Gibanica is a beloved Balkan pastry made by crumpling thin sheets of pastry before layering them with a white cheese and egg filling. The crumpled layers bake into a texture that's both crisp and airy. Made with ready pastry sheets, it bakes quickly and travels well cold to a picnic.
Whisk the eggs with the yoghurt, olive oil and salt, then stir in the crumbled white cheese.
Briefly dip each pastry sheet in the mixture and crumple it loosely.
Loosely arrange the crumpled sheets in a greased baking dish, drizzling the remaining mixture between them.
Bake in the preheated oven until golden on top.
Don't crumple the sheets too tightly; over-compressed layers bake into one dense mass and lose the airy texture. Allergens: contains gluten (pastry), milk and dairy (white cheese) and egg.
Replacing part of the white cheese with cottage cheese gives the filling a softer, creamier texture.
Admin DadaGastro · verified in test kitchenYufkaları harca batırırken tam olarak kaç saniye bekletmeliyim, çok kısa tutarsam katmanlar yeterince yumuşamayıp pişerken beklediğimden çok daha çıtır ve gereğinden sert mi kalır acaba?
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