Gibanica sweet (Serbian pie)

Category: Bakery products
Kitchen: Serbian
Gibanica sweet (Serbian pie)

Ingredients

Dough
wheat flour / grade 300 grams
vegetable oil b / s 60 milliliters
warm water (40C) 150 milliliters
salt pinch
Filling 1
poppy filling (I have it ready) 600 gram
cinnamon taste
Filling 2
cottage cheese (I have homemade) 500 grams
sugar*** 100 (150) grams
egg 1 piece
cream (sour cream) *** 50 (100) grams
cognac (rum) 50 milliliters
raisins 25 grams
vanilla taste
salt pinch
Filling 3
walnuts 240 gram
sugar*** 70 (100) grams
Filling 4
large apples 4 pieces
sugar 50 grams
lemon zest 1 tbsp. the spoon
lemon juice 2 tbsp. spoons
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butter for lubrication
vegetable oil for lubrication
powdered sugar for sprinkling
cinnamon for sprinkling option
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shape 26 * 26

Cooking method

  • Dough
  • Gibanica sweet (Serbian pie)Sift flour, mix with salt. Make a hole in flour. Pour warm water and oil into the hole.
  • Gibanica sweet (Serbian pie)Begin kneading the dough with a spoon, and then with your hands. Once the dough has collected all the flour, transfer to the table and continue kneading. Do not add any more flour.
  • Gibanica sweet (Serbian pie)
  • Gibanica sweet (Serbian pie)Kneading the dough by hand for 10 minutes. The dough does not stick, it is soft. Transfer the dough to a greased dish, cover with plastic foil and put in a warm place for 1.5 hours. During this time, we will prepare the layers.
  • Filling 1
  • Gibanica sweet (Serbian pie)I have a ready-made store-bought filling. If you don't have one, make it yourself from poppy seeds, milk and sugar.
  • The recipes suggest mixing poppy seeds with sugar and pouring boiling milk. Stir, cover and leave to brew. For 200 grams of dry poppy, 100 milliliters of milk, 100 grams of sugar.
  • Filling 2
  • Gibanica sweet (Serbian pie)Wash the raisins and pour over the cognac. Leave for 30 minutes.
  • Gibanica sweet (Serbian pie)Put cottage cheese, sugar, salt, cream (sour cream according to the recipe), egg and vanilla into the food processor. The ingredients in brackets are the suggested amount of sugar and cream, before the brackets is my option. I reduced the sugar and took the cream, reducing the amount, because my cottage cheese was not dry, but very plastic.
  • Gibanica sweet (Serbian pie)Turn on the processor and punch through the mass until smooth.
  • Gibanica sweet (Serbian pie)Transfer the cottage cheese to another dish, remove the raisins from the cognac. Add to curd and stir.
  • Filling 3
  • Gibanica sweet (Serbian pie)Sort out the nuts. Dry in a dry frying pan, stirring occasionally, for 10 minutes. Allow to cool completely.
  • Gibanica sweet (Serbian pie)
  • Gibanica sweet (Serbian pie)Transfer the cooled nuts to a chopper, add sugar and chop into a medium-sized crumb.
  • Filling 4
  • Gibanica sweet (Serbian pie)Remove the zest from half of the lemon using a fine grater or a special device. We remove only the upper colored part. Squeeze juice from half of the lemon.
  • Gibanica sweet (Serbian pie)
  • Gibanica sweet (Serbian pie)Peel and core the apples. Grate on a coarse grater.
  • Gibanica sweet (Serbian pie)Add sugar, zest and lemon juice. Mix. We add juice so that the apples do not darken in the air.
  • Assembling and baking
  • Gibanica sweet (Serbian pie)Cover the detachable dish with baking paper. Turn on the oven. Let it heat up to 180 degrees.
  • Gibanica sweet (Serbian pie)Divide the dough into 8 parts. 7 of them are the same, and the eighth is the smallest. This dough will be useful to us if a rolled layer breaks through somewhere. Roll the dough into koloboks. Lubricate with vegetable oil. Leave on for 5-10 minutes.
  • Gibanica sweet (Serbian pie)Grease the table and rolling pin with oil. Roll out or pull one kolobok into a thin layer. You should see the table through the dough. Each layer must be rolled out immediately before laying into a mold. The dough layer on top must be greased with oil before spreading the filling on it (I did not grease it, because I greased each bun, rolling pin and table with butter). The most convenient way is to cut out a template from the parchment along the contour of the bottom of the form, each time applying it to the rolled or elongated layer so that you do not have to stretch the dough directly on the filling.It is best to roll out each layer with a small margin. Bend or cut off excess dough.
  • Gibanica sweet (Serbian pie)
  • Gibanica sweet (Serbian pie)Transfer the first layer to the mold. Flatten. Tuck up excess, if any. Holes, if the dough is torn somewhere, close up the dough taken from the eighth piece.
  • Put half of the poppy filling on the first layer. Gently stretch the back of a spoon over the entire surface, sprinkle with cinnamon and cover with another layer of dough.
  • Gibanica sweet (Serbian pie)Put half of the curd filling, flatten and cover with a layer of dough.
  • Gibanica sweet (Serbian pie)The next layer is half nuts. Put half of the apples on the nuts. There is no dough between apples and nuts. Cover the apple-nut layer with the dough and repeat the layers again. The last will be the layer of dough.
  • Gibanica sweet (Serbian pie) We roll out the last layer along with the remnants of the eighth piece. Cover the filling with dough, trying to tuck the edges into the mold, grease with melted butter and send to the oven. Temperature 180aboutC. Bake for 60 minutes.
  • Gibanica sweet (Serbian pie)We take out the finished pie, cover with a towel and let cool in the form. I left it to cool overnight. Do not cut with warm or even hot. Fall apart!
  • Carefully run a knife between the cake and the sides of the form, remove the form. Cut the cake from all sides with a sharp knife by 1-1.5 centimeters.
  • Sprinkle with powdered sugar or cinnamon powder.
  • Cut into portions and invite everyone to the table.
  • Gibanica sweet (Serbian pie)
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

