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Poteca, Austrian pastry/bread


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#1 voyager

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Posted 02 December 2016 - 08:33 PM

A bunch of Austrians popped up on a recent thread, making me wonder if any of your grandmothers made Poteca (pronounced poh-teet-za).    The women in my mother-in-law's family used to make it for holidays, but they are all gone now, and I'm the only one still making it.   I will have to teach my d-i-l and coerce her into carrying on the tradition.   Tedious to make but not difficult.

 

A poteca anecdote:  My husband used to say that mine wasn't like his grandmother's.   Before she passed away, I had often had poteca she had made and couldn't really see where mine failed the test.  Pushed, he finally told me that she had used a wood stove and that hers was always burned on top.    :(

 

Sweet dough rolled as thin as possible

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Spread with lemon scented egg/sugar/walnut mixture

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Heavenly when fresh, toasted when it starts getting stale.

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It's not my circus,

not my monkeys.


#2 splinky

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Posted 02 December 2016 - 09:01 PM

 i always heard it called povitica by polish friends and the odd austrian. looks like the same bread. wish i could do gluten, i'd totally do a chocolate version


“One thing kids like is to be tricked. For instance, I was going to take my little nephew to Disneyland, but instead I drove him to an old burned-out warehouse. 'Oh, no!', I said, 'Disneyland burned down.' He cried and cried, but I think that deep down he thought it was a pretty good joke. I started to drive over to the real Disneyland, but it was getting pretty late.”
~Jack Handey

*proud descendant of cheese eating surrender monkeys*

 


#3 voyager

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Posted 18 December 2017 - 10:29 PM

That time of year again.    This loaf is headed to my husband's aunt (in her 90s), the last of his elder relatives.    If I have time, I'll make one for us.   If not, the house smells lovely at the moment.

 

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It's not my circus,

not my monkeys.


#4 SLBunge

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Posted 19 December 2017 - 05:47 PM

A Serbian / Croatian / Slovenian version of this, called potica, is made at an Italian bakery up on the Iron Range in Hibbing, MN where recent European immigrants used to work in the mines (it's where Bob Dylan grew up). They have a local outpost in St. Paul and sell the potica frozen.

 

http://www.sunrisebakery.com/potica


Suffocating under a pile of cheese curds.

#5 Rail Paul

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Posted 19 December 2017 - 05:53 PM

My brother in law's family is Austrian by way of Romania. In their corner of the Austro-Hungarian Empire, it was poe-T-ka, and often had zest of lemon in addition to walnuts.


Dreams come in all sizes, shapes, and colors.

#6 voyager

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Posted 19 December 2017 - 06:02 PM

I add lemon zest too.    I hate to admit it, but the recipe I use came from '60s Betty Crocker.    The product is essentially identical to what my grandmother-in-law and mother-in-law made except that the instructions are simpler and quantity manageable.    My m-i-l's recipe read "Put all the leaves in your dining table.   Cover with a freshly washed and ironed sheet...."     I use the kitchen table and a dish towel. ;)


It's not my circus,

not my monkeys.


#7 Evelyn

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Posted 20 December 2017 - 03:47 PM

Voyager, I'l admit to using an ancient Good Housekeeping recipe for my oyster stew  :ph43r:  :P  :) . Some of those old cookbooks are a treasure for the hilarity too. That said, I'm stuck waiting for deliveries all day on Friday. If I decide to be productive, this might be a good thing to try making. So, how about posting the recipe, please. TIA.



#8 voyager

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Posted 20 December 2017 - 05:32 PM

Voyager, I'l admit to using an ancient Good Housekeeping recipe for my oyster stew  :ph43r:  :P  :) . Some of those old cookbooks are a treasure for the hilarity too. That said, I'm stuck waiting for deliveries all day on Friday. If I decide to be productive, this might be a good thing to try making. So, how about posting the recipe, please. TIA.

 

https://ulteriorepic.../recipe-poteca/     Here is the recipe as published by a mutual internet friend.    


It's not my circus,

not my monkeys.