I decided I had enough practice in bread baking to take on one of the really difficult ones. I was right in thinking this bread would be a challenge. It's not a problem that potica takes some time to make--lots of breads take time, and this one does too. The challenge of this bread is rolling the dough out thin, yet not so thin that the filling seeps out. I did two loaves: one about 18 inches long and one about 14 inches long. The filling seeped out of the longer one (too thin layers) and the top layer of the fatter loaf split (otherwise it was fine). So, I'm going to keep practicing, because even though my loaves aren't as pretty as Olga's or Christine's, they tasted really good. Thanks Christine!

Very delicious potica. I ommit the raisins. This recipe is better than the bread we get from our Slovenian baker!!!!

One of the best desserts ever!

This is only one of the many varieties of this slovenian pastry dishes. As one of the reviewers said - do it once a year. It is traditionaally made for Christmass or Easter and is really hard to make it "just right". My mother has been making it for 10 years now and she still hasn't mastered it.

Just like grandma used to make! This recipe is delicious but a lot of work, to roll that dough out so thin you can read the newspaper through it. But if you are Slovenian you owe it to your heritage to make this at least once a year!