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Recipes for traditional Slovenian desserts

Updated on August 7, 2012

Recipe for Potica

I will begin with most famous Slovenian desert - Potica.

Potica (paw tee' tzah) is a traditional Slovenian holiday cake. Our grandmothers made it just for holidays, but now we bake it at almost all special occasions. Variations of it are also common in several other Eastern European countries.

If you need to convert quantity you can use OnlineConversion.com

Walnut roll - Potica recipe

- 0.4 liter milk (1.6 cup)

- 2 packages dry yeast

- 1 cup sugar

- 6 cups flour

- 1 cup butter

- 3 egg yolks

- 1 greeted lemon rind

- 1/2 teaspoon salt

- 1 egg yolk, beaten

The filling:

- 1 cup butter

- 4 eggs

- 1 cup sugar

- 1 dash cinnamon

- 1 teaspoon grated lemon rind

- 4 tablespoon cream

- 4 cups grated walnuts

- 1 tablespoon sugar flavored with vanilla

Pour 4 tablespoon milk into a cup; add yeast, 1/2 tablespoon sugar and 1 tablespoon flour. Let mixture doublle in bulk (about 10 minutes). Cream butter in a mixing bowl, ad wgg yolks, greeted lemon rind, and remaining sugar. Slowly add remaining milk. Add the yeast mixture, salt and remaining flour. Mix well. let dough stand for 30 minutes, until it doubles its bulk. If it is too soft, add a little flour. Let it rise.

Divide dough into 3 parts and roll them into rectangles the length of the baking pen you will use.

Make a filling by creaming the butter, wggs, and sugar. Add cinnamon, greeted lemon rind, cream and half the greeted walnuts. Spread filling evenly on the three sheets of dough. Sprinkle them with other half of the walnuts. Form three tight rolls and place them into a buttered pan. Let stand in warm place for 40 minutes. brush lightly with beaten eggs yolk. bake in oven for about 1 hour on 374 F(190 C) Cut when completely cold, place slices on a platter, and sprinkle with vanilla-flavored sugar. In the same way you can make with poppy, hazelnut or tarragon fillings.

Photo: http://www.slovenia.si

Source: Welcome to Slovenian culinary by Andrej Fric

We tradicionaly bake doughnuts at carvnival time.

If you need to convert quantity you can use OnlineConversion.com and Gram Conversion Calculator

Ingredients

  • 2 cakes yeast
  • 2 deciliter lukewarm water (0.84 cup)
  • 1 teaspoon sugar
  • 1 tablespoon flour
  • 600 gram flour (2.61cup)
  • 1 cups milk
  • 1 cup sweet cream
  • 2 tablespoon butter
  • 4 eggs
  • 1 cup sour cream
  • lemon rind
  • grated
  • 6 cups flour
  • 3 tablespoons sugar
  • salt

Instructions

  1. Dissolve yeast, suggar and flour in lukewarm water. Mix and set aside in warm place until foamy.
  2. Scald the milk, sweet cream and butter. Set aside until lukewarm. n a separate bowl, beat eggs and add sour cream, salt, lemon rind, and lukewarm milk, cream and butter mixture. place flour in large bowl, add sugar. Add the abouve mixture and yeast mixture. Beat well with a wooden spoon until dough no longer sticks to the bowl. This takes about 20 minutes. Set the buns aside. Cover with a cloth and set aside to rise until double in bulk. Turn dough out on a floured cloth and pat and roll to the thickness of 2 cm.
  3. Cut out buns using a cookie cutter or glass dipped in flour to prevent sticking.
  4. cover with a cloth and let rise until light. Fry in deep hot lard, crisco or oil until a golden brown. When frying the first side, place a lid over the fryer. When you turn the doughhnuts to fry the outher side, keep the lid off. When fried, remove from hot fat with a perforated spoon.
  5. Drain on paper towels. Dust with powdered sugar before serving. This recipe makes 50 doughnuts.
  6. Source: Welcome to Slovenian culinary
  7. Photo by sineja
Cast your vote for Raised doughnuts - Krofi recipe

Fried crispies - Flancati recipe

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Ingredients

  • 4 egg yolks
  • 4 tablespoon white wine
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 grated lemon rind
  • 3 tablespoons sour cream
  • 500 gram flour (2.175 cup)
  • lard for deep-frying

