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Honey and Pistachio Gibanica Serbian Filo Pastry Dessert
Print Recipe

Honey and Pistachio Gibanica - Serbian dessert

Fills 6 ramekins

Equipment

  • 6 ramekins

Ingredients

  • 1 egg
  • 180 g filo pastry ready-made, 12-14 sheets
  • 75 ml ground nut oil
  • 1/4 tsp baking powder
  • 150 ml Greek yogurt
  • 1 tbsp honey clear, runny

To Serve

  • pistachios roughly chopped
  • honey to drizzle

Instructions

  • Tear the sheets of filo into small pieces to fit and fill the six ramekins loosely.
  • Break the egg into a jug, add the oil, baking powder and yogurt and beat until combined.
  • Pour the wet ingredients over the filo pastry in the ramekins.
  • Leave the dishes aside for at least half an hour, or up to two hours, to let the wet ingredients soak into the pastry. Meanwhile heat the oven to 200c / Gas mark 6 shortly before you are ready to bake them.
  • Bake the gibanicas for 20-25 minutes until golden brown.
  • Drizzle with honey and sprinkle with chopped pistachios. Serve either hot or cold. If cold, you could turn the gibanica out of its dish to eat.

Notes

You can make one large gibanica rather than several small ones - allow extra time for baking.