Bregovska Pita
Bregovska Pita is a Croatian layered pie handed down through generations. It’s made with layers of filo dough, apple, raisins, and walnuts.
Servings Prep Time
24squares 30minutes
Cook Time
60minutes
Servings Prep Time
24squares 30minutes
Cook Time
60minutes
Ingredients
Instructions
Prepare the filling
  1. Prep all the filling first. If you have dry raisins, make sure you soak them overnight in some rum. If you don’t want to use any alcohol, you can soak them in water instead.
  2. Ground the walnuts and mix it with half of the sugar.
  3. Mix the sour cream with the eggs till fully incorporated.
  4. Peel, core and thinly slice the apples. The easiest way to get thin slices is to use a mandolin.
  5. Preheat the oven to 350°F/175°C.
Layering the cake
  1. Grease a baking tin of 8.6 inch x 12 inch / 22 cm x 30 cm and layer with filo dough. Brush the filo dough with melted butter.
  2. LAYER 1: Layer 1/3 of the apples on the filo dough. Cover the apples with filo dough and brush with melted butter.
  3. 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 3-4 tablespoons of the sour cream mixture is sufficient. Cover the walnuts with filo dough again and brush with melted butter.
  4. LAYER 3: Sprinkle half of the raisins evenly on the filo dough. Sprinkle 3-4 tablespoons of the sour cream mixture on top of the raisins. Cover the raisins with filo dough again and grease with butter.
  5. LAYER 4: Add another 1/3 of the apples onto the filo dough, spread evenly. Cover the apples with filo dough and grease with melted butter.
  6. LAYER 5: Add the remaining walnut mixture to the filo dough, spread evenly and sprinkle a couple tablespoons of the sour cream mixture on top. Cover the walnuts with filo dough and brush with melted butter.
  7. 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.
  8. LAYER 7: Cover the filo dough with the remaining apples, spread evenly. Cover the apples with filo dough and brush with butter.
  9. Spread the remaining sour cream mixture on top of the filo dough and spread evenly. Sprinkle with a couple tablespoons of sugar. Use a long skewer and pierce the pie with the skewer in several places before putting it the oven.
  10. Bake for 50-60 minutes or until golden.
Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

  • I used 16 sheets of filo dough for the pie. I needed two sheets for each layer. Depending on how big your sheets of filo are you will need more/less.
  • You can add an additional layer by adding poppy seeds. Grind about 1 cup of poppy seeds and add that as a layer to the pie.