Potica is a Slovenian rolled walnut cake of paper-thin leavened dough; Slovenska potica has been an EU Traditional Speciality Guaranteed since April 2021.

Johann Weikhard von Valvasor gave an early detailed description of the rolled honey-and-walnut pastry in The Glory of the Duchy of Carniola in 1689, and the word descends from povitica. Potica is a festive pastry that marks Easter and Christmas tables, weddings and christenings. The protected Slovenska potica is baked in a ring-shaped potičnik mould and must have at least three to four turns of dough and filling. Gostilna Sokol lists a house potica among its Slovenian sweets.

Where to eat Potica in Ljubljana

1 editor pick for Potica in Ljubljana, ranked by editorial score. All Ljubljana signature dishes · Potica across every city.

Book food experiences in Ljubljana

See all 677 food experiences in Ljubljana

More places near Gostilna Sokol

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 125 hrAdvanced

Ingredients

  • 500g 00 flour
  • 60g sugar
  • 1 tsp salt
  • 20g fresh yeast or 7g instant
  • 250ml warm milk
  • 100g butter, melted
  • 2 egg yolks
  • Zest of 1 lemon
  • 300g walnuts, ground
  • 150g honey
  • 100ml double cream
  • 50g sugar
  • 1 tsp cinnamon
  • 1 egg for the filling
  • 1 egg yolk and 1 tbsp milk for glazing

Method

  1. Dissolve yeast in 100ml warm milk. Combine flour, sugar, salt, yeast mixture, remaining milk, butter, egg yolks and lemon zest. Knead 10 minutes to a smooth elastic dough. Cover and prove 1 hour.
  2. Combine ground walnuts, warm honey, cream, sugar, cinnamon and egg in a bowl to a thick paste.
  3. Roll the dough out on a floured cloth to a 50 by 70cm rectangle, no thicker than 3mm.
  4. Spread the walnut filling evenly to within 2cm of the edges.
  5. Roll up tightly from the long side using the cloth to lift the dough. Pinch the seam closed.
  6. Place in a buttered potica mould or large loaf tin. Prove 30 minutes. Brush with egg-yolk glaze.
  7. Bake at 180 degrees Celsius for 50 minutes until deep golden. Cool fully before slicing.

Editor tip. Roll the dough as thin as you can without tearing. A thick layer of dough swamps the filling and ruins the spiral.

Common allergens: Gluten, Walnut.