Instructions

  1. Beat egg yolks with wine. Add salt, sugar, lemon and sour cream and beat again. Add flour and beat with a spoon to smooth batter. Add more flour to make a firm dough. Knead well and form into smooth ball.
  2. Cut dough into four oarts and knead each piece again.
  3. Let rest for about one hour.
  4. Roll out each ball almost as thin as noodle dough.
  5. Cut into strips 3 cm wide and 2 cm long.
  6. make a slit in the center of each stip and pull corners through center slit. One corner shold be pulled up and the other corner down.
  7. Drop into deep hot fat. Fry until a golden brown and turn to fry other side. Remove and drain on a paper towel. When cooled, sprinkle with powdered sugar.
  8. This recipe makes about 30 fried crispies.
  9. Source: Welcome to Slovenian culinary
  10. Photo: http://www.pikniki.si

Pohorje omelet - Pohorska omleta recipe

  • 3 tablespoon flour
  • 3 eggs
  • 3 tablespoons sugar
  • 1 small packet vanilla sugar
  • 1 lemon rind
  • grated
  • 1 tablespoon butter
  • Filling:
  • 1 cup fresh
  • frozen or canned barries (cranberries
  • raspberries
  • wood bilberries
  • wood strawberries)
  • 1 cup whipped cream
  • 1 tablespoon dark rum
  • 1 tablespoon powdered sugar
  • 2 tablespoons blueberry liqueur or rum
  • 2 tablespoons orange liqueur

Instructions

  1. Whisk egg whites. Add half of sugar and vanilla sugar. Add to the mixture of egg yolks, another half of sugar and lemon. Mix lightley and add flour very slowly. The batter should be very light. Grease the pan and place the batter in it. Bake for 9 minutes. When done, stuff the omelette with berries, mixed with rum and liqueur. Fold it and sprinkle with sugar. Serve whith whipped cream.
  2. Photo: http://www.slovenia.info/

Cottage cheese pie - Skutina gibanica

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Ingredients

  • Dough:
  • 500 gram flour (2.17 cup)
  • 1 egg
  • salt to taste
  • 1 deciliter lukewarm water (0.42 cup)
  • Filling:
  • 1000 gram cottage cheese (4.35 cup)
  • 3 egg yolks
  • 2 deciliterl sour cream 80.84 cup)
  • 200 gram butter (0.87 cup)
  • sugar to taste
  • 1/2 cup raisins
  • soaked in dark rum

Instructions

  1. Make dough and oil it. Cover by warm coctainer and let it stand for 30 minutes.
  2. Crumble cottage cheese with a fork, add yolks, sugar and raisins. If the cheese is to stiff, add some crem.
  3. Drag dough out with your hands until paper thin. Cut it into 8 pieces. Instead of this procedure, you can buy filo pastry.
  4. Grease the baking pan with butter. Put a sheet of dough on the bottom of a pan and cover with melted butter. Cover the next layer with the filling. Continue with other sheets. Butter the last but one sheet and cover with the last one. Smear it with cream.
  5. Bake in the oven until light brown. Grease warm pie with sour cream and sprinkle with sugar.
  6. Photo credit

Strudel (apple and cheese) - Jabolcni in skutni zavitek

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Ingredients

  • 30 dag sifted flour
  • 1 tablespoon sugar
  • salt to taste
  • 1 tablespoon butter or shortening 2 dl hot water
  • 2 eggs
  • Apple filling:
  • 4 lbs. sour apples
  • 10 dag butter
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1 cup raisins
  • soaked in dark rum
  • Cheese filling:
  • 50 dag dry cottage cheese
  • 2 dl sour cream
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 2 eggs
  • 1 teaspoon lemon juice
  • 1 cup buttered bread crumbs
  • 10 dag melted butter
  • 1 teaspoon vanilla

