POTICA PASTRY RECIPES

Steps:

• Thaw 1 sheet frozen puff pastry in the refrigerator according to package directions.
• Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
• Spread 1 cup California walnuts out on the baking sheet. Bake, tossing halfway through, until fragrant and golden brown in spots, about 6 minutes total. Let cool for 5 minutes. Meanwhile, beat 1 large egg in a small bowl to break it up. Finely grate the zest of 1 medium orange until you have 1 teaspoon.
• Use the parchment paper to act as a sling to lift and transfer the walnuts to the bowl of a food processor fitted with the blade attachment. Return the parchment paper to the baking sheet. Pulse the walnuts until coarsely chopped, about 5 (1-second) pulses. Add 1/4 cup of the granulated sugar, 2 tablespoons honey or maple syrup, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract, the orange zest, and 1/2 teaspoon kosher salt, and pulse until the nuts are finely chopped, about 10 (1-second) pulses.
• Lightly flour a work surface. Unfold the puff pastry sheet on it with a long side closer to you. If the pastry is not already 10x12-inches, roll it out with a rolling pin to these dimensions. Brush the pastry with a thin layer of the egg wash. Sprinkle the walnut mixture evenly over the top. Lightly press the mixture into the pastry with your hands to adhere.
• Using a pizza cutter or sharp knife, cut the pastry in half lengthwise. Cut the pastry crosswise 11 times, spacing the cuts 1-inch apart, to result in 24 (1x5-inch) strips.
• Starting with one of the bottom strips, tightly roll one up, use your fingers to press and seal the seam, then place seam-side down on the now-empty parchment-lined baking sheet. Repeat rolling up the remaining strips, spacing them about 1 inch apart.
• Brush the rolls lightly with egg wash and sprinkle with the remaining 1 teaspoon granulated sugar. Refrigerate for about 5 minutes to firm up the dough again.
• Bake until puffed and lightly browned, 13 to 15 minutes. Transfer to a wire rack and let cool completely.

Steps:

• Heat your oven to 350 degrees F and line a 9 inch by 13 inch cake pan with parchment paper and spray with spray oil.
• In a large bowl, whisk together the brown sugars, butter, peanut butter, baking powder, and salt.
• Whisk in the eggs, one at a time. Whisk in the vanilla.
• Fold in the flour and cornstarch until fully combined and scrape the batter into the prepared cake pan.
• Drop the warm peanut butter and jelly by tablespoon in an alternating pattern on top of the batter. Swirl a butter knife through the peanut butter and jelly to create a marble pattern.
• Bake for 25 to 30 minutes. Cool completely in the pan.