Sweet Gibanica

We had our cousin Jenny over for an ethnic feast. Jenny brought szalonna , kolanche , and Hungarian wine. I made chicken paprikash and sweet gibanica.

                                    Gibanica Recipe

• Apricot Filling:
• 1 (9-ounce) package dried apricots, finely chopped
• 1/2 cup sugar
• 2 tablespoons butter
• 1/4 teaspoon cinnamon
• Raspberry Filling:
• 1 (10- to 12-ounce) jar red raspberry preserves
• 2 tablespoons honey
• Cheese Filling:
• 1 (8-ounce) package softened cream cheese
• 1 pound small curd creamed cottage cheese
• 1/3 cup sugar
• Grated zest of 1 lemon
• 6 large eggs, separated
• 1/2 cup sour cream
• .
• 1 pound thawed filo dough
• 4 ounces (1 stick) melted butter
• Confectioners' sugar

1. To make the apricot filing: Place apricot pieces in a small saucepan and cover with water. Bring to a boil, reduce heat, cover and simmer until soft and thickened, about 20 minutes. Remove from heat and stir in 1/2 cup sugar, 2 tablespoons butter and cinnamon. Set aside to cool.
2. To make the raspberry filling: In a small bowl, mix the raspberry preserves with honey and set aside.
3. To make the cheese filling: In a large bowl, beat cream cheese until smooth and blend in cottage cheese, sugar and lemon zest. Beat in egg yolks one at a time. Add sour cream and beat again. In a separate medium bowl, beat egg whites until stiff and fold into the cheese mixture. Set aside.
4. To assemble: Heat oven to 350 degrees. Lightly butter a 13x9-inch glass pan (so you will be able to see if the bottom is baked). Place filo in bottom of pan and lightly brush with butter.Place a second piece of filo dough and lightly brush with butter. Spread half the cheese mixture on top.
5.  Place filo on top of cheese and lightly brush with butter. Place a second sheet of filo dough on top and lightly brush with butter. Spread half the apricot filling on top and repeat with 2 more sheets of buttered filo dough, followed by the raspberry filling and 2 more  sheets of buttered filo dough. Continue in this manner until all the fillings are used. End with 2  sheets of buttered filo dough on top. Brush any remaining butter on top of dessert.
6. Bake 55 minutes or until golden. Allow to cool. Cut into squares and sprinkle with confectioners' sugar.