Nut roll
From Wikipedia, the free encyclopedia
Nut roll is an Eastern European pastry of yeast bread similar to a strudel, with one or more fillings. It is also known as: Potica (also known as gubana, guban'ca, or povitica, depending on the region) in Slovenian; Orechovnik in Slovak; Makowiec in Polish language; Štrudla in Serbian; Povitica, Orehnjača (walnut variant), or Makovnjača (poppyseed variant) in Croatian. Over time, it has been adopted most by most of Eastern Europe, and has subsequently changed into regional varieties of the same dessert. It is traditionally made to share at celebratory events, and holidays such as weddings, Easter, or Christmas. It is popular in the United States in areas with large Eastern European settlements, such as the Iron Range of Minnesota (where it is known by the Slovenian name potica and Croatian / regional Slovenian name povitica).[1][2]).
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[edit] Preparation and Design
A sweetened dough is rolled flat, and a filling is smeared onto it. The dough-filling combination is rolled onto itself, forming a log or loaf-shape, then baked. When sliced, the cross-section shows a swirl of filling.
Major types or forms of nut roll are: rolled log, loaf made via a bread pan, a bun form, and a "crazy loaf" style with a unique texture.[3]
[edit] Fillings
Traditional Nut Rolls in the US are made with walnuts, poppyseed, and/or coffee. Other variations may also include: vanilla, tarragon, "hazelnuts, honey, mint, curd, cream, cracklings, bacon or dried fruits, ... cocoa, chocolate or carob fillings. "[4], and "cinnamon and raisins or currants ... bread crumbs, lemon zest, rum and heavy cream or sour cream".[3] Other fillings include apple, sour cherry or jam.
[edit] See also
- Croatian cuisine
- Czech cuisine
- Cuisine of Hungary
- Polish cuisine
- Russian cuisine
- Serbian cuisine
- Slovak cuisine
- Slovenian cuisine
