Hi,
Anyone here ever heard of this? There was an
ad for it in our newspaper. The company is
Strawberry Hill Povitica Co. I went to their
web site and it's a Croatian sweet bread. (I
had guessed from the name and the picture that
it had to be something Eastern European.) Anyway
anyone have a recipe?

The web site list various flavors - walnut, cream
cheese, chocolate chip, apple cinnamon, and straw-
berry cream cheese. The apple cinnamon and
strawberry cream cheese sound the best to me.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Kate Connally" > wrote in message
...
> Hi,
> Anyone here ever heard of this? There was an
> ad for it in our newspaper. The company is
> Strawberry Hill Povitica Co. I went to their
> web site and it's a Croatian sweet bread. (I
> had guessed from the name and the picture that
> it had to be something Eastern European.) Anyway
> anyone have a recipe?
>
> The web site list various flavors - walnut, cream
> cheese, chocolate chip, apple cinnamon, and straw-
> berry cream cheese. The apple cinnamon and
> strawberry cream cheese sound the best to me.
>
> Kate
> --
> Kate Connally
> "If I were as old as I feel, I'd be dead already."
> Goldfish: "The wholesome snack that smiles back,
> Until you bite their heads off."
> What if the hokey pokey really *is* what it's all about?
>


Oddly enough, I was thinking of a Montana Christmas from a few years back
and did a povitca recipe search on Saturday, so here are three that as of
yet, I've not tested:

Newsgroups: rec.food.cooking

Date: 1996/05/30



raymond ) wrote:

: I've only seen the ads in the cooking magazines (Strawberry Hill

: Povitica) and none of my references mention it. It looks hard but I'd

: like to try it if anyone has a recipe.



I assume you are talking about povotica, a dessert that is usually made for
holidays in Slovenia, Croatia, and Serbia. It is more time-consuming than
difficult. (Strudel is *really* difficult.) Give it a try.



POVOTICA

CAKE

Cover 2 ounces of yeast with warm water, add 1 tsp. of sugar, and set in
warm place.

Put 2 pieces of margarine or 1 butter and 1 margarine (about 1/4 cup) into a
bowl.

To butter add yolks of 8 eggs, separating whites in another bowl.

Add 1 pint of sour cream to this mixture.

Add 1/2 tsp. salt and 1 cup sugar. Mix everything well.

Add the yeast mixture and continue to mix.



Start to add flour a little at a time, mixing thoroughly.

When thick, start to knead. Add flour to a board. (or marble, etc.)

Turn dough out on board and knead dough, turning at all anglesuntil dough no
longer sticks on the board.

Test by imprinting with finger. When indentation springs backit is ready.
Place dough in bowl to rise. Let rise about 2 ½ times in bulk.



FILLING:

Grind 6 heaping cups of walnuts.

Beat egg whites stiff; add 2 cups sugar slowly to whites. This will be
glossy and stiff; should stand up in high peaks when tested. Clean beaters
by holding above egg whites and beating slowly.

Fold in nuts, 1 cup at a time.

Fold in 1 tsp. vanilla; fold mixture well.



Punch down dough; cut into 5 balls. Return 4 balls to bowl, using flour
between each ball to keep them separate. Take the other ball and roll out to
14 x 14 inches on floured board. Spread filling over the dough. Take one
edge and roll gently as in a jelly roll. Coat cookie sheet with Pam. Pinch
the edges of roll and set on sheet. Continue until all rolls are made. Keep
the rolls covered with a towel and out of drafts. Let rise 1/2 to 1 hour.
Bake 25 to 30 minutes at 350 F. until golden brown. You will probably need 2
cookie sheets to fit all.



(by Zdenka Matijasevic from: Our Favorite Croatian Recipes, St. Anthony

Croatian Catholic Church Women's Guild.)



Povitica (Potica)

Categories: Cakes, Croatian

Yield: 2 Cakes



-JUDI M. PHELPS



CAKE

6 c Sifted flour

1/2 lb Butter

6 Egg yolks

1/2 c Sugar

2 pk Dry yeast; softened in 1/2

-cup lukewarm water

2 c Scalded milk; cooled to

-lukewarm



FILLING

1 Stick butter

1 c Milk

2 lb Walnuts; ground

3 c Sugar

3 Egg whites; beaten stiff

1 ts Salt



Work butter into flour. Make well in flour, adding rest of ingredients,
yeast last. Add more flour if necessary and knead. Let rise until double.



