Ingredients with Measurements:
- 1 lb phyllo dough
- 1 lb cottage cheese
- 1 lb poppy seeds
- 1 lb walnuts, ground
- 1 lb apples, peeled and grated
- 1 lb raisins
- 1 cup sugar
- 1 cup milk
- 1 cup butter, melted
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Pinch of salt
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, mix together the cottage cheese, poppy seeds, walnuts, apples, raisins, sugar, milk, eggs, vanilla extract, cinnamon, and salt until well combined.
3. Grease the baking dish with butter.
4. Lay one sheet of phyllo dough in the bottom of the dish and brush it with melted butter.
5. Repeat with 5 more sheets of phyllo dough, brushing each layer with butter.
6. Spread 1/3 of the filling over the phyllo dough.
7. Repeat with 5 more sheets of phyllo dough, brushing each layer with butter.
8. Spread another 1/3 of the filling over the phyllo dough.
9. Repeat with 5 more sheets of phyllo dough, brushing each layer with butter.
10. Spread the remaining 1/3 of the filling over the phyllo dough.
11. Repeat with 5 more sheets of phyllo dough, brushing each layer with butter.
12. Brush the top layer of phyllo dough with butter.
13. Bake for 45-50 minutes, or until golden brown.
14. Let cool for 10-15 minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 45-50 minutes
Temperature:
- 350°F
Serving size:
- 12 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 45g
- Protein: 12g
Substitutions for ingredients:
- Cottage cheese: ricotta cheese
- Poppy seeds: sesame seeds
- Walnuts: pecans
- Apples: pears
- Raisins: dried cranberries
Variations:
- Add a layer of sliced bananas between the layers of filling.
- Use apricot jam instead of raisins.
- Add a layer of sliced peaches between the layers of filling.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with butter to prevent it from drying out.
- Let the gibanica cool for a few minutes before cutting into it to prevent it from falling apart.
- Serve with a dollop of whipped cream or vanilla ice cream.
Storage instructions:
- Store leftovers 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 and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Dust the top of the gibanica with powdered sugar before serving.
- Serve on a platter with fresh fruit and whipped cream.
Garnishes:
- Fresh mint leaves
- Sliced strawberries
Pairings:
- Coffee
- Tea
- Red wine
Suggested side dishes:
- Mixed greens salad
- Roasted vegetables
Troubleshooting advice:
- If the phyllo dough tears, don't worry! Just patch it up with another piece of phyllo dough and brush it with butter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the gibanica.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Prekmurska gibanica is a traditional pastry from the Prekmurje region of Slovenia. It is made with layers of phyllo dough and a filling of cottage cheese, poppy seeds, walnuts, apples, and raisins.
Flavor profiles:
- Sweet
- Nutty
- Creamy
- Spiced
Serving suggestions:
- Serve warm or at room temperature.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Slovenian