Tarragon Potica – A Classic Slovenian Holiday Roll

In Slovenia, potica is more than just a dessert – it’s a centerpiece of the holiday table and a symbol of tradition. While walnut potica is the most famous, tarragon potica (pehtranova potica) holds a special place in the hearts of many Slovenians.

Its unique herbal aroma, combined with a creamy filling, creates an unforgettable flavor that feels both festive and comforting. This recipe follows the classic preparation, passed down through generations.

Ingredients

Dough

• 350 g (2 ¾ cups) all-purpose flour (type 500)

• 50 g (3 ½ tbsp) butter

• 100 ml (½ cup less 1 tbsp) lukewarm water

• 60 g (¼ cup) granulated sugar

• 2 eggs

• 5 g (1 ½ tsp) dry yeast

• 1 tbsp rum

• 1 pinch of salt

• ⅓ tsp grated lemon zest

Filling

• 140 g (10 tbsp) butter, softened

• 85 g (scant ½ cup) granulated sugar

• 70 g (about 2 ½ cups loosely packed) fresh tarragon leaves

• 1 egg

• 200 g (7 oz) mascarpone cheese

• 40 g (⅓ cup) powdered sugar

For assembling

• 1 egg (for brushing)

• Margarine (for greasing the pan)

• Wheat semolina (for dusting)

Instructions

1. Prepare the yeast dough

1. In a large mixing bowl, combine the flour, sugar, yeast, salt, and lemon zest. Stir to combine.

2. Add the eggs, lukewarm water, rum, and melted butter.

3. Mix with a wooden spoon until the dough comes together and pulls away from the sides of the bowl.

4. Transfer the dough to a lightly floured work surface and knead for about 6 minutes, until smooth and elastic. Shape into a ball. (Tip: Proper kneading develops gluten for a light yet structured dough.)

5. Place the dough in a bowl, cover with a clean kitchen towel, and let rise for 30 minutes.

6. Roll out the risen dough into a rectangle about 0.5 cm (¼ inch) thick.

2. Prepare the tarragon

1. Rinse the tarragon leaves under running water, pat dry thoroughly, and remove the leaves from the stems.

3. Prepare the butter filling

1. In a mixing bowl, cream together the softened butter and granulated sugar at high speed until light and fluffy.

2. Beat in the egg and mascarpone until smooth.

4. Assemble and bake the potica

1. Spread the butter filling evenly over the rolled dough.

2. Sprinkle with tarragon leaves and powdered sugar.

3. Roll the dough into a log and place it into a greased loaf tin or potica mold dusted with wheat semolina.

4. Cover and let rest for 20 minutes.

5. Poke the roll several times with a wooden skewer to prevent air pockets. Brush with beaten egg.

6. Bake in a preheated oven at 180 °C (350 °F) for about 50 minutes.

7. Remove from the pan, cover with a kitchen towel, and let cool completely before slicing.

Serving suggestion

Slice into 1–2 cm thick pieces. Tarragon potica pairs beautifully with coffee, tea, or a glass of dessert wine.