Prleška Gibanica - Slovenian Layered Pastry

Ingredients

• 10 sheets of filo dough 10 sheets of filo dough
• 500g (2 cups) cottage cheese 500g (2 cups) cottage cheese
• 100g (1/2 cup) sugar 100g (1/2 cup) sugar
• 3 eggs 3 eggs
• 100g (1/2 cup) ground poppy seeds 100g (1/2 cup) ground poppy seeds
• 100g (1 cup) ground walnuts 100g (1 cup) ground walnuts
• 2 apples, grated 2 apples, grated
• 1 tsp cinnamon 1 tsp cinnamon
• 150g (2/3 cup) unsalted butter, melted 150g (2/3 cup) unsalted butter, melted
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 350 kcal / 1465 kJ
• Fat: 20g (Saturated Fat: 9g)
• Carbohydrates: 35g (Sugar: 18g)
• Protein: 10g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the cottage cheese, sugar, eggs, poppy seeds, ground walnuts, grated apples, 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 dough in the baking dish and brush it with melted butter. Repeat this process with half of the filo dough sheets.
5. 5.
   Spread half of the cottage cheese filling over the filo dough.
6. 6.
   Layer the remaining filo dough sheets on top, brushing each sheet with melted butter.
7. 7.
   Spread the remaining cottage cheese filling over the filo dough.
8. 8.
   Brush the top layer of filo dough with melted butter.
9. 9.
   Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown.
10. 10.
    Remove from the oven and let it cool slightly before dusting with powdered sugar.
11. 11.
    Serve warm or at room temperature.

Treat your ingredients with care...

• Filo dough — Handle the filo dough 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 through a cheesecloth or fine-mesh sieve before using it in the filling.
• Poppy seeds — Toast the poppy seeds in a dry pan over low heat for a few minutes to enhance their flavor before grinding them.

Tips & Tricks

• To achieve a crispier pastry, brush each layer of filo dough generously with melted butter.
• Allow the gibanica to cool slightly before cutting into slices to ensure clean cuts.
• Serve the gibanica warm or at room temperature for the best flavor and texture.
• If you prefer a sweeter filling, you can add a bit more sugar to the cottage cheese mixture.
• Prleška Gibanica tastes even better the next day, so you can make it in advance and refrigerate it overnight.

Serving advice

Prleška Gibanica is traditionally served as a dessert or a special breakfast treat. It can be enjoyed on its own or accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. Serve it with a cup of hot tea or coffee for a delightful experience.

Presentation advice

When serving Prleška Gibanica, cut it into neat rectangular slices to showcase the beautiful layers. 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.