Potica

GOLDEN POTICA 600 g

Hand-made butter walnut potica. Golden potica is our best potica. Our master confectioners knead the leavened dough containing butter carefully, sorting Slovene walnuts by hand and wrapping potica with a rich filling with precision. They place it on a round baking tray – potičnik, with ribbed walls and a hole in the middle.

• Hand–made.
• Contains butter.
• Rich filling from Slovene walnuts.
• Neat festive packaging.

SMALL FESTIVE COCONUT POTICA 500 g

The small coconut potica is distinguished by a rich and juicy coconut filling, manual production and the right balance between the dough and the filling. It is also suitable for those who want new tastes of potica or are allergic to nuts.

• Rich filling
• Hand–made
• Rich delicious taste
• The right balance between the dough and the filling

SMALL FESTIVE WALNUT POTICA 500 g

Potica has the same name in all languages. In English, it is also called potica. This is because the English as well as all others baking it have learned how to prepare, roll and bake it in Slovenia so that they too can enjoy its wonderful smell. At any rate, potica tastes good – better than anything else in the world. This is a Slovene proverb confirmed by anyone who tastes it and then adopts it as theirs. The small festive walnut potica with a rich filling is hand-made and neatly packed in festive packaging.

SPELT WALNUT POTICA 500 g

Potica is an original traditional Slovene dessert. As a festive pastry it is always on the table at Easter. It also smells like potica at Christmas and on other festive occasions. It complements any family gathering excellently. It is made from risen dough and traditional walnut filling, to which raisins can be added as well. The dough of the spelt potica is made exclusively from white spelt flour. The most important and the best characteristic of spelt is certainly its content of proteins, which are more easily digestible compared to those contained in wheat. The traditional walnut filling has been preserved, containing as much as 23% of walnuts.

SPELT TARRAGON POTICA 500 g

Potica tastes good – better than anything else in the world. Potica is an original traditional Slovene dessert. As a festive pastry, it is always on the table at Easter. It also smells like potica at Christmas and on other festive occasions. It complements any family gathering excellently. It is made from risen dough and traditional walnut filling, to which raisins can be added as well. Potica can also be prepared with other fillings, for example, tarragon. The dough is made exclusively from spelt flour. The most important and the best characteristic of spelt is certainly its content of proteins which are more easily digestible compared to those contained in wheat. The filling was made from tarragon according to a recipe from the Primorska region, which has a special flavour with half-fat curd, to obtain the rich flavour and pleasant aroma of potica.

WALNUT POTICA

Potica has the same name in all languages. In English, it is also called potica. This is because the English, as well as all others baking it have learned how to prepare, roll and bake it in Slovenia so that they too can enjoy its wonderful smell. At any rate, potica tastes good – better than anything in the world. This is a Slovene proverb confirmed by anyone who tastes it and then adopts it as theirs. Potica can contain a variety of fillings. Walnut filling is the most common and this is certainly the most common type of potica on the table during holidays in Slovenia.

POTICA

Potica is usually made from leavened dough prepared from white flour. The dough for sweet potica can also be prepared from buckwheat or other flours. Potica can contain a variety of fillings. Walnut filling is the most common and this is certainly the most common type of potica on the table during holidays in Slovenia. You can also try using a different filling, for example, tarragon, poppyseed or a chocolate filling. Raisin and carob potica, potica with dried plums as well as vanilla, cocoa and many other poticas are widely known.