We’ve always been captivated by the timeless allure of Eastern European pastries and Povitica tops our list as a Slovenian favorite. This flaky rolled dough filled with sweet surprises has graced family tables for generations making it a comforting bake that’s both impressive and irresistible.
In our Cream Cheese Povitica recipe we’re adding a creamy twist to the traditional version elevating the filling with rich cheese for a modern delight. It’s simple to prepare yet delivers that wow factor perfect for sharing with loved ones.
Ingredients
To craft our Cream Cheese Povitica, a delightful twist on the classic Slovenian pastry, we begin with fresh, high-quality ingredients. We’ll organize them into categories for the dough, filling, and finishing touches, ensuring you have everything ready before you start. This setup makes the process straightforward and enjoyable.
Dough Ingredients
Gather these items first, as they’ll form the base of our flaky, golden layers:
- 3 cups all-purpose flour, sifted for a light texture
- 1 packet (2¼ teaspoons) active dry yeast, proofed in warm liquid
- ½ cup whole milk, warmed to 110°F for activating the yeast
- ¼ cup granulated sugar, to sweeten and aid in rising
- ½ cup unsalted butter, softened to room temperature for easy mixing
- 2 large eggs, at room temperature to ensure even incorporation
- ½ teaspoon salt, for balancing flavors
Filling Ingredients
Next, prepare the star of our recipe—the creamy, indulgent filling that adds a modern flair to traditional Povitica:
- 8 ounces cream cheese, softened to achieve a smooth, spreadable consistency
- ½ cup granulated sugar, for a sweet contrast to the tangy cheese
- 1 large egg, beaten to bind the mixture
- 1 teaspoon vanilla extract, for a rich, aromatic depth
- *½ cup chopped walnuts (optional)*, toasted for added crunch and nutty flavor
Finishing Touches
Finally, these elements will help glaze and enhance the presentation:
- 1 egg yolk, mixed with 1 tablespoon water for a shiny egg wash
- 2 tablespoons melted butter, brushed on for extra moisture and flavor
- Powdered sugar, for a light dusting once baked to elevate the visual appeal
By using these ingredients in order, we ensure a seamless baking experience that highlights the harmonious blend of textures and tastes in our Cream Cheese Povitica. Now, let’s move on to preparing this exquisite treat.
Tools and Equipment
Before we dive into preparing our Cream Cheese Povitica dough and filling, having the right tools ensures a smooth, efficient baking process. We’ll outline the essential equipment below, categorized by function for easy reference. This setup not only streamlines our steps but also helps achieve that perfect flaky texture and golden finish.
Essential Baking Tools
To mix, roll, and bake our pastry, we recommend the following key items:
- Mixing Bowls: Two or three medium-sized stainless steel or glass bowls for combining dough ingredients and preparing the cream cheese filling. Opt for ones with non-slip bases to prevent slips during vigorous mixing.
- Measuring Cups and Spoons: A set of dry and liquid measuring cups (1 cup, ½ cup, etc.) and spoons (1 tsp, 1 tbsp, etc.) for accurate measurements of flour, milk, sugar, and other ingredients, ensuring our dough rises perfectly.
- Stand Mixer or Hand Mixer: A stand mixer with a dough hook attachment for kneading the dough efficiently, or a hand mixer for smaller batches. If using by hand, a sturdy wooden spoon works as a reliable alternative.
Rolling and Shaping Equipment
For achieving the signature rolled layers of our Cream Cheese Povitica:
- Rolling Pin: A 16- to 20-inch wooden or silicone rolling pin to evenly roll out the dough into a thin sheet, allowing for that flaky, layered effect.
- Parchment Paper or Silicone Mat: A roll of parchment paper or a reusable silicone baking mat to prevent sticking and make transferring the rolled dough seamless.
- Pastry Brush: A soft-bristled brush for applying the egg wash and melted butter, giving our pastry its glossy, professional sheen.
Baking and Finishing Tools
To bake and present our Cream Cheese Povitica with confidence:
- Baking Sheet or Jelly Roll Pan: A rimmed baking sheet (approximately 10×15 inches) for even baking and to catch any drips from the filling.
- Oven Thermometer: An accurate thermometer to verify our oven reaches the precise temperature (around 350°F), ensuring the pastry bakes evenly without burning.
