Grandma’s apple pita – traditional apple pie from Croatia
As a child, I loved spending my vacations with my grandparents in Bosnia. My grandmother Helena was an exceptional pastry chef – no one could hold a candle to her baking skills. Although my grandparents lived in Bosnia and Herzegovina, my grandmother was originally from Slavonia, a region in eastern Croatia. This “Croatian granary” is known far beyond its borders for its rich culinary tradition.
Slavonia – where cultures taste together
Slavonia borders Serbia, Bosnia and Hungary – and therein lies one of the secrets of its cuisine: it combines the best of many cultures that have left their mark over the centuries – Ottoman, Bosnian, Croatian, Hungarian, Austrian, Italian, Czech and Jewish. My grandmother’s parents came from Germany and Italy and lived in the Slavonian town of Požega. So my grandmother took over her mother’s cooking and baking traditions and continued them in our multicultural family.
Family time, fields and vineyards
We often went together to visit our relatives in Požega. Even as a child, I felt what that meant: feasting together with relatives, lots of laughter, music and joie de vivre. I spent my time with my cousins in the vast fields and in our family stables – it is quite normal for many families there to have their own farms. Hiding in the vineyards was a hit! And never in my life have I eaten a better Easter ham than my uncle Tomo’s homemade one.
In later years, I also enjoyed the house wine, because:
What Slivovitz is to the Bosnian, excellent wine is to the Slavonian.
My grandmother’s apple pie
I was particularly fond of one sheet cake. Grandma Helena baked it especially for my father and me every time we arrived in Yugoslavia. The smell of this cake greeted us in the stairwell and made us forget all the hardships after the twelve-hour car journey.
Dad and I were crazy about the Slavonian apple pita (epflpita) – a crumbly dough with a juicy apple filling. The pita was so tender that it melted in the mouth. When the slightly tart apple hit the tongue, it was a refreshing kick that immediately perked you up. An unforgettable taste experience.
Grief, remembrance and consolation
When my grandmother died in 1991, I couldn’t eat this cake at first out of grief. The memories of her loss were too painful. But eventually that changed. Today, I am happy when I taste a piece of it – and remember my time as a granddaughter with my wonderful grandparents with gratitude.
Respect for the recipe
For many years, I didn’t dare try this cake myself. The respect was too great, the fear of failure too great. Fortunately, all three daughters – including my mother – inherited Grandma Helena’s baking skills. Nevertheless, the apple pita still tasted best to me in Bosnia when my aunt Marina made it. Only under the Balkan sky, it seemed to me, could its full flavor unfold.
The first own attempt
But then I overcame my blockades. I started my own project: Slavonian apple pita à la Grandma Helena, made in Germany. I wanted to carry on the family tradition of women on my mother’s side – and bake just as well. Grandma should be proud of me. And I wanted to surprise my parents.
The first attempt was successful. A happy smile spread across my parents’ faces and my mother said with a grin:
“Lelo, you’ve passed!”
A cake that connects
We sat together, ate the cake and laughed about old stories and memories. It felt so good. Since then, it’s been baked regularly – and I love sharing it with loved ones who I get to spend time with.
I would like to introduce you to this culinary delight that carries the soul of Slavonia. Apple pita is not difficult to make – all you need is a little time and love.
The ingredients:
- 500 g flour (wheat flour type 405 or spelt flour type 630)
- 250 g soft margarine
- 100 g sugar (white or raw cane sugar)
- 1 medium egg
- 1 packet of cream of tartar baking powder
- 2 kg. sour apples (Boskop are ideal)
- Juice of one untreated lemon
- Cinnamon
Beat the soft margarine with the sugar and egg until foamy. Gradually fold in the flour mixed with baking powder. Knead into a smooth dough until it no longer sticks to your hands. Shape into a ball, wrap in cling film and place in the fridge for an hour.
Wash, peel, core and grate the apples. Drizzle with lemon juice and sprinkle with cinnamon and a little raw cane sugar. If desired, chopped nuts can be mixed in.
Cut the dough into two equal parts. Roll out into a thin piece. To prevent it from breaking, it is best to roll it out between two sheets of baking paper. Place one rolled-out part in a greased baking tray. Prick holes with a fork. Spread the grated apples evenly on top and place the second rolled-out part on top. Cut out holes with a fork here too.
Bake in an oven preheated to 180 degrees for 40 minutes until the pastry is golden brown. Leave to cool and sprinkle with powdered sugar if desired. Cut into cubes and serve.
The dessert can also be served after a sumptuous meal. Listen to a wonderful song by “Slavonske Lole” to feel the Slavonian spirit even more while eating the dish:
Tamo gdje su žitna polja, tamo gdje se klasje svija. Where the grain fields are, where the ears of corn bend.
Tamo gdje je rijeka Sava, tamo gdje su dobri ljudi. Where the river Sava is, where the good people are.
Tamo gdje su vinogradi,tamo gdje su dobra vina. Where there are vineyards, where there are good wines.
Tu je moje rodno selo, tu je moja Slavonija, tu je moja šokadija. There is my birthplace, there is my Slavonia, there is my Sokadija.
[youtube https://www.youtube.com/watch?v=RrNEwZOZpPU&w=420&h=315]
I thank my grandmother for giving me a part of Slavonia and it is an honor for me to be able to carry some of this culinary culture out into the world.
As we know: The way to the heart is through the stomach! Thank you Slavonia, thank you Grandma Helena!
Our sweet culinary journey continues! Also discover the traditional Bosnian hurmašice recipe from my aunt Nadja.
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