Instructions

  1. Sift flour, sugar and salt into a bowl.
  2. Dissolve butter in hot water. Cool slightly and blend with the beaten egg. Add this to the flour and mix. Place on a flowred board and knead well for 10 minutes or until dough is pliable. Set aside and let rest for one hour.
  3. Spread table with a cloth large enough to hang over the sides. Sprinkle lightly with flour and place dough in the center. With a floured rolling pin, roll out the dough to make a circle. Slide hand below circle of dough and let the dough rest on the back of your hands with your palms down. Now pull the center gently toward you. Strech and pull the dough as you walk around the table. Dough should be thin as tissue paper. Then cut off the tick outer edges, leaving about two inches of dough hanging over the sides of the table. Now proceed to spread on the desired filling immediately. Roll up gently by lifting the cloth and place your strudel in a greased baking pan to bake.
  4. Aple filling:
  5. Melt butter and set aside. Peel and slice apples very thin. Add sugar, cinnamon, and mix. Brush melted butter over the entire surface
  6. of the streched dough. Spread apple mixture over the dough and scatter raisins over the apples. Fold sides up and over the filling and roll. Shape roll to fit buttered long shallow pan and brush generously with melted butter. Bake in oven for one hour. You may use cherries instead of apples.
  7. Cheese filling:
  8. Crumble the cottage cheese. Add sour cream, salt, sugar and eggs well beaten. Add lemon juice. Stretch dough and brush with melted butter. Spread on the cheese mixture and sprinkle with buttered bread crumbs. Roll up and place in well-greased pan. Brush tops with melted butter and bake in 350° oven for about 45 minutes.
  9. Photo

Candy Necklace

It’s the perfect party activity—kit makes 8 tasty necklaces! Give each kid their own candy necklace pack and watch them have a ball stringing their own treats to wear and share. They'll love the cool colors and great flavors—and stringing the candy beads and charm is a breeze.

Prekmurje dough-pie - Prekmurska gibanica

If you need to convert quantity you can use OnlineConversion.com and Gram Conversion Calculator

Ingredients

  • Dough:
  • 300 grams flour
  • 3 tablespoons lukewarm water
  • 2 tablespoons wine
  • 1 tablespoon sugar
  • salt to taste
  • 2 tablespoons oil
  • 2 tablespoons melted butter for brushing dough
  • Fillings:
  • Poppy seed filling:
  • 400 grams poppy seeds
  • 200 grams sugar
  • cinnamon to taste
  • 1 cup hot milk
  • Apple filling:
  • 500 grams apples-grated
  • 200 grams sugar
  • cinnamon to taste
  • 1 lemon rind-grated
  • 1 tablespoon lemon juice
  • Cottage cheese filling:
  • 500 grams cottage cheese
  • 3 deciliter sour cream
  • 1 egg
  • 200 grams sugar
  • 2 tablespoon raisins-soaked in rum
  • vanilla to taste
  • Walnut filling:
  • 500 grams ground walnuts
  • 200 grams sugar
  • cinnamon to taste
  • sour cream

Instructions

  1. Mix ingredients for each filling. Mix the ingredients in a bowl.
  2. Knead the dough throughly and let stand for 1 hour. Then roll it out and cut to plates, which suit the baking tin. You can buy already made dough leaves.
  3. Mix the ingredients for the individual fillings. The poppy seeds should be grounted, sprinkle apples with lemon juice with greated lemon rind. Spread half of each filling over sheet and cover with another sheet. Sprinkle the sheets with melted butter.
  4. Place one layer to the bottom of greased tin and spread half of the poppy filling evenly over it. Poppy seeds should be soaked in hot milk. Cover the layer with another sheet. Continue the procedure with halves of apple filling, cottage cheese filling and walnut fillling.
  5. Repeat the procedure with another halves of filling. A dough sheet must be on the top. Spread sour cream over the gibanica and bake about 1 hour.
  6. Photo credit

Holiday bread - Sarkelj

  • Yeast mixture:
  • 1 cake yeast
  • 4 tablespoons lukewarm milk
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons flour
  • 1 cup butter
  • 1 cup sugar
  • 4 egg yolks
  • 1 grated lemon rind
  • 4 cups flour
  • 1 cup cream
  • 1 tablespoon light rum or brandy
  • 1 cup soaked raisins

Instructions

  1. Crumble yeast in milk and add sugar, salt and flour. Set to rise.
  2. Cream butter and sugar. Add egg yolks, lemon rind and stiffly beaten egg whites. Add east mixture and beat. Add flour, cream, and brandy. Beat with a wooden spoon until mixture leaves the spoon. Beat in the raisins. Pour into well greased form pan and let rise until double in bulk. Bake in oven for about 50 minutes.
  3. Photo

Making Potica 101 (1 of 5)

Making Potica 101 (2 of 5)

Making Potica 101 (3 of 5)

Making Potica 101 (4 of 5)

Making Potica (5 of 5)

Will you try to make Potica?

