I may not have made it to nine layers thanks to the baking dish I cooked this in, but this strudel-like pie has all of the traditional components of bregovska pita.
One thing for sure is that it tastes just like the Croatian baked desserts I remember as a kid. Layers of soft filo, poppy seeds, grated apple, booze-soaked currants (traditionally it’s meant to be raisins), ground walnuts and just enough cinnamon-spiked sugar to make it sweet.
Dollops of sour cream add moisture to each layer and a final crust of filo topped with a layer of egg and sour cream, resulting in a thin baked custard, of sorts.
I broke the rules a little when rehydrating the currants. Supposedly it’s meant to be just rum. All I had was a little rum and bourbon left in two mini bottles, so I used both, mixed with some sherry. Also, the poppy seeds are meant to be ground. I only had whole poppy seeds in the pantry and got bored halfway through grinding them in my mortar. This is why most of them aren’t ground.
It may be a tad laborious, but the outcome is truly delicious. I reckon next time I’ll finely grate the zest of a lemon and mix it through the sour cream for some added freshness. Serve the bregovska pita hot or at room temperature with a little sour cream, or yoghurt, sprinkled with the cinnamon sugar.