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Crescent Walnut-Raisin Potica

(18)
  2 reviews
  • 15 min prep time
  • 55 min total time
  • 12 ingredients
  • 16 servings
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Potica (po-TEET-za) is a European rolled pastry filled with ground walnuts. This simple version starts with refrigerated crescent dough and adds raisins.

Bake-Off® Contest 41, 2004
Mikki Gottwalt
New Brighton, Minnesota

Ingredients

Bread

1
cup chopped walnuts
1/2
cup raisins
2
tablespoons packed brown sugar
1/2
teaspoon ground cinnamon
1
tablespoon butter or margarine, melted
1
tablespoon half-and-half
1
tablespoon honey
1
egg
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

Icing

1/2
cup powdered sugar
1/8
teaspoon almond extract
1 1/2
to 2 teaspoons milk or half-and-half

Steps

  • 1 Heat oven to 375°F. Grease cookie sheet with shortening, or spray with cooking spray. In food processor, grind all bread ingredients except dough; set aside.
  • 2 If using crescent rolls: On lightly floured surface, unroll dough into 1 large rectangle; press or roll into 14x10-inch rectangle, firmly pressing perforations to seal. If using dough sheet: On lightly floured surface, unroll dough; press or roll into 14x10-inch rectangle. Spread nut mixture evenly over dough to within 1/2 inch of long sides.
  • 3 Starting with one long side of rectangle, tightly roll up dough, carefully stretching roll until 17 inches long; press edge and ends to seal. Place on cookie sheet; loosely coil into spiral shape.
  • 4 Bake 28 to 33 minutes or until deep golden brown. Cover loosely with foil if bread is browning too quickly. Cool 10 minutes. Meanwhile, in small bowl, mix icing ingredients until thin enough to drizzle and smooth.
  • 5 Drizzle icing over warm bread. Cut into wedges. Serve warm.
  • 1 Heat oven to 375°F. Grease cookie sheet with shortening, or spray with cooking spray. In food processor, grind all bread ingredients except dough; set aside.
  • 2 If using crescent rolls: On lightly floured surface, unroll dough into 1 large rectangle; press or roll into 14x10-inch rectangle, firmly pressing perforations to seal. If using dough sheet: On lightly floured surface, unroll dough; press or roll into 14x10-inch rectangle. Spread nut mixture evenly over dough to within 1/2 inch of long sides.
  • 3 Starting with one long side of rectangle, tightly roll up dough, carefully stretching roll until 17 inches long; press edge and ends to seal. Place on cookie sheet; loosely coil into spiral shape.
  • 4 Bake 28 to 33 minutes or until deep golden brown. Cover loosely with foil if bread is browning too quickly. Cool 10 minutes. Meanwhile, in small bowl, mix icing ingredients until thin enough to drizzle and smooth.
  • 5 Drizzle icing over warm bread. Cut into wedges. Serve warm.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2g,
2%
Trans Fat
1g
1%
),
Cholesterol
15mg
15%;
Sodium
120mg
120%;
Total Carbohydrate
17g
17%
(Dietary Fiber
0g
0%
  Sugars
10g
10%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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