Recipe: Croatian Apple Strudel and Povitica

Hi,

I don't see why you couldn't use the filling for the apple strudel with the povitica dough.

CROATIAN APPLE STRUDEL

Dough:
3 T. oil
3 T. soft butter
3/4 t. salt
1 1/2 cups warm water
4 1/4 cups sifted flour

Filling:
Bread crumbs
Apples
Cinnamon
Sugar
Melted oleo or butter

Mix dough ingredients and knead on floured board until it no longer sticks to hands. Do not use excess flour. Sprinkle flour over large tablecloth, divide dough into two equal parts and place a ball of dough in the middle of the table. Grease with a little oil. Put oil on other ball and set aside. Wait 1/2 hour.

While the dough is resting, peel and slice the apples.

Roll out dough with rolling pin like for a pie, not too big on a large cheesecloth or cotton tablecloth. Then wait another 20 minutes (a MUST). The dough will then stretch easily. Using the back of hands place hands underneath the dough and stretch until as thin as possible.

Sprinkle some bread crumbs, melted butter or oleo and sugar over entire dough. Along one side of the table, lengthwise, place sliced apples inwards about 6 inches. Sprinkle with sugar and cinnamon to taste. Brush with melted oleo and roll by gently lifting the cloth and letting the dough roll itself.

Place on a greased cookie sheet in an "S" shape and cut on top for steam to escape. Brush with melted butter or oleo and bake at 375 degrees for 50 minutes or until brown.

Povitica

3 or 4 pkg dry yeast
2 1/2 cups warm water (105-115)
2 eggs well beaten
2 1/2 t salt
1/2 cup melted shortening
3/4 cup sugar
8-8 1/2 cups flour

Soften yeast in warm water. Add shortening, sugar, eggs, 4 cups flour and salt. Stir and then beat until smooth. Stir in remaining flour. This will be a soft dough. Place in a warm place and let rise for about an hour or so or until doubled in bulk. Roll to about 1/4" thick and spread with filling. Roll dough in jellyroll fashion. Cut in pieces to fit 9 x 4" pans. Let rise until double in bulk. (45-60 min) Brush top with can milk and bake in 350 oven for 1 hour. Makes 5 poticas.

Potica Filling:
2 lbs ground nuts (2 quarts)
2 cups sugar
1 stick oleo
1 t cinnamon
1 large can milk
1/2 t salt
2 eggs

Heat milk and oleo to boiling and add all the other ingredients except egg whites. Cool filling until it is just warm. Beat eggs whites and add to filling. Spread evenly over dough.