NINE-LAYER PIE ("Bregovska pita" or "gibanca devet vrsti")
A Croatian Treat from Tom
300 g. (11 oz.) thin strudel pastry
300 g. (11 oz.) sugar
150 g. (5 oz.) shelled wallnuts
150 g. (5 oz.) raisins
150 g. (5 oz.) poppy seed
300 g. (11 oz.) apples
200 g. (7 oz.) butter
400 ml (16 fl. oz.) sour cream
Prepare a baking tin (20 x 40 cm/8 x 16 inches).
Grind the walnuts and poppy seeds.
Clean and wash the raisins and put them in rum to soak.
Melt the butter.
Clean, wash, peel and grate the apples.
Beat the eggs.
Place two sheets of pastry into the buttered baking tin.
Sprinkle with melted butter, with half the ground walnuts, sugar
and cinnamon and top a dollop of sour cream.
a further two sheets of pastry, sprinkled with melted butter,
half the grated apples, sugar, cinnamon and sour cream.
pastry sheets, sprinkled butter, half the raisins, sugar and sour cream.
pastry sheets, sprinkled butter, half the ground poppy seeds, sugar,
cinnamon, sour cream.
Repeat the layer sequence until the final layer (the eighth),
which contains ground poppy seeds, and cover with two sheets of pastry.
Mix the beaten eggs with the remaining sour cream and pour this mixture
on top of the pastry.
Pierce the pie in several places with a fork.
Bake for about 50-60 minutes at 200ºC/392ºF.