- Cooling Rack: A wire rack for cooling the baked Povitica, allowing air circulation to maintain its crisp exterior.
- Knife or Pizza Cutter: A sharp serrated knife or pizza cutter for slicing the cooled pastry into even portions, making it easy to serve.
By gathering these tools, we set ourselves up for success in creating a flawless Cream Cheese Povitica that showcases the best of traditional baking techniques.
Instructions
Now that we have gathered our ingredients and tools, we guide you through crafting the Cream Cheese Povitica step by step to achieve a flaky golden pastry with a creamy indulgent filling.
Prepare the Dough
To start our Cream Cheese Povitica, we begin with the dough base which forms the flaky layers that encase the filling. Follow these precise steps for a smooth elastic texture that rises perfectly.
- In a large mixing bowl, dissolve 2 ¼ teaspoons of active dry yeast in ½ cup of warm milk (around 110°F) and stir in 1 tablespoon of sugar. Let it sit for 5-10 minutes until it becomes frothy indicating the yeast is activated.
- Add 2 ½ cups of all-purpose flour, ¼ cup of softened unsalted butter, 1 large egg, ¼ cup of sugar, and ½ teaspoon of salt to the yeast mixture. Use a stand mixer with a dough hook attachment to knead on medium speed for 5 minutes until the dough pulls away from the sides and feels smooth and slightly tacky.
- Transfer the dough to a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours until it doubles in size. This step allows the dough to develop its signature flaky texture that will delight with every bite.
Make the Filling
With the dough rising, we turn to creating the rich creamy filling that gives our Cream Cheese Povitica its modern twist and irresistible taste. This mixture blends to a velvety consistency that contrasts beautifully with the pastry’s crisp exterior.
- In a medium bowl, beat 8 ounces of softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and lump-free.
- Gradually incorporate ½ cup of sugar, 1 large beaten egg, and 1 teaspoon of vanilla extract, mixing on low speed until fully combined and the filling takes on a light fluffy appearance with a sweet tangy aroma.
- If desired, fold in ½ cup of finely chopped toasted walnuts for added crunch and nutty flavor, ensuring even distribution throughout the creamy base to enhance the overall sensory experience.
Assemble the Povitica
Now we assemble our Cream Cheese Povitica by layering the dough and filling, creating the iconic rolled shape that bakes into a visually stunning swirl. This process transforms simple ingredients into an elegant treat ready for the oven.
- Once risen, punch down the dough gently to release air, then roll it out on a floured surface into a large rectangle about 18×12 inches, aiming for a thin even layer that feels supple under your rolling pin.
- Spread the prepared filling evenly over the dough, leaving a 1-inch border around the edges to prevent overflow during rolling. Carefully roll the dough into a tight log starting from one long side, then shape it into a horseshoe or ring on a parchment-lined baking sheet for that traditional Povitica presentation.
- Brush the top with an egg wash made from 1 beaten egg mixed with 1 tablespoon of water, allowing it to glaze for a shiny golden finish that promises a crisp satisfying texture when baked.
Bake
Finally, we bake our Cream Cheese Povitica to achieve a perfectly golden exterior with a warm aromatic interior that fills the kitchen with irresistible scents. Precise baking ensures the pastry sets while keeping the filling creamy.
- Preheat your oven to 350°F and place the assembled Povitica on the center rack. Bake for 30-35 minutes, rotating the baking sheet halfway through, until the top turns a deep golden brown and an internal thermometer reads 190°F in the center.
- Remove from the oven and let it cool on a wire rack for at least 15 minutes to allow the flavors to settle and the texture to firm up, preventing the filling from spilling out.
- Once cooled slightly, dust the top with powdered sugar using a fine sieve for a sweet finishing touch that adds visual appeal and a subtle crunch to each slice.
Make-Ahead Instructions
To make our Cream Cheese Povitica even more convenient for busy schedules, we can prepare components ahead of time without compromising its flaky texture and rich flavor. This approach allows us to enjoy fresh-baked results with minimal effort on the day of serving.
Preparing the Dough in Advance
We recommend making the dough up to 24 hours ahead to let flavors develop and save time. Follow the dough preparation steps from our earlier instructions, then cover the bowl tightly with plastic wrap after the first rise. Refrigerate the dough immediately to slow fermentation and maintain its elasticity. When ready to use, let it sit at room temperature for about 30-45 minutes until it becomes pliable again. This method ensures the dough rolls out smoothly, preserving the pastry’s signature layers.
