GUŽVARA

Sastojci:

500 g svježeg kravljeg sira
200 ml kiselog vrhnja
150 ml mlijeka
50 ml ulja
50 ml vode
4 jaja
sol
1 pakiranje kora za savijače

Priprema:

Pećnicu zagrijte na 180 °C.
Lim za pečenje cca 20 x 35 cm premažite uljem.
U zdjelici pomiješajte preostalo ulje, vodu i žličicu soli.
U većoj posudi istucite jaja, dodajte mlijeko, vrhnje i sir. Posolite po ukusu i dobro promiješajte. (Smjesa mora biti tekuća.)
Dno pripremljenog kalupa pokrijte jednom korom za savijače. Kore su obično dvostruko veće od lima ove veličine, pa će vam pola kore viriti izvan lima. To je u redu. Dio koji je u limu premažite pripremljenom mješavinom ulja i vode i poklopite polovicom tijesta koja je izvan lima. Ponovite s još 1 korom (tako da na dnu lima budu 4 sloja).
Odvojite 2 kore, a preostale kore natrgajte na veća komade i pomiješajte sa smjesom sira, jaja, vrhnja i mlijeka. Vadite ih žlicom i rasporedite po limu s nauljenim korama. Kad potrošite cijelu sirnu smjesu, poravnajte kore u limu pa ih prekrijte jednom od preostalih kora (kao i na dnu). Premažite uljem s vodom i poklopite s dijelom kore koji je izvan lima. Isto napravite i sa zadnjom korom.
Gužvaru pecite 30-ak minuta da se lijepo pozlati po vrhu. Po želji, pred kraj je pečenja možete premazati s kockicom maslaca ili nekoliko žlica kiselog vrhnja.

GUŽVARA (CRUMPLED PIE)

Ingredients:

500 g fresh cottage cheese
200 ml sour cream
150 ml milk
50 ml oil
50 ml water
4 eggs
salt
1 package strudel pastry

Method:

Preheat the oven to 180 °C.
Grease a 20×35 cm baking tin with oil.
Combine the remaining oil, water and a teaspoon of salt in a bowl.
Beat the eggs in a large bowl. Add the milk, cream and cheese. Season with salt to taste and stir well. (The mixture should be liquid.)
Place a sheet of pastry on the bottom of the tin. The pastry sheets are usually double the size of the tin and will therefore stick out, which is OK. Grease the part of the pastry sheet that is inside the tin with the oil and water mixture. Fold in the parts of the sheet that were sticking out. Repeat with another sheet of pastry to get a total of 4 layers on the bottom of the tin.
Set aside two more pastry sheets and tear up the remaining pastry into large pieces, combine them with the cheese, egg, cream and milk mixture. Arrange spoonfuls of the mixture on the oiled pastry until all the mixture has been used up.

Trowel and cover with one of the reserved sheets, as you did for the bottom. Grease with oil and water mixture, fold in the parts that were sticking out and repeat with the last pastry sheet.
Bake for about 30 minutes, until nicely golden. Optionally, you can rub some butter on top, or add several tablespoons of sour cream shortly before the pie is done.