Gibanica with Ricotta and Dried Fruit
50% autentično · Fusion
A creative twist on Prekmurska Gibanica, substituting traditional cottage cheese with creamy ricotta and incorporating dried fruits like raisins and cranberries for added sweetness and texture, while still using a layered dough approach.
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Sastojci
- all-purpose flour400 g
- eggs3
- butter200 g
- ricotta cheese500 g
- poppy seeds150 g
- walnuts100 g
- apples700 g
- raisins100 g
- dried cranberries50 g
- sugar180 g
- vanilla extract1 tsp
- cinnamon1 tsp
- salt1 tsp
- water80 ml
- lemon zest1/2
Koraci
- 1
Prepare the dough: Mix flour, 1 egg, half the butter (softened), and salt. Knead, then chill.
- 2
Prepare fillings: Cook poppy seeds with water and sugar. Mix ricotta with 2 eggs, sugar, vanilla extract, lemon zest, and cinnamon. Chop walnuts. Peel, core, slice apples and toss with sugar and cinnamon. Soak raisins and cranberries briefly in warm water, then drain.
- 3
Roll out dough thinly into 4-5 sheets.
- 4
Assemble: Layer dough sheets in a greased dish, brushing with melted butter. Spread fillings in layers: poppy seed, ricotta mixture with dried fruits, walnuts, apples. Repeat layers, ending with dough.
- 5
Brush top with melted butter.
- 6
Bake at 180°C (350°F) for 50-60 minutes until golden brown.
- 7
Cool slightly before serving. Drizzle with honey if desired.
