http___www.kuhaona.com_2015_04_starinska-bregovska-pita__1.xml
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Recipe delivered by Ms Ana Blažeković, born in 1917 in Koprivnički Bregi, recorded by Ms Nada Matijaško, curator of the Podravka Museum of Food who kindly put it at my disposal. By the way, the preparation of Brefovska pita represents a protected immaterial cultural heritage of the Republic of Croatia. I hope you will like this ancient recipe prepared in my own way. For pastry: 300 g (10.5 oz) hard wheat flour 300 g (10.5 oz) soft flour 1 egg 180 g (6.3 oz) lard 200 ml (6.80 fl oz) sour cream For filling: 1 kg (2.20 lb) apples 250 g (8.8 oz) sugar 5 g (1 teaspoon) ground cinnamon 250 g (8.8 oz) ground walnuts 50 g (1.75 oz) butter 200 (6.80 fl oz) sour cream 1 egg 20 g (1.5 tablespoons) butter for greasing the baking pan 200 g (7 oz) raisins For sprinkling: Powder sugar Preparation Prepare smooth pastry from flour, egg, lard, sour cream and salt and divide it into eight portions leaving them rest for a while. Prepare the fillings. Peel the apples and cut into thin slices. Sprinkle with half of the sugar and cinnamon and mix well. Mix the ground walnuts with the remaining sugar. Melt the butter gradually. Thoroughly mix the sour cream with egg. Put each piece of dough between two plastic foils and roll out the dough half way. Then remove the upper foil and roll out the dough to obtain a thin and rectangle form to the size of the baking pan (20×32 cm/7×12 in). Place the first dough sheet into the greased baking pan, sprinkle with 3 tablespoons melted butter and spread one third of the apple stuffing. Then place the second dough sheet over it, sprinkle again with 3 tablespoons melted butter, spread half of the walnut stuffing and 3 tablespoons of the egg-sour cream mixture. Cover with another sheet of dough, drizzle 3 tablespoons of melted butter, sprinkle half of the amount of raisins and 3 tablespoons of the mixture of cream and eggs. Repeat the whole procedure with the remaining three dough sheets. The seventh dough sheet is covered by the apple stuffing and then covered with the last dough sheet. Pour the remaining butter and sour cream mixture and bake for one hour in oven previously heated to 180°C (350°F). For serving Cut cold pie in cubes, sprinkle with powder sugar and serve. Preparation time 150 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