http___www.kuhaona.com_2015_04_starinska-bregovska-pita__1.xml
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Bregovska pita is a Croatian cake made with 8 layers of stuffing. Layer of walnut, layer of apple, then layer of raisins and poppy seeds. And than all that all over again. Who could resist it. ūüôā Ingredients 10 sheets of thick filo pastry For the filling: 300 g (10.5 oz) apples 240 g (8.4 oz) sugar 1.5 tablespoons ground cinnamon 150 g (5.25 oz) ground walnuts 150 g (5.25 oz) ground poppy seeds 150 g (5.25 oz) raisins 5 tablespoons rum 200 g (7 oz) butter 500 ml (17 oz) sour cream 2 eggs 20 g (1,5 tablespoons) butter to coat the pan For sprinkling: powdered sugar Preparation Peel and slice the apples, add 60 g of sugar and ¬Šteaspoon of cinnamon. In another bowl, mix ground walnuts, 60 g of sugar and ¬Šteaspoon of cinnamon. For the third filling mix the ground poppy seeds, 60 g of sugar and ¬Šteaspoon of cinnamon. Pour the rum over raisins and let them rest for a while. Melt butter on low heat. Whisk eggs well into sour cream. In a greased baking dish (size 21×34 cm/8×13 in) put two sheets of dough that you cut to the dimensions of the pan. Pour 3 tablespoons of melted butter and place half the amount of filling of walnuts, drizzle with 3 tablespoons of the mixture of cream and eggs and put two new sheets of dough. Drizzle again with 3 tablespoons melted butter, place half the amount of apple filling  and then pour 3 tablespoons of cream and eggs mixture. Then two new sheets of dough, melted butter, raisins and the mixture of cream and eggs. Pour butter on the next two sheets, half the amount of poppy filling and a mixture of cream and eggs. Repeat all with the remaining sheets of dough and fillings. Pour the remaining mixture of cream and eggs onto the final layer of the pastry and bake for 40 minutes in the oven previously heated to 180¬įC (350¬įF). Serving Cool the cake a little bit, cut in cubes, sprinkle with powder sugar and serve. Preparation time 90 minutes
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Recept Ane Blažeković, rođene 1917. godine u Koprivničkim Bregima, zapisala je Nada Matijaško, kustos Podravkinog Muzeja prehrane čijom sam ljubaznošću došla u posjed ovog recepta. Inače sama priprema brefovske pite je zaštićeno nematerijalno kulturno dobro Republike Hrvatske. Nadam se da će vam se svidjeti ovaj starinski recept u mojoj izvedbi. Za tijesto: 300 g oštrog brašna 300 g glatkog brašna 1 jaje 180 g svinjske masti 200 ml kiselog vrhnja 1 žličica soli Za nadjev: 1 kg jabuka 250 g šećera 5 g mljevenog cimeta 250 g mljevenih oraha 150 g maslaca 200 ml vrhnja 1 jaje 20 g maslaca za premazivanje tepsije 200 g grožđica Za posipavanje: šećer u prahu Priprema Od brašna, jaja, masti, kiselog vrhnja i soli umijesite glatko tijesto, razdijelite na 8 dijelova i ostavite da odmara. Zatim pripremite nadjeve. Ogulite jabuke i narežite ih na tanke ploške. Pospite polovicom količine šećera i cimeta, pa sve zajedno dobro promiješajte. Mljevene orahe pomiješajte s preostalim šećerom. Rastopite maslac na laganoj vatri. Dobro izmiješajte kiselo vrhnje s jajetom. Svako tijesto postavite između dva lista plastične folije i razvaljajte ga valjkom do pola. Zatim maknite gornju foliju i lagano valjkom nastavite valjati tijesto dok ne dobijete tanko tijesto pravokutnog oblika veličine tepsije (20×32 cm). U namašćenu tepsiju stavite prvi list tijesta, prelijte ga s 3 žlice rastopljenog maslaca i rasporedite trećinu nadjeva od jabuka. Zatim položite drugi list tijesta, ponovno ga prelijte s 3 žlice rastopljenog maslaca, pa rasporedite polovicu količine nadjeva od oraha i 3 žlice smjese od vrhnja i jaja. Ponovno list tijesta, 3 žlice rastopljenog maslaca, polovica količine grožđica i 3 žlice smjese od vrhnja i jaja. Cijeli postupak ponovimo s preostala tri lista tijesta. Na sedmi list tijesta dolazi zadnja trećina nadjeva od jabuka koji se prekriva zadnjim listom tijesta. Prelijte s preostalim maslacem i vrhnjem i pecite u pećnici prethodno zagrijanoj na 180°C sat vremena. Posluživanje Ohlađenu pitu narežite na kocke, pospite šećerom u prahu i poslužite. Vrijeme pripreme 150 minuta