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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; 14%
Saturated Fat 2g 10% Trans Fat 1g
Cholesterol: 15mg; 5%
Sodium: 120mg; 5%
Total Carbohydrate: 17g; 6%
Dietary Fiber 0g 0% Sugars 10g
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 4%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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