Grandma's only rule was to slice Povitica upside down, from the bottom to the top. This tasty little treat keeps all of your layers together nicely. Bits and pieces that fell off while slicing were quickly eaten. She'd say "That's the cooks cut!"
Preparing Povitica can't be covered in a third of a page, but for quick reference, you can slice and eat it right from the box, heat it in a griddle, or microwave, or add a pat of butter like we do every morning here at the bakery.