Gibanica, also called Medimurje gibanica is a traditional Croatian cake baked for special occasions. I would say it’s a cake that has contains of the dearest ingredients from traditional Croatian cakes, all combined into one. Several different layers make it really rich, but it is not complicated to prepare at all.
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.
Print
Gibanica – Traditional Croatian Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
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
If You Liked This Recipe, You’ll Love These
- Crescia: Umbria’s Spectacular Easter Cheese Bread
- Homemade Dill Cheese Crackers
- Chive, Cheddar and Bacon Biscuits
- Egg and Cheese-Filled Bread
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 — the notes explicitly confirm that ricotta can be substituted 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?
The article and notes both say it is equally good warm and cold, but the recipe recommends 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.
