Reviewed: Dec. 25, 2011

This is an absolutely incorrect recipe. I have used many police recipes and this was the only time I had a complete fl.

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Reviewed: Dec. 16, 2011

This is just like my recipe except mine has 5 egg yolks. For best results, follow tips posted: chop nuts in a food processor to an almost paste-like consistency, roll dough on a floured table cloth. You want it VERY thin! Dough should be about 55" x 35". Here is my tip: As you are rolling the dough/filling, prick w/something very thin (I use a cake tester from Pampered Chef). Keep making several pricks across the length of the dough after every turn. This will keep air out and prevent the dough from getting thick as it bakes. The end result will be a nice, tight spiral. Follow these tips and you will have a DELICIOUS potica!! If anyone has a recipe for a chocolate potica that does not contain nuts, please let me know. Thanks!!

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jaycee

Reviewed: Dec. 13, 2011

RIGHT INGREDIENTS , NOT THE REAL STUFF

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swordslady

Reviewed: Oct. 16, 2011

This is as close to my G Grandmothers as I have made so far. Unfortunatley she passed and never used a written recipe. I suspect from talking to others in the family that she used what was at hand for the filling. Dates and Black Walnuts and perhaps a secret ingrediant she didn't share. Thankyou

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mike

Home Town: Canton, Illinois, USA

Living In: Socorro, New Mexico, USA

Reviewed: Sep. 30, 2011

my mom and dad would make this every christmas and we would have it at breakfast. my mom would always roll it up like a jelly roll then roll it into a circle like a snail, pinching the edges closed. my sister make it for the family now and it is just like my moms

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chaleyrn

Cooking Level: Intermediate

Home Town: Hauppauge, New York, USA

Living In: Fairport, New York, USA

Reviewed: Apr. 1, 2011

Love it, goes great with warm milk! However my first attempt was fail but when you do it riht it is just amazing.

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PepsiCar

Reviewed: Jan. 4, 2011

Two big loaves...sure didn't last long. Family devoured them! I added chopped dates to the recipe. Made something that was already really good, really great.

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Oren

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Reviewed: Dec. 31, 2010

Made this for a new year's party. Absolutely delicious and not too hard for a bread-baking novice. I used whole wheat pastry flour and ground the walnuts in a food processor. Super yum.

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Reviewed: Dec. 26, 2010

I like my aunt's recipe in a pinch but this one is ok. I totally agree with two helpful hints. Roll this dough out on a clean sheet, it helps roll the dough over itself. Also use food processor to make the nuts as fine as possible. We have always rolled it around itself and then cook it in an aluminum turkey roasting pan.

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tmshrode

Reviewed: Dec. 24, 2010

A tip for potica makers. Roll your dough on a floured cloth. After you spread the filling over the dough, pick of the end of the cloth and gently pull letting the dough roll over on itself. You'll be able to get the dough paper thin and reduce tearing. Also, grind the walnuts into a paste instead of chopping them, this will keep them from ripping the dough. This dough is exactly like the recipe I use. The filling is a little diff. I've noticed many variations.

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