Keto Walnut Potica

Ingredients

Dough

• 400 g of cookies and pie Gluteno mix
• 4 eggs
• 100 g cream cheese (e.g. ABC)
• 100 g melted butter

Walnut filling

• 1 egg
• 80 ml water
• 120 g of cake cream Gluteno mix
• 30 g butter at room temperature
• 200 g ground walnuts
• grated zest of 1 organic lemon
• pinch of salt
• approx. 0.3 dl rum (to taste)

Instructions

1. Preparing the dough
   • In a large bowl, mix the cookie and pie mix, then add the eggs, cream cheese, and melted butter.
   • Knead into a smooth dough, shape into a ball, cover with a kitchen towel, and let rest in the refrigerator for at least 30 minutes.
2. Preparing the filling
   • Whisk the egg until frothy, then mix in the cream mix and water.
   • Add butter at room temperature and mix well.
   • Stir in the ground walnuts, lemon zest, salt, and rum to taste.
3. Rolling and baking
   • Roll out the dough between two sheets of baking paper.
   • Spread evenly with the walnut filling, leaving about 1 cm uncovered at the edges.
   • Roll up tightly into a log, transfer to a baking dish, and, if desired, lightly brush with egg for a nicer color.
   • Bake at 180 °C for about 45 minutes until golden brown.