In the past, gibanica used to be baked in clay dishes, but today it is simply baked in large rectangular pans. It is equally good warm and cold, but I recommend serving it warm.
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Gibanica – Traditional Croatian Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
Description
Croatian Gibanica Cake is a rich, layered dessert featuring phyllo dough and a variety of sweet fillings including poppy seeds, cheese, walnuts, and apples, all topped with sour cream.
Ingredients
- 10 phyllo sheets
- 2/3 cup (150 g) butter, melted
- 7 oz (200 g) sour cream
- Powdered sugar, for dusting
- 10 1/2 oz (300 g) ground poppy seeds
- 3 tbsp sugar
- 3/4 cup (200 ml) milk
- Grated zest of one lemon
- 10 1/2 oz (300 g) fresh cheese or ricotta
- 1 egg
- 10 1/2 oz (300 g) walnuts, ground
- 10 1/2 oz (300 g) apples, peeled and grated
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a 13.6 x 11.7 inch (35 x 30 cm) baking pan with parchment paper.
- Take two phyllo sheets, brush with melted butter in between, and place them into the prepared baking pan.
- For the first filling, combine ground poppy seeds, 3 tbsp sugar, milk, and lemon zest. Spread evenly over the phyllo sheets.
- Cover with two more phyllo sheets, brushing with butter in between.
- For the second filling, mix fresh cheese or ricotta with 3 tbsp sugar and one egg. Spread over the phyllo sheets.
- Cover with two more phyllo sheets, brushing with butter in between.
- For the third filling, combine ground walnuts, 3 tbsp sugar, and milk. Spread over the phyllo sheets.
- Cover with two more phyllo sheets, brushing with butter in between.
- For the fourth filling, mix grated apples with 3 tbsp sugar and cinnamon. Spread over the phyllo sheets.
- Finish with the last two phyllo sheets, brushing with butter in between and on top.
- Spread sour cream evenly over the top layer.
- Bake in the preheated oven for 1 hour, or until the top is golden brown.
- Let it cool slightly before dusting with powdered sugar. Serve warm.
Notes
- Gibanica is traditionally baked in clay dishes, but a rectangular pan works well.
- It can be served warm or cold, but is recommended warm.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can substitute ricotta for fresh cheese if needed.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Croatian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 18
- Carbohydrates: 40
- Fiber: 3
- Protein: 7
- Cholesterol: 45
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Frequently Asked Questions
What is gibanica, and what makes it different from other phyllo pastries?
Gibanica (also called Medimurje gibanica) is a traditional Croatian cake baked for special occasions. What sets it apart is its four distinct sweet fillings — ground poppy seeds with lemon zest, ricotta with egg, ground walnuts, and cinnamon apple — each layered between buttered phyllo sheets and topped with sour cream before baking at 350°F for 1 hour.
Can I substitute fresh cheese with ricotta?
Yes — ricotta works as a direct substitute for fresh cheese in the same 10 1/2 oz (300 g) quantity for the second filling layer.
Should I serve this warm or cold?
It’s equally good warm and cold, but I recommend serving it warm for the best experience. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
