Cranberry Walnut Potica

Potica is Slovenia’s most famous dish. This rich yeast pastry is a beloved Christmas tradition. It is also a traditional Easter dish.
Course: Dessert
Cuisine: Slovenia
Keyword: eggs, flour, sour cream, sugar, yeast


For the Dough

  • 2 ¾ sticks butter, melted and cooled
  • 1 cup sugar
  • 6 egg yolks
  • 1 ½ cup sour cream
  • 2 packages yeast
  • ¾ cup warm milk
  • 1 tsp sugar
  • 6 flour
  • 1 tsp salt

For the Filling

  • 2 lb ground walnuts or pecans
  • 1 cup sugar
  • 2 tsp cinnamon
  • salt
  • ½ cup butter
  • honey
  • dried cranberries Optional


  • Mix first four ingredients together in a large bowl. In a small bowl, proof yeast in warm milk and sugar. Add yeast to the first mixture and mix well.
  • Mix flour and salt. Add to the above and mix to make a soft, sticky dough.
  • Knead dough. Divide in 4 parts. Wrap in waxed paper. Refrigerate overnight.
  • Roll and stretch each portion of dough into a rectangle, a little thicker than pie crust.
  • Spread each portion with about 2 T. melted butter and ¼ of the nut/sugar mixture.
  • Drizzle with honey. Sprinkle with dried cranberries, if desired. Roll up pinch seam and ends closed. 
  • Place seam side down on baking sheet, greased or lined with parchment paper. Let rise 1 ¼ hours.
  • Bake at 350 degrees for 30 minutes, if necessary for 10 minutes more at 325 degrees.

Photo and inspiration: