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. 🙂
300 g (10.5 oz) hard wheat flour
300 g (10.5 oz) soft flour
180 g (6.3 oz) lard
200 ml (6.80 fl oz) sour cream
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
20 g (1.5 tablespoons) butter for greasing the baking pan
200 g (7 oz) raisins
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).
Cut cold pie in cubes, sprinkle with powder sugar and serve.