Walnut Poteca Recipe

Name: Walnut Poteca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 pound butter; 2 cups white sugar; 12 egg yolks; 1 teaspoon salt; 4 cups warm milk; 2 (.25 ounce) packages active dry yeast; 20 cups all-purpose flour; 16 ounces honey; 3 1/4 cups hot milk; 3 1/2 cups white sugar; 12 egg whites; 5 pounds ground walnuts

Servings: persons

1 pound butter
2 cups white sugar
12 egg yolks
1 teaspoon salt
4 cups warm milk
2 (.25 ounce) packages active dry yeast
20 cups all-purpose flour
16 ounces honey
3 1/4 cups hot milk
3 1/2 cups white sugar
12 egg whites
5 pounds ground walnuts

1
Beat butter, 2 cups sugar, and egg yolks. Dissolve yeast in 4 cups of warm milk. Add salt. Combine with flour and knead until dough is no longer sticky. Cut into 14 equal pieces. Place on floured wax paper and cover with tea towels, let rise while making nut filling.
2
Heat oven to 350 degrees F (175 degrees C). Combine honey, 3 1/4 cups hot milk, 3 1/2 cups white sugar, egg whites and ground walnuts.
3
Roll out one piece of dough into a large rectangle about 3/4 inch thick and spread with about 1 1/4 cups filling. Roll up jellyroll fashion and place on cookie sheet, seam side down. Brush with an egg wash (1 egg beaten with 1 tablespoon cold water). Repeat with remaining dough. You may bake 2 rolls on a sheet. Bake 35 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound butter, 2 cups white sugar, 12 egg yolks, 1 teaspoon salt, and more.

Yes, Walnut Poteca falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Walnut Poteca

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