Poteca Nut Roll
My mother-in-law brought this recipe from Yugoslavia in the early 1900's. It was a tradition in her family to serve it for holidays and special occasions. Now it's my tradition. Family members often help roll our the dough and add the filling. —Mrs. Anthony Setta, Saegertown, Pennsylvania
Reviews
My mother made potica every year at Christmastime. She always put them in loaf pans and never glazed the tops with anything. It really isn't needed. The best way to eat potica is to lightly toast slices in a toaster oven (or under the broiler) and slather them with real butter. Enjoy with a cup of tea or coffee.
Perfect but we just brush the top and sides of some with either our farm fresh honey, maple syrup or sorghum molasses instead of the sugar milk glaze.
Very, very good and not too difficult. I will definitely make this again.
I have made this dessert several times it is always a hit. What an amazing dessert it never lasts long in my house
This is a great potica recipe. As for rolling it out, I divide the dough into 4 parts and make 4 loaves. It is much easier to work with, and you can give it to more people!
I've been making this every Christmas for over 15 years, and it's a family favorite! It's the kind of thing that you start traditions with, and this year, I'll make it with my granddaughter for the first time.
I have made this recipe twice and it has been delicious. When I roll the dough, which is very tender, I have a difficult time transferring it to the baking sheet. During baking, the sides split and the filling is exposed. Am I doing something wrong?
My former mother-in-law, who is of Slovenian ancestry, taught me how to make "potica." Her recipe is similar to this one. I've also seen recipes that call for apples or dates in the filling. I always cut the dough roll into two pieces and bake them in a greased 9"x13" pan, and have also had good luck baking them in a French bread pan. Or you can cut it smaller yet and bake the segments in regular loaf pans.
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