Crescent Walnut-Raisin Potica

Name: Crescent Walnut-Raisin Potica
Prep time: 15 min
Total time: 55 min
Yield: 16
Ingredients: 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 rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet; 1/2 cup powdered sugar; 1/8 teaspoon almond extract; 1 1/2 to 2 teaspoons milk or half-and-half

18 Ratings

1 Reviews

Kitchen Tested

Prep 15 min
Total 55 min
Ingredients 12
Servings 16

Potica (po-TEET-za) is a European rolled pastry filled with ground walnuts. This simple version starts with refrigerated crescent dough and adds raisins.

By Pillsbury Kitchens

Updated October 23, 2018

Make With

Pillsbury Crescents

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 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.