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Belokranjska povitica (English: White Carniola rolled pastry) is a Slovenian national dish. [ citation needed ] It was supposedly brought to the White Carniola region by the Uskoks , who were Croatian Habsburg soldiers that inhabited the areas of the eastern Adriatic area. [ 1 ]
Nut rolls are known also by many specific regional names, including: orechovník in Slovak; makowiec in Polish; potica, povitica, gibanica, orahnjača/orehnjača in Slovenian and Serbo-Croatian (walnut variant, makovnjača for variant with poppy seed, in Croatia can also be made with carob); kalács and bejgli in Hungarian; and pastiç or nokul ...
Potica (Slovene pronunciation: [pɔˈtiːt͡sa], also slovenska potica) is a traditional festive pastry from Slovenia.. The word potica as well as some regional names for potica, like povtica, potvica, etc. are descended from the word povitica.
Povitica; Savijača or Štrudla with apple Orehnjača, a variety of nut roll Međimurska gibanica. Bučnica (summer squash and cottage cheese pie, can be savory or sweet) Štrukli (made with cottage cheese, sour cream and eggs, can be savory or sweet, boiled or baked)
Koláč preparation in bakery Making kolaches. A kolach, [1] from the Czech and Slovak koláč (plural koláče, diminutive koláčky, meaning "cake/pie"), is a type of sweet pastry that holds a portion of fruit surrounded by puffy yeast dough.
The dough is made of flour, sugar, egg yolk, milk or sour cream and butter, and yeast. [2] The dough may be flavored with lemon or orange zest or rum. The poppy seed filling [3] may contain ground poppy seeds, raisins, butter or milk, sugar or honey, rum and vanilla.
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From an alternative language: This is a redirect from a page name in Croatian to a page name in English.These words may directly translate or they may be related words, names or phrases.