This easy, very traditional recipe, also called Potico or Makos, will surprise you - once it is finished you will realize that in no time flat, you have made somet. hing that looks like it came out of a European pastry store window. Everyone will kvell!  Hungarian friends call this "Makos" and Czech and others refer to it as "potica", and I have also seen references to similar cakes called "Walnut or Poppy Seed Kindel Cake". Suffice to say, it is quite popular. Make this by creaming method or, if you have a large food processor, by cutting the butter into the flour method. Usually filled with nut or poppy filling, you could also try other fillings such cheese. (See Judith's Cheese Pastries).  On the first day, this strudel seems quite light and yeasty but as it matures, it becomes a delightfully dense and moist pastry roll that lasts for a week or so, well-wrapped.This walnut filling can also be used in rugulah, yeasted coffeecakes, hamantaschen or other filled cookies and pastries such as ma'maoul or ma'moul. Double or triple recipe and freeze extra to have prepared filling on hand

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