Prepare filling. Heat butter over low heat, then add the milk. Heat together
then add sugar, stirring constantly. Add walnuts and mix well. Fold in
stiffly beaten egg whites. Remove from heat. Roll dough as thinly as
possible, then stretch with hand to make thinner. Spread filling over
stretched dough. Roll dough into round shape. Place in well greased pan and
let rise until double. Bake at 325 degrees for one hour or until crust is
golden brown. Makes one very large or two medium size Poticas.



Source: Cookbook USA



Shared and MM by Judi M. Phelps.

or





Povitica Cake

Categories: Cakes, Croatian

Yield: 1 Recipe



-JUDI M. PHELPS

CAKE

3/4 c Butter

1 1/2 c Sugar

3 c Flour

4 Eggs

1 1/2 ts Baking powder

1 1/2 ts Baking soda

2 c Sour cream

1 1/2 ts Vanilla



FILLING

3 c Ground walnuts

2 tb Flour

1 ts Cinnamon

1 1/2 c Brown sugar



Cream butter and sugar.

Add eggs, 1 at a time.

Mix dry ingredients and sift 3 times. Add slowly to creamed mixture.
Alternate with sour cream.

Add vanilla.



Mix filling ingredients, grease and flour tube or bundt pan.

Pour layer of batter, then a layer of filling, ending with batter.

Bake at 350 degrees for 1 hour and 15 minutes.

Cool on rack 15 minutes.

Remove to serving dish and sprinkle with powdered sugar.



Source: Cookbook USA

Shared and MM by Judi M. Phelps

or

KAR wrote:

> "Kate Connally" > wrote in message
> ...
> > Hi,
> > Anyone here ever heard of this? There was an
> > ad for it in our newspaper. The company is
> > Strawberry Hill Povitica Co. I went to their
> > web site and it's a Croatian sweet bread. (I
> > had guessed from the name and the picture that
> > it had to be something Eastern European.) Anyway
> > anyone have a recipe?
> >
> > The web site list various flavors - walnut, cream
> > cheese, chocolate chip, apple cinnamon, and straw-
> > berry cream cheese. The apple cinnamon and
> > strawberry cream cheese sound the best to me.

> Oddly enough, I was thinking of a Montana Christmas from a few years back
> and did a povitca recipe search on Saturday, so here are three that as of
> yet, I've not tested:

Well, I thought of googling it but I was hoping someone
would have a family recipe or two that they would share.
Or at least one that they have made and liked.

Also after looking at the recipes you included none of
them are anything like what was advertized by Strawberry
Hill. I guess there are many different ways of doing it,
but here's what it looked like in the picture. It looked
like they make "rolls" (like nut rolls), but the dough
looks very thin and there is lots of filling and many
layers in each roll. Then they took rolls the length of
a large loaf pan and layered them in the loaf pan with
say, 2 on the bottom, side by side, and 3 over that side
by side. Then it is baked and the whole thing, from the
outside, looks like a large loaf of bread, but when sliced
you see the cross-section of the 5 different rolls. Very
unique appearance.

I supposed I could fake it myself, just using a nut
roll recipe and substituting the other fillings
that I would like better - apple, for instance - and
then baking it in loaf pans as they do.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Thu, 04 Dec 2003 11:02:31 -0500, Kate Connally >
wrote:

>I supposed I could fake it myself, just using a nut
>roll recipe and substituting the other fillings
>that I would like better - apple, for instance - and
>then baking it in loaf pans as they do.

It *does* look interesting. I found this on a personal site. The
Povitca recipe is 3/4ths of the way down the "page."

http://pages.prodigy.net/pmatson1/ho..._Peninsula.htm

Frogleg wrote:
>
> On Thu, 04 Dec 2003 11:02:31 -0500, Kate Connally >
> wrote:
>
> >I supposed I could fake it myself, just using a nut
> >roll recipe and substituting the other fillings
> >that I would like better - apple, for instance - and
> >then baking it in loaf pans as they do.
>
> It *does* look interesting. I found this on a personal site. The
> Povitca recipe is 3/4ths of the way down the "page."
>
> http://pages.prodigy.net/pmatson1/ho..._Peninsula.htm

I checked it out and it is more like what I'm looking
for. I'll have to give it a try over Xmas break. Thanks.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?