Cvetlinska Gibanica - Slovenian Cheese and Walnut Strudel

Ingredients

• 10 sheets of filo pastry 10 sheets of filo pastry
• 250g (9 oz) cottage cheese 250g (9 oz) cottage cheese
• 150g (5.3 oz) sour cream 150g (5.3 oz) sour cream
• 3 eggs 3 eggs
• 100g (3.5 oz) sugar 100g (3.5 oz) sugar
• 100g (3.5 oz) walnuts, crushed 100g (3.5 oz) walnuts, crushed
• 100g (3.5 oz) unsalted butter, melted 100g (3.5 oz) unsalted butter, melted
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (Saturated Fat: 9g)
• Carbohydrates: 28g (Sugar: 14g)
• Protein: 9g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the cottage cheese, sour cream, eggs, and sugar. Mix well until smooth.
3. 3.
   Lay one sheet of filo pastry on a clean surface and brush it with melted butter. Repeat this step with four more sheets, stacking them on top of each other.
4. 4.
   Spread half of the cheese filling evenly over the stacked pastry sheets, leaving a small border around the edges.
5. 5.
   Sprinkle half of the crushed walnuts over the cheese filling.
6. 6.
   Repeat steps 3-5 with the remaining filo pastry sheets, butter, cheese filling, and walnuts.
7. 7.
   Fold the edges of the pastry inward to seal the filling.
8. 8.
   Carefully roll the pastry from one end to the other, creating a log shape.
9. 9.
   Transfer the strudel onto a baking sheet lined with parchment paper.
10. 10.
    Brush the top of the strudel with melted butter.
11. 11.
    Bake in the preheated oven for 40-45 minutes, or until the strudel is golden brown and crispy.
12. 12.
    Remove from the oven and let it cool for a few minutes.
13. 13.
    Dust the strudel with powdered sugar before serving.
14. 14.
    Slice and serve warm or at room temperature.

Treat your ingredients with care...

• Filo pastry — Handle the filo pastry gently to prevent tearing. Keep the unused sheets covered with a damp cloth to prevent them from drying out.
• Cottage cheese — If the cottage cheese is too watery, strain it through a cheesecloth or fine-mesh sieve to remove excess moisture.
• Walnuts — Toast the walnuts lightly before crushing them to enhance their flavor.

Tips & Tricks

• For a variation, add a sprinkle of cinnamon or a dash of vanilla extract to the cheese filling for extra flavor.
• Serve the Cvetlinska Gibanica with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to regain the crispiness.

Serving advice

Serve the Cvetlinska Gibanica warm or at room temperature. It can be enjoyed as a dessert, a sweet breakfast treat, or even as a delightful snack with a cup of coffee or tea.

Presentation advice

When serving, dust the strudel with a generous amount of powdered sugar for an elegant touch. Cut the strudel into slices and arrange them on a platter, allowing the layers to be visible. Garnish with a sprig of fresh mint or a dusting of cocoa powder for an extra visual appeal.