Just like Mom used to make (almost)! Some things to keep in mind make sure the loaf is sealed (or the filling spills out) and make sure the dough isn't rolled too thinly. The taste is awesome.
This is exactly what I was looking for! Absolutely delicious just like I used to eat in Hungary growing up. Now it's my turn to pass this heavenly tradition on to my boys. My only problem was that it cracked during baking but it tasted so good no one seemed to care. Note to a previous reviewer this dough does not rise it rests. If you are looking for something that rises it's probably a kalacs or a nut roll. Hope that helps. Boldog Karacsonyt and thank you for this woderful recipe.
In Polish this is Strucla z makiem i orzechami wloskimi: Diós-mákos beigli in Hungarian. This is just like my Polish Grandmother makes. She would sprinkle some poppy seeds on the top and her's were always in baked in a circular pan. She calls them Kolocz or Kolacz but I've heard them called Poteca or Strucla orzechowa (strusel with nuts) or Strucla z wloskimi (walnuts). Other variations are strucla z migdalowa (almonds) makowiec or makownik or strucla z makiem (with poppy seeds). This was a hit at my Christmas party this year! Yummm! http://en.wikipedia.org/wiki/Ko%C5%82acz
I make a similar recipe a few times every year. One tip for those who would like to simplify you don't have to stick with walnut filling (or even make it from scratch). You can use any pie filling available in a can. I've used Triple Berry Apple and several others. I prefer poppy seed filling but due to drug tests I stay away from that for people. Also bakers make sure you check the date of the yeast you are baking with. If it's expired it won't rise. Also it's usually better to "proof" the yeast before adding it to a recipe which will "prove" that it's a good yeast batch.
The recipe that has been passed down in our family is different in a number of ways some being we only use walnuts don't use sour cream use 2 whole eggs. Another way is that my Grandma would mix powdered sugar with the ground walnuts. My mother changed that part and mixes maple syrup in with the ground walnuts. I sometimes do both or just use maple syrup and we do not roll the dough out so thin and don't have as many rolls. The upside to that is that I have never had any problems with the rolling of the dough and so forth. We only make it for Christmas and Pascha (Easter). It is nice to see so many other people with the same tradition of Potica.
Awesome it was a hit with my family from Hungary. They are from Budapest so that will tell you how good it was.
I was so excited about trying out this recipe when I saw the beautiful pictures and great review. I followed the recipe to the T using all fresh ingredients. I believe the main problem was the dough--mine did not rise AT ALL after sitting for over 2.5 hours! The filling came out to be too watery and I had to drain access liquid before I used it. So I ended up with 3 tiny loaves that didn't rise in size even when baked and they had waaaaay too many nuts inside (because of the proportion). Very very dissappointing!!! By the way it took a lot longer than 30 minutes to prepare it--it was well over an hour not counting the clean-up.
This recipe made a lovely coffee cake similar to one of my family recipes. FYI - This traditional pastry would be called a "kolac" - more like a coffee cake. Beigli is a traditional pastry made with yeast dough that is rolled up like a jelly roll with a mixture of sugar egg white and ground walnuts or poppy seeds. I haven't seen any recipes on this site for beigli and may post my family's secret recipe.
