Bijela Pita Recipe (White Slice)

Method11 steps

1. 1

   Step 1: Mix the dough ingredients: 400 g flour, 100 g sugar, 120 g lard, the egg (1), baking powder (1 teaspoon) and 4 tbsp milk. Bring together into a smooth, soft ball.

   Uses 400 g flour for dough · 100 g sugar for dough · 120 g lard · 1 egg · 1 teaspoon baking powder · 4 tbsp milk for dough

2. 2

   Step 2: Shape it into a ball, leave it in a bowl, and cover with cling film and let it rest in the fridge for at least half an hour

   Uses Pastry dough

3. 3

   Step 3: Divide the chilled dough into four equal pieces and roll each 3–4 mm thick. Use the same baking tray as a template to trim all four sheets to a matching size and shape before baking.

   Uses Chilled pastry dough

4. 4

   Step 4: Bake the four pastry sheets in a preheated oven at 180°C/350°F until the edges are lightly golden.

   Uses Four rolled and trimmed pastry sheets

5. 5

   Step 5: Transfer the baked pastry sheets to wire racks and let them cool.

   Uses Baked pastry sheets

6. 6

   Step 6: Whisk the 3 tbsp filling flour with a little of the 500 ml milk until smooth. Heat the remaining filling milk with 150 g sugar and the vanilla essence (1 tbsp) (or vanilla sugar). Gradually whisk in the flour-milk mixture and cook, stirring constantly, until thickened, a few minutes. Set aside to cool.

   Uses 500 ml milk for filling · 3 tbsp flour for filling · 150 g sugar for filling · 1 tbsp vanilla essence (or 1 packet vanilla sugar)

7. 7

   Step 7: Once the filling is cool, add the softened butter (100 g) and beat with an electric hand mixer until creamy.

   Uses Cooled milk-flour filling · 100 g butter

8. 8

   Step 8: Place the first cooled pastry sheet on a tray. Spread one-third of the prepared filling evenly over it, then add the second pastry sheet.

   Uses First two cooled pastry sheets · Cream filling

9. 9

   Step 9: Spread another third of the filling over the second sheet, add the third sheet, spread the remaining filling, and finish with the fourth pastry sheet. The layers are pastry–filling–pastry–filling–pastry–filling–pastry.

   Uses First assembled pastry-and-filling layers · Remaining two pastry sheets · Remaining cream filling

10. 10

    Step 10: Dust with powdered sugar and let it rest in a fridge overnight

    Uses Assembled white slice · Powdered sugar, for dusting

11. 11

    Step 11: Slice it and serve it the next day

    Uses Overnight-chilled white slice