Walnut Poteca

Walnut Poteca

10

"This recipe is time consuming to make, but worth the effort. The rolls freeze well when wrapped securely with foil. You will have enough to feed an Army, but it will disappear quickly!"

Ingredients

{{adjustedServings}} servings 617 cals
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Original recipe yields 56 servings

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Nutrition

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  • Calories:
  • 617 kcal
  • 31%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 67.6g
  • 22%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Beat butter, 2 cups sugar, and egg yolks. Dissolve yeast in 4 cups of warm milk. Add salt. Combine with flour and knead until dough is no longer sticky. Cut into 14 equal pieces. Place on floured wax paper and cover with tea towels, let rise while making nut filling.
  2. Heat oven to 350 degrees F (175 degrees C). Combine honey, 3 1/4 cups hot milk, 3 1/2 cups white sugar, egg whites and ground walnuts.
  3. Roll out one piece of dough into a large rectangle about 3/4 inch thick and spread with about 1 1/4 cups filling. Roll up jellyroll fashion and place on cookie sheet, seam side down. Brush with an egg wash (1 egg beaten with 1 tablespoon cold water). Repeat with remaining dough. You may bake 2 rolls on a sheet. Bake 35 minutes.
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Reviews

10
  1. 11 Ratings

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I'd really like to see this recipe under "nut roll" because that would have been easier to find. When I made this today, I cut down the recipe to 14 servings (4 rolls), in case it didn't turn ou...

A classic! Fabulous and festive.

I made this and everyone said it was better than grandma used to make. Time consuming, but well worth the effort!