Traditional Međimurska Gibanica
Tradicionalno jelo · Croatian
A classic layered pastry from the Međimurje region of Croatia, featuring distinct layers of cottage cheese, apples, walnuts, and poppy seeds, all baked within a delicate phyllo dough.
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Sastojci
- phyllo dough sheets1 package (about 1 lb)
- unsalted butter, melted1 cup
- full-fat cottage cheese2 cups
- sour cream1 cup
- eggs2
- granulated sugar1/2 cup
- vanilla extract1 tsp
- apples (e.g., Granny Smith), thinly sliced3 large
- ground cinnamon1 tsp
- walnuts, finely chopped1 cup
- poppy seeds, ground1/2 cup
- salt1/4 tsp
- black pepperpinch
- wateras needed
Koraci
- 1
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- 2
Prepare the cottage cheese filling: In a bowl, combine cottage cheese, sour cream, eggs, sugar, and vanilla extract. Mix well.
- 3
Prepare the apple filling: In a separate bowl, toss the thinly sliced apples with cinnamon.
- 4
Assemble the gibanica: Lay one sheet of phyllo dough in the prepared dish, brushing it generously with melted butter. Repeat with 3 more sheets, layering and buttering each.
- 5
Spread half of the cottage cheese mixture evenly over the phyllo.
- 6
Layer half of the apple slices over the cheese mixture.
- 7
Sprinkle half of the chopped walnuts over the apples.
- 8
Layer another 4 sheets of phyllo dough, buttering each.
- 9
Spread the remaining cottage cheese mixture.
- 10
Layer the remaining apple slices.
- 11
Sprinkle the ground poppy seeds over the apples.
- 12
Top with the remaining 4 sheets of phyllo dough, buttering each, especially the top layer.
- 13
Bake for 45-60 minutes, or until golden brown and puffed.
- 14
Let cool slightly before slicing and serving. Dust with powdered sugar if desired.
