Haute Gibanica: A Modern Twist on a Croatian Classic

Ingredients

Haute Gibanica takes the essence of Međimurska Gibanica and elevates it to a new level of sophistication. While the original dish is typically made with cottage cheese, apples, walnuts, and poppy seeds, Haute Gibanica introduces luxurious ingredients such as truffle-infused cheese, caramelized pears, pistachios, and black sesame seeds. The flavors are refined and the presentation is meticulously crafted to create a truly haute cuisine experience. We alse have the original recipe for Međimurska gibanica, so you can check it out.

• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• 200g (7oz) truffle-infused cheese, grated 200g (7oz) truffle-infused cheese, grated
• 2 caramelized pears, thinly sliced 2 caramelized pears, thinly sliced
• 100g (3.5oz) pistachios, chopped 100g (3.5oz) pistachios, chopped
• 2 tablespoons black sesame seeds 2 tablespoons black sesame seeds
• 4 eggs 4 eggs
• 200ml (7fl oz) heavy cream 200ml (7fl oz) heavy cream
• 50g (1.8oz) butter, melted 50g (1.8oz) butter, melted
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 12g
• Carbohydrates (total, sugars): 32g, 12g
• Protein: 10g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Grease a baking dish with butter.
3. 3.
   Layer 5 sheets of phyllo pastry in the baking dish, brushing each sheet with melted butter.
4. 4.
   Sprinkle half of the grated truffle-infused cheese evenly over the pastry.
5. 5.
   Arrange a layer of caramelized pears on top of the cheese.
6. 6.
   Sprinkle half of the chopped pistachios and black sesame seeds over the pears.
7. 7.
   Repeat steps 3-6 for the second layer.
8. 8.
   In a bowl, whisk together the eggs and heavy cream. Pour the mixture evenly over the layered pastry.
9. 9.
   Top with the remaining sheet of phyllo pastry, brushing it with melted butter.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until golden brown.
11. 11.
    Remove from the oven and let it cool slightly.
12. 12.
    Dust with powdered sugar before serving.

Treat your ingredients with care...

• Truffle-infused cheese — Use a high-quality truffle-infused cheese to ensure a rich and aromatic flavor.
• Caramelized pears — Slice the pears thinly and caramelize them gently in a pan with a touch of butter and sugar until golden and tender.
• Phyllo pastry — Handle the delicate phyllo pastry with care, keeping it covered with a damp cloth to prevent it from drying out.

Tips & Tricks

• For an extra touch of luxury, drizzle a truffle-infused honey over the Haute Gibanica before serving.
• Experiment with different types of nuts, such as almonds or hazelnuts, for added variety.
• Serve the Haute Gibanica warm or at room temperature to fully appreciate its flavors and textures.
• Pair this dish with a crisp white wine or a sparkling rosé to complement its richness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve slices of Haute Gibanica on elegant plates, garnished with a sprinkle of powdered sugar and a sprig of fresh mint. Accompany it with a dollop of crème fraîche or a scoop of vanilla ice cream for a delightful contrast of flavors.

Presentation advice

To create an eye-catching presentation, cut the Haute Gibanica into neat rectangular slices and arrange them on a platter in an alternating pattern. Sprinkle some additional chopped pistachios and black sesame seeds on top for an added visual appeal.