family or company

Note

The recipe is taken from the Culinary website. RU. from Chile. Many variations on other sites as well.

Gibanica is a Serbian dish. This is a puff cake, usually with a curd filling. Gibanitsa can be either sweet or not sweet - with cheese, minced meat, potatoes, spinach.
What can you say? It is very tasty, satisfying, high in calories, not on a budget. It's not difficult to cook, but it takes a long time. The result is definitely worth the time.
Recommend!

mirtatvik
Angela
Tanyulya
Delicious !!!! Send kusmanchik !!
NM
Words, no beauty, bookmark for now.
Albina
Angela, pie 🔗
Zhannptica
Well, now we will have Gibanitsa too !!!
Very tasty, I confirm)))) very satisfying !!! And sooooo not budget !!!!!

And I also added cinnamon to apples))
Tumanchik
Very chic and beautiful! Angela you are just a sorceress!
ang-kay
Beautiful girls Thank you. I am pleased to. The pie is delicious, but you have to play.
Quote: Tanyulya
Send kusmanchik !!
I would gladly send it if I got there)
Quote: Zhannptica
added cinnamon to apples))
Didn't you pour it on the poppy?
Trendy
Angelawhat a wonderful cake! I love such complex pies and cakes. They have a special taste!
M @ rtochka
Die not get up!
Both beautiful and tasty. And it’s a pity, what kind of work !!
I can imagine how delicious it is ...
Lucky someone with such a hostess
ang-kay
Julia, Daria, Thank you. If you cook it, you will not regret it. The cake is great.
Anatolyevna
ang-kay, Angela what a pie! So much work, but how tasty.
I would also taste such a pie! I envy your family!
ang-kay
Tonya, don't be jealous. Bake and I will envy you) Thank you for coming to the aroma.
Marya-83
Thanks for the recipe! An unusual and delicious cake.
But there were a few nuances ... dough and poppy filling.
Everything was fine in cooking, until I started rolling out the dough ... or rather, not rolling it out, but transferring it to the mold. Here I was worn out, it stretched and torn. I got some kind of loose poppy filling and (as it seems to me) the poppy did not fully reveal its taste when cooking. Next time I'll make double the dough and adjust the filling to my liking.
ang-kay
Marina, thanks for the detailed report. The dough here is really very thin and hard to bear. I do it right on two hands. Poppy filling is hard for me to cook, so I use, most often, purchased.
I'm glad that I still liked the pie and there will be a repeat)
Zhannptica
Gibanica sweet (Serbian pie)
I have it again))))
I mixed the grated apple with marmalade and took the finished Philo dough. Half an hour and you're done))
Very tasty cake!
ang-kay
What a cool guy, Jean. Beauty)

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