My personal favorite, apple potica, is a Slovenian strudel known as "jabolčni zavitek." Our recipe involves homemade phyllo-like dough that is carefully hand-stretched and filled with fresh, sliced apples, two types of sugar, cinnamon, and butter. Once baked to a perfect golden brown, the potica features a lightly caramelized bottom that results from the combination of brown sugar, apple juices, and butter. Although every family has its own unique recipe for apple potica, this is my version that is sure to satisfy your sweet tooth. The potica is baked in a 15"x11" pan that is completely filled with the roll and is sold with reheating instructions.
 
Due to the time involved for making apple potica, my pick-up dates are usually 4-10 days before Thanksgiving, Christmas and Easter.  My apple potica freezes well and comes with reheating instructions.
 
Once picked up, the potica remains fresh for 3-5 days at cool room temperature, up to 7 days in the refrigerator, and up to 3 months in the freezer. If freezing, cover with plastic wrap. I will double wrap if you are freezing, saving you a step.