It’s Time for Potica

The scent of vanilla and cinnamon, sweet honey, delightful walnuts …. Potica.

Happiness. Mindfulness. All things magic.


Potica is a traditional Slovenian pastry consisting of yeast dough and a filling which is usually made from walnuts. For Slovenes, this traditional festive pastry symbolizes wealth and prosperity. Nowdays, potica is also a sweet ambassador of Slovenia at various international, cultural, state and sports meetings and events. How about making this sweet delight at home?

Merry Christmas and a Happy New Year from the Slovenia Meetings Team!

[vc_toggle title=”Walnut Potica by Isa Novak” el_id=”1482240221193-76eab357-1e2c”]Recipe for Walnut Potica by the Millenial Foodie

The Dough

  • 1 ½ cups milk
  • ½ cup butter
  • ½ cup white sugar
  • pinch of salt

cool to lukewarm and pour into a bowl, then sprinkle on top

  • 2 oz. dry yeast

and let stand for 15 minues, after mix in

  • 2 eggs

then add and mix in

  • flour to make soft dough, approx. 5 cups.

Place the dough in a room temperature buttered bowl, cover it with a linen cloth. Let the dogh raise in a lit oven for approx. 1 hour. In the meanwhile, prepare delicious filling.


The Filling

  • 2 pounds fine grinded walnuts
  • ½ cup coarsely grinded walnuts
  • 1 cup powder sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon Bourbon vanilla

melt together

  • 2 teaspoons Slovenian honey
  • 1 ¼ cup milk
  • 5 teaspoons butter

mix walnut & honey mixture, then add

  • 4 egg yolks beated to soft peak stage

after slowly add

  • 4 egg whites beated.


The Finish Touch

  • 3 taspoons powder sugar
  • 10 candied cherries from Vipava Valley


After 1 hour of rest, beat the dough for 10 minutes or until it separates from the bowl, roll out the dough on well floured linen cloth (½ cm thick) and spread the filling to cover it (optional: sprinkle filling with soaked raisins). Roll tightly and put it in a greased baking mould called potičnik, cover potica and place it ina a protected area for about an hour. Bake at 350 degrees for approx. 35 to 45 minutes and let it cool in mould for 1 hour, afterwards remove potica from mould and place it on racks for additional hour. For a modern twist, a millennial Slovenian foodie Isa Novak recommends placing candied cherries from Vipava Valley on top and sprinkle potica with powder sugar. Decorate, snap & post it on Instagram!  😉[/vc_toggle]