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Potica

type: refrigerator, rolled
makes: 1-2 dozen

2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter
1 cup granulated sugar
1 egg
1 tablespoon heavy cream
2 tablespoons dark rum, rum extract, or vanilla
zest of 1 lemon
1 cup poppy seeds
1/2 cup milk
3 egg yolks
1/4 cup honey
1/8 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 tablespoon granulated sugar

Combine flour and baking powder; set aside.
Cream butter and 1 cup sugar until light and fluffy.
Beat in egg, cream, rum, and lemon zest.
Gradually add the dry ingredients.
Gather dough into a ball and wrap in plastic wrap and refrigerate at least 1 hour.
Meanwhile, in a saucepan, combine poppy seeds and milk, over medium-low heat, and cook 6-8 minutes.
Remove from heat and let cool.
Whisk in egg yolks, honey, 1/8 cup sugar, and vanilla.
Preheat oven to 400F.
Roll out dough between two pieces of wax paper until 1/4" thick.
Carefully remove the top sheet of wax paper.
Cut cookies into rectangles measuring about 4" x 2".
Place cookies on ungreased cookie sheet about 2" apart.
Spread each cookie with poppy seed mixture.
Bake 10-12 minutes or until lightly colored and set.
Transfer to wire racks to cool.
Combine cinnamon and 2 tablespoons sugar.
Sprinkle cookies with cinnamon/sugar mixture.

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