okusi mest / 12. November 2024

The Ribnica Povanca (Ribn’ška povanca)

An excellent traditional dessert from the Ribnica region that is a must-try. Povanca used to be baked in every village around Ribnica where farms and cows were present, as fresh farm milk, butter, and cream are the star ingredients of this dish.

RECIPE

Ingredients

Phyllo / Strudel Dough (Vlečeno testo)

  • 400 g all-purpose flour

  • 2 tbsp vegetable oil

  • 1 tbsp vinegar

  • 200 ml lukewarm water

  • A pinch of salt

  • Additional oil or melted butter (for brushing)

Filling

  • 300 g millet porridge (prosena kaša)

  • 1 liter milk

  • 250 ml heavy cream (sladka smetana)

  • 50 g sugar

  • 1 tbsp rum

  • 3 eggs

  • 100 g butter (divided into two 50 g portions)

  • 2 small apples

  • 250 g raisins

  • 1 tbsp breadcrumbs

  • 1 tsp honey

  • 1 tsp ground cinnamon

  • 1 packet vanillin sugar (approx. 7–10 g or 1 tsp vanilla extract)

Topping / Glaze

  • 1 egg yolk

  • 50 ml heavy cream

Instructions

1. Preparing the Dough: Sift the flour into a large mixing bowl and make a well in the center. Pour the oil and vinegar into the well, and add a pinch of salt. Mix the ingredients slightly, then slowly pour in the lukewarm water while kneading. Knead until you get a smooth, elastic, and pliable dough. Shape it into a loaf/ball, brush the top with a little oil, and let it rest at room temperature for at least an hour.

2. Rolling and Stretching the Dough: Place the rested dough onto a lightly floured tablecloth. Roll it out slightly with a rolling pin and brush it with oil or melted butter. Then, begin gently stretching the dough from the center outwards, using the backs of your hands. The dough must be stretched paper-thin. Use a wooden or dull knife to trim away any thick edges.

3. Preparing the Filling:

  • Soak the raisins in warm water (about 200 ml) mixed with a tablespoon of rum for 30 minutes.

  • Bring the milk to a boil in a saucepan. Remove from heat, stir in the rinsed and drained millet porridge and sugar. Cook on medium-low heat for about 15 minutes, stirring constantly.

  • In a separate bowl, cream the eggs and 50 g of butter together until fluffy. Stir in the heavy cream, cinnamon, and vanillin sugar. Fold the cooked millet porridge into this mixture and stir well.

4. Assembling:

  • Spread the millet mixture evenly over the stretched dough. Sprinkle the well-drained raisins on top.

  • Peel and grate the two small apples. In a small pan, melt the remaining 50 g of butter and lightly toast the tablespoon of breadcrumbs. Add the grated apples and a teaspoon of honey, and sauté for about a minute. Scatter these warm (but not hot) apples over the filling.

5. Baking: Roll the dough tightly into a log (strudel shape) using the tablecloth to help you, and transfer it into a greased baking dish. Bake in a preheated oven at 180°C (350°F) for about an hour. Approximately 10 minutes before the end of the baking time, brush the top with a mixture of egg yolk and heavy cream.

Serve the Ribnica povanca warm.

Chef’s Tip: Letting the dough rest longer makes it much easier to stretch without tearing. If you store the dough in the refrigerator overnight, make sure to bring it back to room temperature for about an hour before stretching it.

You can try Ribn'ška povanca in Ribnica.