holiday walnut bread povitica

holiday walnut bread povitica

Print Friendly, PDF & Email

First of all, let’s pronounce ‘povitica’. It’s Po-vuh-teet-zuh. And, it’s a Croatian holiday walnut bread. Growing up this was an EXTRAordinary treat. Mom would use the entire kitchen counter or table to roll out the dough, yes, always made from scratch, until it was paper thin. She’d be almost covered in flour. And, there would be a gorgeous ‘mess’ in the kitchen. Her fillings could be poppy seeds or walnuts. Sometimes she’d use spices like cinnamon or allspice. Whatever she did with her magical hands, this holiday walnut bread povitica was spectacular!

I think this is what makes holidays so special. These memories of Mom cooking, and creating in the postage stamp size kitchen that was utterly basic but functional, make childhood holidays even more memorable for me, especially as I get older.

Preserving vintage recipes like this is important to me. However, I’m keenly aware that not many will spend the time in the kitchen making this dough from scratch. It’s very labor intensive and takes time. Rather than ‘forget’ about it, this holiday walnut bread povitica can be made quickly and easily with a shortcut step. Yes, using puff pastry is the way to have this ‘bread’, albeit not a big ‘loaf’ like size, anytime during the year, not just holidays. I bake it on a cookie sheet, but you could, of course, use a loaf pan and create more of the bread shape. Regardless of how you bake it, you’ll see that this moist nutty quasi ‘sweet’ bread is something that angels would rejoice at biting into!

If you decide to make this holiday walnut bread povitica, promise me you’ll leave a comment and maybe even share a photo on my Facebook page Ally’s Kitchen. Let me know how your friends and family like this recipe and share in some of my childhood memories. xoxox ~peace & namaste~   ally

holiday walnut bread povitica

holiday walnut bread povatica

Yield: One loaf


  • Preheat oven to 350
  • 1/3 cup flour, all-purpose
  • 3 sheets (3x9" each) puff pastry, thawed, do not separate at perferation, roll out to about 12x15” size
  • 5 Tbl. butter, salted, melted
  • ½ cup sugar
  • 1 cup walnuts, ground
  • 1 egg


  • Sprinkle one-half cup of the flour on a clean surface about 2 x 2’. Put the puff pastry in the center. Sprinkle with remaining flour. Roll out to about a 12 x 15” size with a rolling pin. It won’t be perfectly square, but that’s ok.
  • Use a pastry brush and coat the pastry dough. Sprinkle all around with the sugar then the walnuts.
  • Starting from the long end opposite you, begin rolling into a ‘snake’ tucking the ends as you go. Brush the top with the egg white. (If you mix in some yolk, no problem.)
  • Place on parchment paper covered cookie sheet. Turn both ends inward to make a rectangle shape.
  • Bake in a preheated 350 oven for 33-35 minutes. Remove and cool. Slice and serve.


Cover tightly and this bread can be good for a couple of days.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

holiday walnut bread povitica


  1. I love preserving old world recipes and treasure the few that I have. You are right that a light of people don’t want to spend that kind of time in the kitchen anymore but I can’t think of a better way to spend my day. This roll looks delicious and using puff pastry is a great way to speed everything up.

    • Sweet Julie! Those are the most special words…I couldn’t agree more. And, taking shortcuts w/o compromising flavor and texture might just encourage others to get back in the kitchen…thanks for visiting, luv! xo ~ally

  2. Lawd have mercy that looks delicious!

  3. I’ve always wanted to make povitica, but have been a leery of how involved the process is. Loving your version here! It’s just as beautiful, but with a little less work… Absolutely can’t wait to try it!!

    • Oh, MIchele! I’m so happy to hear you say that…’if it were easier I’d make it’…I, too, feel that way…didn’t have the patience or time to do it like Mom did decades ago, and I’m telling you, it’s hard to tell the difference!! Enjoy luv! xo

  4. I love this recipe Ally, love the photos of you in your pinny. I’ll make this over Easter that’s for sure. ♥

  5. Perfect recipe for Easter! Nettie

  6. This looks soooo yummy!!! I love how simple it is!

  7. You know I love this! The simplicity makes it something anyone could make and be successful with. Yummm!

    • You’re so right, Mary! And, no one will ever know it’s EZ PZ!! xoxo

      • I have made this for more years than I can count. My sister made it all the time and I loved it so much she gave me recipe. I am 92, so that gives you an idea how long I have bern making it. Thank you for the short cut.

        • Ohhhhhh, my dear sweet Mary! I know that your recipe far exceeds this one, but in today’s world it’s a real challenge. My Mom would have been about your age, and I’d watch as she’d spend hours and hours making the dough, stretching it, then filling, rolling and baking. She oftentimes used ground poppy seeds, too. Thank you for sharing your world w/me!! This shortcut does save time, and it’s really good!! xo ~ally

  8. Loving this Ally and keeping traditional recipes alive is so important, totally scrumptious sweetie ♥

  9. This looks delicious, and love the walnut filling!

  10. This looks so scrumptious, Alice

  11. Beverley Press

    Tradition is what food is all about, this is to scrumptious. Thank you and once again I’m so sorry you are going through this rough time with FB. xoxo

    • My dear Cupcake Goddess…you’re so right about food and traditions and beautiful memories. Thank you!! And, thank you for your warm caring through this debacle…it’s not over, but, boy, have I learned a LOT!! xoxo love ya!

  12. This looks beautiful! Great pictures as well!

  13. What a great recipe!

Leave a Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.