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    • profile image

      charlie 23 months ago

      Lve been making potica since l was a little girl & lm the last in the family to keep the tradition going l learnt from my mum who is slovenian she worked in the bakerys . This cake is so good lve changed abit but yes it works .

    • profile image

      teklap@rogers.com 2 years ago

      Pls let me know if there is any Slovenian bakery in Toronto who makes

      the desserts. Thanks

    • profile image

      othellos 4 years ago

      What a wonderful resource. Thank you for sharing such a comprehensive guide to Slovenian cuisine! I am going to give Potica a shot! I have tasted it in a friend's house and it was really excellent.

    • laptop89 profile image

      laptop89 5 years ago

      Great lens, this recipe is very good. I like it !

    • Tia Novak profile image

      Tia Novak 5 years ago

      Love this recipe, can wait to try it out.

    • vijoltrip profile image

      vijoltrip 5 years ago

      i am hungry now:) the best food ever, especially potica! great lens!

    • profile image

      kresnik 5 years ago

      Great recepies! :)

    • randomthings lm profile image

      randomthings lm 5 years ago

      Hello! LOVE potica! My grandparents were from Slovenia, so we ate potica all the time. I spent many hours with my grandmother as she flattened out the dough onto the dining room table and put on all the ingredients and then rolled it all up. Thanks for the great memories!

    • malena10 profile image

      malena10 5 years ago

      Mmmm, orehova je moja najljubša potica :) Nice lens, all tasty recepies:)

    • Lemming LM profile image

      Lemming LM 5 years ago

      For all you non-Slovenians out there you should definitely try some of these Slovenian desserts. I can assure you they are very yummy.

    • poldepc lm profile image

      poldepc lm 5 years ago

      Zdravo Slovenka...Lep pozdrav iz Belgije; ali ni lepo, da se tukaj srecava?...Ljubim slovensko kuhinjo, in mi je toplo pri srcu, ko berem o "potici"...Lp, polde

    • Sonia DB profile image

      Sonia DB 5 years ago

      Your recipes look delicious!

    • gypsykitschpres profile image

      gypsykitschpres 5 years ago

      Yes, I'll give it a try. These desserts look yummy.

    • Brandi Bush profile image

      Brandi 5 years ago from Maryland

      These dessert recipes look delicious! Thanks for sharing! :)

    • cajkovska lm profile image
      Author

      cajkovska lm 5 years ago

      @cajkovska lm: Done :)

    • cajkovska lm profile image
      Author

      cajkovska lm 5 years ago

      @Kailua-KonaGirl: I will add an American measure in my lens...and thanks for blessing!

    • Kailua-KonaGirl profile image

      June Parker 5 years ago from New York

      OMG. These recipes look so delicious! I am not familiar with some of the European measurements so looked them up for conversions. I found a conversion for "dl" but was not able to determine what a "dag" is. Do you think you could convert that to an American measure for us?It would me most appreciated! I would love to try some of these recipes. *Squid Angel Blessed* and added to My Squid Angel Blessings 2012 in the "Food & Cooking » Dessert Recipes" neighborhood. I pinned you too.

    • tylerabernethy22 profile image

      tylerabernethy22 5 years ago

      Absolutely! It looks and sounds delicious!

      Cheers,

      Tyler

    • profile image

      Angel_Lou 5 years ago

      Potica my love :-)

    • ottoblotto profile image

      ottoblotto 5 years ago

      Yummy lens!

    • charlb profile image

      charlb 5 years ago

      These deserts look absolutely yummy! Would love to try them out. You have made my mouth water.

    • artbyrodriguez profile image

      Beverly Rodriguez 5 years ago from Albany New York

      These desserts look wonderful....especially the doughnuts! Very nice lens.

    • navalava lm profile image

      navalava lm 5 years ago

      It looks delicious! Thank you for sharing.

    • profile image

      Edutopia 5 years ago

      This looks interestingly delicious. I'll be sure to give the recipe a whirl at some point.

    • profile image

      anonymous 5 years ago

      I want some...hmmm I think I'll have to make it and let you know how it came out.