Cranberry Walnut Potica
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.
Ingredients
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
Instructions
- 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: slovenianroots.blogspot.com