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Olga's Potica

Reviewed: Apr. 3, 2010
my croation grnadmother in southern illinois used to make this. i make it too when i have time. you come out with a 8x8 wad of dough, and it rolls out to a square yard of thin pastry you can see thru. best done on a small table , well-floured pastry cloth, that you can walk all the way around. roll patiently from the center out, or reach under with well-floured hands and stretch with the backs of your hands, knuckles slightly raised. lots of effort. no honey or raisins in my gram's- just walnuts, butter, white sugar, pinch nutmeg and lemon peel fine as you can chop it.
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