Reviewed: Oct. 20, 2011

Awesome it was a hit with my family from Hungary. They are from Budapest so that will tell you how good it was.

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Reviewed: Dec. 23, 2010

This is exactly what I was looking for! Absolutely delicious, just like I used to eat in Hungary growing up. Now, it's my turn to pass this heavenly tradition on to my boys. My only problem was that it cracked during baking, but it tasted so good no one seemed to care. Note to a previous reviewer, this dough does not rise, it rests. If you are looking for something that rises, it's probably a kalacs or a nut roll. Hope that helps. Boldog Karacsonyt and thank you for this woderful recipes.

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Zsuzsa

Cooking Level: Expert

Home Town: Tiszaujvaros, Borsod-Abaúj-Zemplén, Hungary

Living In: Irvine, California, USA

Reviewed: Dec. 12, 2010

I make a similar recipe a few times every year. One tip for those who would like to simplify, you don't have to stick with walnut filling (or even make it from scratch). You can use any pie filling available in a can. I've used Triple Berry, Apple, and several others. I prefer poppy seed filling, but due to drug tests, I stay away from that for people. Also bakers, make sure you check the date of the yeast you are baking with. If it's expired, it won't rise. Also, it's usually better to "proof" the yeast before adding it to a recipe which will "prove" that it's a good yeast batch.

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Krisztina

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 10, 2010

The flavor is really good but not quite as I remember my Grandma making...hence only 4 stars. My dough split open but still turned out tasty. Very good recipe just maybe not exactly what I was looking for to recreate the taste from my past. Still Very nice thank you!!

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Elby

Reviewed: Nov. 22, 2010

I don't even have to make this to know that it is scrumptous. My neighbors mother is Romanian and she makes these all the time. She always send my family a few slices. I am leaving germany soon so I decided to hunt the recipe down myself. I can't wait to try and make it on my own.

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Jellybean

Cooking Level: Expert

Home Town: Conway, South Carolina, USA

Living In: Augusta, Georgia, USA

Reviewed: Apr. 3, 2010

I was so excited about trying out this recipe when I saw the beautiful pictures and great review. I followed the recipe to the T, using all fresh ingredients. I believe the main problem was the dough--mine did not rise AT ALL after sitting for over 2.5 hours! The filling came out to be too watery and I had to drain access liquid before I used it. So, I ended up with 3 tiny loaves that didn't rise in size even when baked, and they had waaaaay too many nuts inside (because of the proportion). Very, very dissappointing!!! By the way, it took a lot longer than 30 minutes to prepare it--it was well over an hour, not counting the clean-up.

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Iryna S.

Reviewed: Mar. 14, 2010

The recipe that has been passed down in our family is different in a number of ways, some being we only use walnuts, don't use sour cream, use 2 whole eggs. Another way is that my Grandma would mix powdered sugar with the ground walnuts. My mother changed that part and mixes maple syrup in with the ground walnuts. I sometimes do both or just use maple syrup and we do not roll the dough out so thin and don't have as many rolls. The upside to that is that I have never had any problems with the rolling of the dough and so forth. We only make it for Christmas and Pascha (Easter). It is nice to see so many other people with the same tradition of Potica.

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Mama's Old Cafe

Reviewed: Feb. 7, 2010

very tasty. Will make again.

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pupoci

Reviewed: Dec. 24, 2009

In Polish, this is Strucla z makiem i orzechami wloskimi: Diós-mákos beigli in Hungarian. This is just like my Polish Grandmother makes. She would sprinkle some poppy seeds on the top and her's were always in baked in a circular pan. She calls them Kolocz or Kolacz, but I've heard them called Poteca, or Strucla orzechowa (strusel with nuts) or Strucla z wloskimi (walnuts). Other variations are strucla z migdalowa (almonds), makowiec or makownik or strucla z makiem (with poppy seeds). This was a hit at my Christmas party this year! Yummm! http://en.wikipedia.org/wiki/Ko%C5%82acz

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