Ingredients with Measurements:
- 1 lb phyllo dough
- 1 lb cottage cheese
- 1 lb sour cream
- 1 lb poppy seeds
- 1 lb sugar
- 1/2 lb raisins
- 1/2 lb walnuts
- 1/2 lb butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp salt
- 4 eggs
- 1/2 cup milk
Special equipment needed:
- 9x13 inch baking dish
- Food processor or grinder
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor or grinder, grind the poppy seeds until they are fine.
3. In a large bowl, mix together the cottage cheese, sour cream, sugar, vanilla extract, cinnamon, salt, and eggs until well combined.
4. Add the ground poppy seeds, raisins, and chopped walnuts to the cheese mixture and stir until evenly distributed.
5. Melt the butter in a small saucepan over low heat.
6. Brush the bottom of the baking dish with melted butter.
7. Lay one sheet of phyllo dough in the bottom of the dish and brush it with melted butter.
8. Repeat with 5 more sheets of phyllo dough, brushing each layer with melted butter.
9. Pour half of the cheese mixture over the phyllo dough.
10. Repeat with 6 more sheets of phyllo dough, brushing each layer with melted butter.
11. Pour the remaining cheese mixture over the phyllo dough.
12. Repeat with 6 more sheets of phyllo dough, brushing each layer with melted butter.
13. Brush the top layer of phyllo dough with melted butter.
14. Cut the gibanica into squares or diamonds.
15. Mix together the milk and remaining melted butter and pour over the top of the gibanica.
16. Bake for 1 hour or until golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 540
Fat: 31g
Carbohydrates: 54g
Protein: 14g
Substitutions for ingredients:
- Cottage cheese can be substituted with ricotta cheese.
- Sour cream can be substituted with Greek yogurt.
- Raisins can be substituted with dried cranberries or cherries.
- Walnuts can be substituted with almonds or pecans.
Variations:
- Add chopped apples or pears to the cheese mixture.
- Use different spices such as nutmeg or cardamom.
- Use different types of nuts such as pistachios or hazelnuts.
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 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:
- Reheat the gibanica in the 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 and a sprinkle of cinnamon.
Garnishes:
- Garnish with fresh berries or a dollop of whipped cream.
Pairings:
- Serve with a cup of coffee or tea.
Suggested side dishes:
- Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with another piece of phyllo dough and brush with melted butter.
Food safety advice:
- Make sure to cook the gibanica until it is golden brown and the cheese mixture is set.
Food history:
- Prekmurska gibanica is a traditional pastry from the Prekmurje region of Slovenia.
Flavor profiles:
- Sweet, nutty, and slightly tangy.
Serving suggestions:
- Serve as a dessert or a sweet breakfast pastry.
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Region: Slovenian