Pastry filled with cheese and fruit

This is a pastry made of filo dough and filled with different alternating layers of a cheese filling, raspberry and apricot filling. It is then baked and topped off with confectioners sugar and served alongside some fresh berries and a strong coffee.
Prep Time30 mins
Cook Time51 mins
Total Time1 hr 19 mins
Course: Dessert
Cuisine: Montenegro
Keyword: apricot, cottage cheese, eggs, sour cream
Servings: 1


  • 1 can apricot pastry filling
  • can raspberry pastry filling
  • 8 oz package cream cheese
  • 1 lb cottage cheese small curd
  • 1/3 cup sugar granulated
  • 1 zest of 1 lemon
  • 6 large eggs separated
  • 1/2 cup sour cream
  • 1/2 lb filo dough
  • 4 oz melted butter
  • powdered sugar for topping
  • Fresh raspberries for garnish


For the cheese filling

  • In a large bowl, beat the cream cheese until smooth.
  • Add in the cottage cheese , sugar and zest of 1 lemon.
  • Beat in the egg yolks, one at a time.
  • Add sour cream and beat again.
  • In a separate bowl, beat the egg white until stiff.
  • Fold into the cheese mixture and set aside.

To prepare the Gibanica

  • Preheat the oven to 350 degrees
  • Lightly butter a 13x9 glass pan.
  • Place a piece of filo dough on the bottom and lightly brush with butter.
  • Repeat with a second piece.
  • Spread half the cheese mixture on top..
  • Place two more pieces of filo dough lightly buttering each one.
  • Spread the apricot filling and add two more pieces of filo dough, buttering each one.
  • Spread the raspberry filling and add two more pieces of filo dough, buttering each one.
  • Spread the rest of the cheese filling.
  • Finish with two more pieces of filo dough buttering each one on top.
  • Bake for 55 minutes or until golden.
  • Allow to cool.
  • Sprinkle with powdered sugar, cut into squares and serve with some fresh raspberries.

Photo credit and inspiration: internationalcuisine