Pohorska Gibanica - A Delightful Slovenian Pastry

Ingredients

• 500g (4 cups) cottage cheese 500g (4 cups) cottage cheese
• 200g (1 ½ cups) ground walnuts 200g (1 ½ cups) ground walnuts
• 100g (¾ cup) poppy seeds 100g (¾ cup) poppy seeds
• 3 apples, grated 3 apples, grated
• 200g (7 oz) sugar 200g (7 oz) sugar
• 1 tsp cinnamon 1 tsp cinnamon
• 8 sheets of filo pastry 8 sheets of filo pastry
• 100g (7 tbsp) butter, melted 100g (7 tbsp) butter, melted
• 100ml (7 tbsp) vegetable oil 100ml (7 tbsp) vegetable oil
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 350 kcal / 1465 kJ
• Fat: 18g (Saturated Fat: 7g)
• Carbohydrates: 40g (Sugars: 20g)
• Protein: 10g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the cottage cheese, ground walnuts, poppy seeds, grated apples, sugar, and cinnamon. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Brush a baking dish with melted butter.
4. 4.
   Place a sheet of filo pastry in the baking dish, allowing the edges to hang over the sides. Brush the pastry with a mixture of melted butter and vegetable oil.
5. 5.
   Repeat the process with 3 more sheets of filo pastry, brushing each layer with the butter-oil mixture.
6. 6.
   Spread half of the cottage cheese filling evenly over the pastry layers.
7. 7.
   Layer 4 more sheets of filo pastry, brushing each layer with the butter-oil mixture.
8. 8.
   Spread the remaining cottage cheese filling over the pastry layers.
9. 9.
   Finish with a final layer of 4 sheets of filo pastry, brushing each layer with the butter-oil mixture.
10. 10.
    Fold the overhanging edges of the filo pastry over the top layer to seal the pastry.
11. 11.
    Brush the top layer with the remaining butter-oil mixture.
12. 12.
    Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown.
13. 13.
    Remove from the oven and let it cool for a few minutes.
14. 14.
    Dust the Pohorska Gibanica with powdered sugar before serving.

Treat your ingredients with care...

• Cottage cheese — Make sure to use a dry cottage cheese to avoid excess moisture in the filling.
• Filo pastry — Keep the filo pastry sheets covered with a damp cloth while working to prevent them from drying out.
• Walnuts — For enhanced flavor, lightly toast the walnuts before grinding them.

Tips & Tricks

• To achieve a crispier crust, brush the top layer of filo pastry with a beaten egg before baking.
• Serve Pohorska Gibanica warm or at room temperature for the best taste and texture.
• If you prefer a sweeter filling, you can increase the amount of sugar or add a drizzle of honey to the cottage cheese mixture.
• Pohorska Gibanica tastes even better the next day, so you can make it in advance and refrigerate it overnight.
• For a festive touch, garnish the Pohorska Gibanica with a sprinkle of ground cinnamon or a dollop of whipped cream before serving.

Serving advice

Pohorska Gibanica is traditionally served as a dessert or a sweet treat with a cup of coffee or tea. It can also be enjoyed as a delightful breakfast pastry or a special addition to brunch. Cut it into squares or slices and serve it on a platter for a beautiful presentation.

Presentation advice

To showcase the beautiful layers of Pohorska Gibanica, cut it into squares or rectangular slices and arrange them on a serving platter. Dust the top with powdered sugar for an elegant touch. You can also garnish each slice with a sprinkle of ground cinnamon or a few crushed walnuts for added visual appeal.