Ingredients with Measurements:
- 500g phyllo dough
- 500g cottage cheese
- 500g sour cream
- 4 eggs
- 200g sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 100g raisins
- 100g walnuts, chopped
- 100g butter, melted
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine cottage cheese, sour cream, eggs, sugar, vanilla extract, and lemon zest. Mix well.
3. Add raisins and chopped walnuts to the mixture and stir until evenly distributed.
4. Grease the baking dish with butter.
5. Take one sheet of phyllo dough and brush it with melted butter. Place it in the baking dish, letting the edges hang over the sides.
6. Repeat with the remaining phyllo dough sheets, brushing each one with melted butter and layering them in the baking dish.
7. Pour the cottage cheese mixture over the phyllo dough layers.
8. Fold the overhanging phyllo dough edges over the filling.
9. Brush the top layer of phyllo dough with melted butter.
10. 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 (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 45g
Protein: 12g
Substitutions for ingredients:
- Cottage cheese can be substituted with ricotta cheese.
- Walnuts can be substituted with pecans or almonds.
- Raisins can be substituted with dried cranberries or chopped dates.
Variations:
- Add a layer of apple slices or cherry jam between the phyllo dough and the cottage cheese mixture.
- Use honey instead of sugar for a sweeter taste.
- Add cinnamon to the cottage cheese mixture for a spicier flavor.
Tips and tricks:
- Make sure to brush each phyllo dough sheet with melted butter to prevent them from sticking together.
- Let the gibanica cool for at least 10 minutes before serving to allow the filling to set.
Storage instructions:
- Store the gibanica in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (180°C).
- Place the gibanica in the oven and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Cut the gibanica into squares and serve on a platter.
- Dust the top with powdered sugar before serving.
Garnishes:
- Fresh berries or fruit slices
- Whipped cream
Pairings:
- Coffee or tea
- Sparkling wine or champagne
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with another sheet of phyllo dough brushed with melted butter.
Food safety advice:
- Make sure to cook the gibanica thoroughly to prevent foodborne illness.
Food history:
- Međimurska gibanica is a traditional pastry from the Međimurje region of Croatia. It is typically served during holidays and special occasions.
Flavor profiles:
- Creamy, sweet, nutty, and slightly tangy.
Serving suggestions:
- Serve the gibanica warm or at room temperature.
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Region: Croatian