Međimurska Gibanica with Quark and Dried Fruit
80% autentično · Croatian
A regional variation of Međimurska Gibanica, incorporating quark cheese for a tangier flavor and dried fruits like raisins for added sweetness and texture, alongside the traditional apples, walnuts, and poppy seeds.
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Sastojci
- phyllo dough sheets1 package (about 1 lb)
- unsalted butter, melted1 cup
- quark cheese2 cups
- sour cream1/2 cup
- eggs2
- granulated sugar1/4 cup
- raisins, soaked in warm water1/2 cup
- apples (e.g., Jonagold), thinly sliced3 medium
- 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 quark filling: Mix quark cheese, sour cream, eggs, sugar, and a pinch of salt.
- 3
Prepare the apple filling: Toss apple slices with cinnamon.
- 4
Drain the soaked raisins.
- 5
Assemble the gibanica: Layer 4 sheets of phyllo dough, buttering each.
- 6
Spread half of the quark mixture.
- 7
Layer half of the apple slices and half of the raisins.
- 8
Sprinkle half of the walnuts.
- 9
Layer another 4 sheets of phyllo dough, buttering each.
- 10
Spread the remaining quark mixture.
- 11
Layer the remaining apple slices and raisins.
- 12
Sprinkle the ground poppy seeds.
- 13
Top with the final 4 sheets of phyllo dough, buttering each.
- 14
Bake for 50-65 minutes, or until golden brown and puffed.
- 15
Let cool slightly before slicing and serving.
