http___www.kuhaona.com_2018_04_medimurska-gibanica__1.xml
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Made of rows of thin pastry and filling, it can be sweet or savoury, simple or lavish. Even though in the past it was prepared of ingredients that people had in their pantries, such as fresh cheese or turnip, today’s version of Međimurska gibanica is a true feast for the palate. Layers of poppy seed, cheese, walnut and apple filling gives this dessert its playful flavour and juicyness. Thanks to Sandra Nedeljko for a delicious recipe of Međimurska gibanica. For filo pastry: 1 kg (2.20 lb) soft flour pinch of salt 600 ml (20 fl oz) water oil for coating pastry 1 tablespoon lard for coating the baking pan Walnut filling: 200 g (7 oz) ground walnuts 100 g (3.5 oz) sugar 2 tablespoons rum 100 ml (3.4 fl oz) milk Poppy seed filling: 200 g (7 oz) ground poppy seeds 100 g (3.5 oz) sugar 200 ml (6.8 fl oz) milk Apple filling: 1 kg (2.20 lb) apples (600 g/21 oz grated apples) 2 tablespoons sugar 1 tablespoon cinnamon Cheese filling: 500 g (17.6 oz) fresh cottage cheese 1 egg 2 tablespoons sugar pinch of salt For coating: 200 ml (6.8 fl oz) sour cream 1 egg Preparation Prepare a smooth and soft filo pastry made of flour, salt and lukewarm water and mix it with an electric mixer. Briefly kneed on a slightly floured surface. Divide in two parts, coat with oil and cover with plastic foil. Leave stand in refrigerator for an hour, and you can also leave it over night. During that time prepare the fillings. Mix the ground walnuts and sugar. Pour rum and warm milk and mix it all well. In the same way mix the ground poppy seeds, sugar and warm milk. Peel and grate the apples, then add sugar and cinnamon and mix it all well. To prepare cheese filling first mix the egg, sugar and salt, and then mix it all together well with a strained cheese. For the coating, mix well the sour cream and egg to get a smooth mixture. Sprinkle the tablecloth well with flour, and then put the pastry onto it. Roll thinly, and then use the upper parts of your palms to pull the pastry from the middle towards outside until you get a thin and see-through filo pastry. Remove the thick edges with scissors. Repeat the procedure with the other half of the pastry. Use paper or cardboard to make a scheme of the baking pan (20×35 cm/7.9×14 in). Use it to cut the pastry with scissors in multiple pieces (you will require 10 sheets). Sprinkle the pastry slightly with flour and let dry for about 30 minutes. Coat the bottom of the baking pan with lard. Place a sheet of filo pastry, sprinkle with oil and place another sheet. Sprinkle with oil and then distribute the poppy seed filling. Then again place a sheet of filo pastry, sprinkle with oil, place another sheet, sprinkle with oil and then distribute cheese filling. Continue with walnut and apple fillings. Gently squeeze the juice from the apples before you distribute them onto the pastry. Finish off with two sheets of pastry, over which you distribute the sour cream and egg coating. Before baking use a toothpick to prick the pastry in multiple places, all the way to the bottom. Bake in an oven previously heated to 180 °C (356 °F) for about an hour. Serving Cube the slightly chilled cake and sprinkle with powder sugar. Preparation time 3.5 hours
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Napravljena od redova tankog tijesta i nadjeva može biti slana ili slatka, jednostavna ili svečana. Iako je u prošlosti bila pripremana od sastojaka koje su ljudi imali u smočnici, poput svježeg sira ili repe, današnja verzija međimurske gibanice prava je svečanost za nepce. Slojevi nadjeva od maka, sira, oraha i jabuka daju ovom desertu razigranost okusa i sočnost. Zahvala Sandri Nedeljko na prefinom receptu za međimursku gibanicu. Za tijesto: 1 kg glatkog brašna prstohvat soli 600 ml vode ulje za premazivanje tijesta 1 žlica svinjske masti za premazivanje tepsije Nadjev od oraha: 200 g mljevenih oraha 100 g šećera 2 žlice ruma 100 ml mlijeka Nadjev od maka: 200 g mljevenog maka 100 g šećera 200 ml mlijeka Nadjev od jabuka: 1 kg jabuka (600 g naribanih jabuka) 2 žlice šećera 1 žlica cimeta Nadjev od sira: 500 g svježeg kravljeg sira 1 jaje 2 žlice šećera prstohvat soli Za preljev: 200 ml kiselog vrhnja 1 jaje Priprema Od brašna, soli i mlake vode zamijesite glatko i mekano tijesto električnom mješalicom. Na lagano pobrašnjenoj podlozi kratko premijesite. Podijelite na dva dijela, premažite tijesto uljem i prekrijte plastičnom folijom. Ostavite da tijesto odstoji najmanje sat vremena u hladnjaku, a može i preko noći. Za to vrijeme pripremite nadjeve. Pomiješajte mljevene orahe i šećer. Ulijte rum i toplo mlijeko te sve zajedno dobro izmiješajte. Na isti način izmiješajte mljeveni mak, šećer i toplo mlijeko. Jabuke ogulite i naribajte, pa zatim dodajte šećer i cimet te sve zajedno dobro izmiješajte. Za sirni nadjev prvo izmiješajte jaje, šećer i sol, a zatim sve zajedno dobro izmiješajte sa ocijeđenim sirom. Za preljev dobro izmiješajte kiselo vrhnje i jaje kako bi dobili glatku smjesu. Stolnjak dobro pobrašnite, a zatim na njega prebacite tijesto. Lagano ga tanko razvaljajte, a zatim od sredine tijesto razvlačite nadlanicama prema van dok ne dobijete tanko i prozirno tijesto. Zadebljale rubove tijesta odstranite škarama. Isti postupak ponovite i s drugom polovicom tijesta. Od papira ili kartona napravite šablonu prema veličini pleha (20×35 cm). Njome izrežite tijesto škarama na više komada (potrebno vam je 10 listova). Lagano pospite tijesto brašnom i ostavite da se suši oko 30 minuta. Dno tepsije premažite svinjskom mašću. Položite jedan lista tijesta, pokapajte ga uljem i stavite drugi list tijesta. Pokapajte uljem, pa na njega rasporedite nadjev od maka. Zatim ponovno položite jedan list tijesta, pokapajte ga uljem, stavite drugi list tijesta, pokapajte uljem i rasporedite nadjev od sira. Isto nastavite s nadjevom od oraha i jabuka. Pri tome iz jabuka blago istisnite tekućinu prije nego ih rasporedite na tijesto. Završite s dva lista tijesta preko kojih rasporedite preljev od kiselog vrhnja i jaja. Prije pečenja, drvenom čačkalicom probušite tijesto do dna na više mjesta. Stavite peći u prethodno zagrijanu pećnicu na 180°C oko sat vremena. Posluživanje Blago ohlađeni kolač narežite na kocke i pospite šećerom u prahu. Vrijeme pripreme 3,5 sati