the phyllo dough tears, don't worry, just patch it up with another piece of phyllo dough and brush with melted butter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the gibanica.
- Store in the refrigerator to prevent spoilage.
Food history:
- Prekmurska gibanica is a traditional Slovenian pastry that originated in the Prekmurje region.
Flavor profiles:
- Sweet, nutty, and fruity.
Serving suggestions:
- Serve as a dessert or a sweet breakfast pastry.
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Region: Slovenian