Making the Filling Ahead
The creamy filling can be prepared up to 2 days in advance for optimal freshness. In a mixing bowl, combine the cream cheese, sugar, beaten egg, and vanilla extract as outlined before, then transfer the mixture to an airtight container. Store it in the refrigerator to keep it chilled and prevent separation. Before assembling, give it a quick stir to restore its velvety consistency, ensuring it spreads evenly over the dough for that irresistible, tangy contrast.
Assembling and Storing the Povitica
If you want to assemble the entire Povitica ahead, shape it after rolling and filling, then place it on a parchment-lined baking sheet. Cover loosely with plastic wrap and refrigerate for up to 12 hours. For longer storage, freeze the unbaked Povitica by wrapping it tightly in plastic wrap and aluminum foil; it can last up to 1 month in the freezer. To bake from refrigerated, let it sit at room temperature for 20-30 minutes before proceeding with the egg wash and oven instructions. If baking from frozen, thaw overnight in the refrigerator first.
Storage and Reheating Tips
Proper storage is key to maintaining the Povitica’s golden crust and moist interior. Here’s a quick overview of storage options in the table below:
| Storage Method | Duration | Instructions | Reheating Notes |
|---|---|---|---|
| Refrigerated | Up to 3 days | Wrap baked Povitica in plastic wrap or store in an airtight container. | Reheat in a 350°F oven for 10-15 minutes until warm and crisp. |
| Frozen | Up to 1 month | Cool completely, then wrap tightly and freeze. | Thaw in the refrigerator overnight, then reheat as above for fresh-baked texture. |
By following these make-ahead strategies, we can deliver a show-stopping Cream Cheese Povitica that’s perfect for holidays or gatherings, blending tradition with effortless preparation.
Conclusion
We’ve crafted this Cream Cheese Povitica recipe to blend timeless traditions with a fresh twist that delights everyone. It’s more than just a pastry—it’s a way to create lasting memories in your kitchen.
As we wrap up we’ll encourage you to experiment and make it your own. You’ll find joy in every flaky bite and the smiles it brings at your table.
Frequently Asked Questions
What is Cream Cheese Povitica?
Cream Cheese Povitica is a modern twist on a traditional Slovenian pastry. It’s a flaky rolled dough filled with a rich cream cheese mixture, often including vanilla and optional walnuts. This treat is perfect for family gatherings, blending sweet flavors with a buttery texture for an impressive, shareable dessert.
What ingredients are needed for Cream Cheese Povitica?
You’ll need ingredients for the dough (all-purpose flour, yeast, warm milk, sugar, butter, eggs, and salt), filling (cream cheese, sugar, egg, vanilla extract, and optional walnuts), and finishing (egg wash, melted butter, and powdered sugar). This setup ensures a harmonious blend of textures and tastes.
How do I make Cream Cheese Povitica?
Start by preparing and rising the dough, then mix the creamy filling. Roll out the dough, spread the filling, and shape into a log. Bake until golden, about 30-40 minutes. Cool and add finishing touches like powdered sugar for a perfect result. It’s straightforward and rewarding for all skill levels.
What tools are required to bake Cream Cheese Povitica?
Essential tools include mixing bowls, measuring cups, a mixer for dough and filling, a rolling pin for shaping, parchment paper, a pastry brush, baking sheet, oven thermometer, and cooling rack. These help achieve even baking and a professional finish with minimal hassle.
Can I prepare Cream Cheese Povitica ahead of time?
Yes, make the dough up to 24 hours in advance and the filling up to 2 days ahead; store in the fridge. Assemble just before baking to keep textures fresh. For longer storage, freeze the baked pastry for up to a month and reheat in the oven for best results.
How should I store Cream Cheese Povitica?
Store cooled Cream Cheese Povitica in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week to maintain freshness. For longer preservation, freeze portions wrapped in plastic for up to a month. Reheat in a warm oven to restore its flaky texture.
What are some tips for baking the perfect Cream Cheese Povitica?
Use room-temperature ingredients for better mixing, ensure the dough rises in a warm spot, and roll it thinly for a flaky result. Brush with egg wash before baking for a golden crust, and let it cool fully before slicing. Add walnuts for extra crunch, and avoid overbaking to keep the interior moist.