Bregovska Pita Recipe - A Croatian Layered Pie | Cakies (2024)

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Bregovska Pita is a Croatian layer pie. There’s a 200 year old tradition in the Croatian town of Koprivnički Bregi to bake this pie on certain holidays like Christmas and Easter. The recipe has been handed down from generation to generation (Source: rivercomenius)

I based my recipe on a recipe by Kuhaona where it’s stated that the recipe came via the Podravaka Museum of Food. So if that’s not authentic enough a recipe to try, I don’t know what is. I’m not Croatian so I hope I can do this recipe justice. I’m making it as part of my ‘Baking My Way Around The World‘ project where I try to bake something from every country in the world.

You can make Bregovska Pita with a dough that’s made from scratch, but I opted to use ready made filo dough instead and it worked out great.

How To Make Bregovska Pita

You’ll need, raisins (pre soaked in water or rum and drained), walnuts, apples, eggs, sugar, butter, sour cream, cinnamon and filo/phyllo dough.(The full list of ingredients including measurements can be found in the recipe card below)

First thing you can do is ground your walnuts.

Add the ground walnuts to a bowl.

Add half of the sugar to the ground walnuts.

Mix sugar and walnuts until fully incorporated.

Now it’s time to prepare your sour cream. Add sour cream to a bowl.

Add your eggs to the sour cream.

Mix eggs and sour cream thoroughly until fully incorporated.

Peel, core and thinly slice your apples. I used a mandolin to get the slices nice and thin.

Add sugar to the apples.

And add cinnamon.

Mix it all up till the apples are fully coated with the cinnamon and sugar. Some of your apple slices might break, but that’s okay. No need to worry about that.

Grease a baking tin of 8.6 inch x 12 inch / 22 cm x 30 cm.

Lay your first sheet of filo dough in the baking tin.

Brush the filo dough with melted butter.

Ad another sheet of filo dough to the baking tin so the entire bottom of the baking tin is covered with filo and brush with melted butter.

LAYER 1: Layer 1/3 of the apples on the filo dough.

Cover the apples with filo dough and brush with melted butter.

LAYER 2: Sprinkle half of the walnut mixture on the filo dough. Make sure it’s spread evenly.

Sprinkle the sour cream mixture on top, approximately 3 tablespoons of the sour cream mixture is sufficient.

Cover the walnuts with filo dough again and brush with melted butter.

LAYER 3: Sprinkle half of the raisins evenly on the filo dough.

Sprinkle 3 tablespoons of the sour cream mixture on top of the raisins.

Cover the raisins with filo dough again and brush with butter.

LAYER 4: Add another 1/3 of the apples onto the filo dough, spread evenly.

Cover the apples with filo dough and brush with melted butter.

LAYER 5: Add the remaining walnut mixture to the filo dough, spread evenly and sprinkle 3 tablespoons of the sour cream mixture on top.

Cover the walnuts with filo dough and brush with melted butter.

LAYER 6: Sprinkle the raisins evenly on the filo dough and top with a couple tablespoons of the sour cream mixture again.

Cover with more filo dough and brush with melted butter.

LAYER 7: Cover the filo dough with the remaining apples, spread evenly.

Cover the apples with filo dough and brush with butter.

Add the remaining sour cream mixture and spread evenly over the filo dough.

Sprinkle with a couple tablespoons of sugar. Use a long skewer and pierce the pie with the skewer in several places before putting it in the oven.

Bake for 50 minutes to an hour, till golden. When I first saw it out of the oven I thought it looked a bit like a lasagna. But it sure didn’t smell like that. It smelled delicious like apple pie!

You can see the layers of the pie a bit. I have to say, the pie may not look much, but it was absolutely delicious! I will definitely make this Bregovska Pita again.

You can dust the Bregovska Pita with some confectioners’ sugar (powdered sugar) if you want. I decided to leave the pie as is this time.

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