Makovník a Orechovník (Koláče) Starej Mamy

I don't know what the Swedish name is for them Ron, but I fondly remember a pstry around Christmas time that had that wonderful walnut filling.

I haven't made it in years, but, we had a Slovenian walnut roll we used to make called a potica (po-teet-sa).
Usually someone in our family makes it near the Christmas Holidays.
A sweet dough is rolled out so thin, it covers beyond the table, over a cloth sheet, until you can read  newspaper through it. Then it is covered in a boiled mixture of honey, ground walnuts and cream. Rolled up tight, fit into roasting pans, risen, and baked to dark brown.
We often serve it in slices (thick) with smoked ham on top--sweet and salty with the ham. ~Feather
PS. I'm looking forward to seeing your project!

that sounds really good, feather ~ it looks like the balkan/greek/ottoman influences are strong there, and it's amazing to read about.

Since this thread is about Slovakia and not so much Slovenia--I apologize for the drift about Potica--however, since I don't see making it in the near future, it's an all day job, I wanted to share with you a link I found with pictures. Potica looks quite different than the Walnut Nut roll.

My grandmother and grandfather on my father's side, both from the former Yukoslavia, settled in Minnesota, near Hibbing, and it is considered a melting pot of ethnic groups.
Half way down the link, it shows pictures of how it is made, and yes, this is how we make it too. It's well worth looking through.
http://www.americastestkitchenfeed.com/field-notes/2012/03/notes-from-hibbing-minnesota-the-hunt-for-potica/

There you will find pictures of rolling out the dough paper thin, over a sheet, essentially using a table in the middle of a room with room to walk around it, how to fill it, how to roll it using the sheet--I'm sure better pictures for a pictorial than I could ever do.

I'm looking forward to seeing the Slovakian Walnut Nut Roll, perhaps it is less time consuming? I can only hope!
Thank you, ~Feather

Obviously, we still need to make this one! In the meantime, here is another, similar recipe.

Grandma Mary Ponchak's Kolachi (Nut, Poppyseed, Lekvar, or Apricot Roll) 9 cups All purpose Flour, sifted 1 tsp Salt 2 cups Milk, Scalded 1 cup Crisco 1 cup Sugar 1 lg cake of Yeast 4 Eggs The Filling: Mix following together. Finely grounded Walnuts or Poppyseed with sugar and a little milk, or purchase prepared poppyseed, nut, Lekvar (prune), or apricot spread from the store. Preheat oven as mentioned below. Sift flour and salt together. Scald milk in pot, then place Crisco in the milk and let it dissolve and cool. Mix sugar and yeast together and let them stand until yeast ferments and melts into the sugar (apx 30-45 minutes). Mix all ingredients in a large bowl with hands to form into dough. Cover with a white towel or cloth. Set in a warm place away from drafts. Let rise until it is double in bulk, about 2 hours. When not sticky, place on a clean lightly floured table and roll out dough 1/8"-1/4" thick with a rolling pin and into a 12" to 15" by __?" rectangle. Cover the dough rectangle with pollyseed, grounded walnuts, lekvar, or apricot. Roll up as you would a jelly roll. Place nutroll on baking sheet making sure to place end of roll underneath to keep roll sealed. Coat roll with solution of 1 egg and spritz of milk mixture. Bake in preheated oven to 350 degrees for 30-35 minutes. (Aunt Margie coats rolls after baking with egg/milk solution to give sheen....) http://slovakrecipes.blogspot.com/