Viennese Gibanica - A Delightful Twist on a Classic Slovenian Dish

Ingredients

While the original Pohorska gibanica is a sweet and savory pastry made with layers of filo dough, cottage cheese, walnuts, and poppy seeds, the Viennese adaptation incorporates the Viennese love for apples. The addition of apples brings a subtle sweetness and a touch of tartness to the dish, enhancing its overall flavor profile. This adaptation also pays homage to the Viennese tradition of using phyllo pastry, which adds a delicate and crispy texture to the final product. We alse have the original recipe for Pohorska gibanica, so you can check it out.

• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• 200g (7oz) cottage cheese 200g (7oz) cottage cheese
• 100g (3.5oz) ground walnuts 100g (3.5oz) ground walnuts
• 50g (1.8oz) poppy seeds 50g (1.8oz) poppy seeds
• 2 apples, peeled and grated 2 apples, peeled and grated
• 100g (3.5oz) sugar 100g (3.5oz) sugar
• 100g (3.5oz) butter, melted 100g (3.5oz) butter, melted
• 2 eggs 2 eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 320 kcal / 1340 kJ
• Fat: 18g (Saturated Fat: 7g)
• Carbohydrates: 34g (Sugar: 18g)
• Protein: 8g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, mix the cottage cheese, ground walnuts, poppy seeds, grated apples, sugar, eggs, and vanilla extract until well combined.
3. 3.
   Brush a baking dish with melted butter.
4. 4.
   Place a sheet of phyllo pastry in the baking dish and brush it with melted butter. Repeat this step with half of the phyllo pastry sheets.
5. 5.
   Spread half of the cottage cheese mixture evenly over the phyllo pastry.
6. 6.
   Layer the remaining phyllo pastry sheets on top, brushing each sheet with melted butter.
7. 7.
   Spread the remaining cottage cheese mixture over the phyllo pastry.
8. 8.
   Fold the excess phyllo pastry over the filling to create a neat top layer.
9. 9.
   Brush the top with melted butter.
10. 10.
    Bake in the preheated oven for 40-45 minutes, or until golden brown.
11. 11.
    Remove from the oven and let it cool.
12. 12.
    Dust with powdered sugar before serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent it from tearing. Keep it covered with a damp cloth while working to prevent it from drying out.
• Cottage cheese — If the cottage cheese is too watery, strain it before using to avoid a soggy filling.
• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for a balanced flavor in the filling.
• Poppy seeds — Toast the poppy seeds lightly in a dry pan before using to enhance their nutty flavor.
• Walnuts — For a richer flavor, toast the walnuts in the oven for a few minutes before grinding them.

Tips & Tricks

• To achieve a crispier crust, brush each layer of phyllo pastry with melted butter generously.
• Serve Viennese Gibanica warm or at room temperature for the best texture and flavor.
• If you prefer a sweeter filling, you can add a bit more sugar to the cottage cheese mixture.
• Garnish with a sprinkle of cinnamon or a dollop of whipped cream for an extra touch of indulgence.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Viennese Gibanica is best enjoyed as a dessert or a sweet treat with a cup of coffee or tea. Serve it in small slices to savor the delicate layers and flavors.

Presentation advice

When serving Viennese Gibanica, dust the top with powdered sugar for an elegant touch. You can also garnish each slice with a fresh mint leaf or a sprinkle of ground cinnamon for a visually appealing presentation.