Belokrańska povitica with cheese

Votes: 1

Time: 1 hour 30 min.

A traditional Slovenian pie made in the form of rolled-up pastries. The word "povitica" means "roll," and it originates from the Bela Krajina region of southeastern Slovenia. A variety of fillings are spread on thin dough kneaded with flour, egg, oil, and vinegar and rolled into a roll. Several of these rolls are then placed in a spiral pattern in a baking pan and baked. You can bake povitica with the fillings listed in the recipe: ricotta with raisins or ricotta with cracklings, or create your own. The finished povitica has a beautiful, unusual cut, making it a perfect holiday treat. Serve for breakfast the morning after New Year's with tea.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

0.5 kg premium flour
1 egg (beaten)
2 tablespoons of vegetable oil
A pinch of salt
1 teaspoon apple cider vinegar
1/3 - 0.5 l of lukewarm water

Filling

2 eggs (beaten)
2-3 tsp salt / 2-3 tsp sugar (depending on whether you are making unsweetened or sweet povitica)
500 gr. ricotta cheese
1 liter of milk
2 liters of sour cream
200 g butter
Pork cracklings (for unsweetened povitica)
Raisins (for sweet povitica)
Egg for greasing

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, yeast dough, apple cider vinegar, eggs, milk, sour cream, ricotta cheese

Cooking the dish according to the recipe:

Mix flour, egg, salt, oil, apple cider vinegar, and water. Knead the dough for 10 minutes. Divide the dough into four pieces.

Form balls, grease them with oil and leave for 30 minutes.
Roll the dough balls into four very thin rectangles. Trim any thick edges and let the dough rest for another 15 minutes before adding the filling.

Filling: In a large bowl, combine ricotta with butter, sour cream and milk.

Using a mixer, beat in the eggs and either salt (for salty povitica) or sugar (for sweet povitica).

Stir until you get a thick, creamy mixture, then add either cracklings (for salty povitica) or raisins (for sweet povitica).
Divide the filling and distribute it evenly among each rolled-out rectangle of dough. Then roll each piece of dough into a long roll and tuck in the ends.

Grease a round baking pan and arrange the rolls in a continuous spiral.
Brush the rolls with the egg mixture and bake for 30 minutes at 180°C until golden brown. Slice and serve.