Belokranjska povitica or a rolled cake refers to pastry made from phyllo dough stuffed with cottage cheese, sour cream and eggs.
- 1 tbsp butter for baking tin coating.
- 500 g low fat cottage cheese,
- 2 tbsp sugar,
- 150 g melted butter,
- 2 eggs,
- 4 tbsp warm sour cream,
- 2 pinches salt.
- 500 g flour,
- 300 mL water,
- 1 egg,
- 3 tbsp. vegetable oil,
- 1 pinch salt.
Mix the ingredients for the phyllo dough in a deep bowl and form a loaf. Top the loaf with vegetable oil and put on a small plate, then cover with a cloth. Set aside the dough for 30 minutes to rise.
Cover the working surface with a large sterile tablecloth and sprinkle it evenly with flour. Put the loaf on the tablecloth and roll it out from the centre to the right. Then manually expand the dough so that it becomes transparent (a 5 mm thick layer). Cut the dough edges.
Mix the ingredients for the stuffing in a bowl and spread them evenly over the unrolled dough. Twist the dough with a napkin into a roll and then form a snail out of the rolled dough. Butter a baking tin and put the “snail” on it. Top it with butter. Preheat the oven to 180 ºC.
Bake “povitica” in a preheated oven for about 40 minutes. Then take it out, cut into pieces and serve warm.