Lunch: Crescent Walnut-Raisin Potica

Potica (po-TEET-za) is a European rolled pastry filled with ground walnuts. This simple version starts with refrigerated crescent dough and adds raisins.

This recipe includes fertility superfoods such as:

Cinnamon, Honey, Nuts, Walnuts

Health and fertility benefits of Crescent Walnut-Raisin Potica

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). One tbsp of honey has a glycemic index (GI) of 55. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1 cup chopped walnuts
1/2 cup raisins
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine, melted
1 tablespoon half-and-half
1 tablespoon honey
1 egg
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

Instructions

Heat oven to 375 °F. Grease cookie sheet with shortening, or spray with cooking spray. In food processor, grind all bread ingredients except dough; set aside.
If using crescent rolls: On lightly floured surface, unroll dough into 1 large rectangle; press or roll into 14x10-inch rectangle, firmly pressing perforations to seal. If using dough sheet: On lightly floured surface, unroll dough; press or roll into 14x10-inch rectangle. Spread nut mixture evenly over dough to within 1/2 inch of long sides.
Starting with one long side of rectangle, tightly roll up dough, carefully stretching roll until 17 inches long; press edge and ends to seal. Place on cookie sheet; loosely coil into spiral shape.
Bake 28 to 33 minutes or until deep golden brown. Cover loosely with foil if bread is browning too quickly. Cool 10 minutes. Meanwhile, in small bowl, mix icing ingredients until thin enough to drizzle and smooth.
Drizzle icing over warm bread. Cut into wedges. Serve warm.

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