A light, flaky pastry for Easter dessert

By Lynda Rego
Posted 3/26/18

This is one of my husband’s favorite desserts. I will make some for Easter because they’re such a light pastry, making them perfect after a big meal. My mother had the recipe for ages and …

This item is available in full to subscribers.

Please log in to continue

Log in

Register to post events


If you'd like to post an event to our calendar, you can create a free account by clicking here.

Note that free accounts do not have access to our subscriber-only content.

Day pass subscribers

Are you a day pass subscriber who needs to log in? Click here to continue.


A light, flaky pastry for Easter dessert

Posted

This is one of my husband’s favorite desserts. I will make some for Easter because they’re such a light pastry, making them perfect after a big meal.
My mother had the recipe for ages and can’t remember where it came from. And, I’ve never come across it anywhere else. Why Bohemian? Not sure. They are slightly similar to potiça, which is considered Yugoslavian or Slovenian; but I like these better. They’re much lighter.


Bohemian Nut Slices
1 envelope dry yeast
1/4 cup warm water
1 teaspoon sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
3/4 cup cold butter, cut in pieces
2 large eggs, separated
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Heat oven to 375°F. Grease a large cookie sheet.
Mix yeast and water in a small dish. Add 1 tsp. sugar and let stand.
Sift flour and salt into a bowl. Cut in butter and mix with your fingers until it resembles coarse meal. Add yolks and yeast. Blend until smooth.
In a medium bowl, beat egg whites until stiff. Beat in sugar until peaked. Fold in vanilla. Set aside.
Divide dough in half. Roll each half into a 9x13-inch rectangle. Spread each with half the egg whites leaving a half-inch edge all around. Sprinkle each with half of the walnuts.
Roll up from the long side into a log shape (not too tight). Put on the greased baking sheet, leaving space for them to spread. With a very sharp knife or razor blade, cut a half-inch deep slit down the center of each roll (stopping short a half-inch at each end. (You want to go through at least two layers of the dough).
Bake for 22 minutes in the preheated oven. Slide onto a rack to cool. While barely warm, sift powdered sugar lightly over the top. When cool, slice diagonally into 1-inch slices with a serrated knife.

Visit Lynda Rego on Facebook at www.facebook.com/lynda.rego where she shares tips on cooking, books, gardening, genealogy and other topics. Click on Like and share ideas for upcoming stories.

2024 by East Bay Media Group

Barrington · Bristol · East Providence · Little Compton · Portsmouth · Tiverton · Warren · Westport
Meet our staff
Jim McGaw

A lifelong Portsmouth resident, Jim graduated from Portsmouth High School in 1982 and earned a journalism degree from the University of Rhode Island in 1986. He's worked two different stints at East Bay Newspapers, for a total of 18 years with the company so far. When not running all over town bringing you the news from Portsmouth, Jim listens to lots and lots and lots of music, watches obscure silent films from the '20s and usually has three books going at once. He also loves to cook crazy New Orleans dishes for his wife of 25 years, Michelle, and their two sons, Jake and Max.