WALNUTS STORING RECIPES

Steps:

• We traditionally bake potica in a cake pan called Poticnik. It's similar to a bundt cake pan, so you can use that or use a loaf pan. Grease with butter or lard and set aside.
• In a small bowl knead together yeast, sugar, and lukewarm milk. Set aside for 10 minutes for the yeast to grow. In a large bowl combine all-purpose flour, yeast mixture, and egg yolks. Knead for a minute, then add melted butter and salt. Knead for about 10 minutes by hand or use an electric mixer and knead until the dough is nice, soft and elastic, for about 5 minutes (using a mixer). Cover with cling film and set aside for about 50 - 60 minutes or until doubled in size.
• Put the walnuts in a bowl of a food processor and pulse for a few seconds at a time until the walnuts are fine. Transfer to a large bowl. In a saucepan combine heavy cream, floral honey, sugar, butter, rum (optionally), lemon zest and ground cinnamon. Place over medium-high heat, bring to a boil, then pour over the walnuts in a bowl. Stir to combine to get a nice walnut filling. Set aside for the mixture to cool to room temperature. In a separate bowl beat the egg whites with sugar to get stiff peaks. Fold the egg whites into the walnut mixture and stir to combine. The walnut filling mixture should be light, yet stirred well.
• Preheat your oven to 190 °C / 375 °F. Generously dust your working area with flour. Roll the dough into a 40 cm x 35 cm / 16-inches x 13.5-inches rectangle, thickness 0.5 cm or 0.2-inch. Using an offset spatula, spread the walnut filling in an even layer over the dough. Starting at the shorter edge nearest you, tightly roll up into a tight log. Brush off any excess flour. Transfer the potica roll to the prepared pan so that the seam is looking upward. Make sure that the ends of the log are tightly pressed together or the potica won’t be as pretty and the filling will spread out while baking.
• Cover the potica with a towel or cling film and let stand at room temperature until doubled in size, about 45 - 55 minutes.
• If you want to proof the potica overnight, you first need to leave out the first bulk proofing. Once you knead the dough, leave it to rest at your working surface for about 15 minutes, then roll the dough into a rectangle and spread the walnut filling over the dough. Roll, transfer to your prepared pan. Cover with cling film or towel and place in the fridge to proof for about 8 - 12 hours. Then, place the cold potica into your preheated oven to bake.
• Using a brush, gently brush the potica with lukewarm milk. Use a skewer to poke holes all over the top of the potica all the way through to prevent air bubbles from forming and separating the filling from the dough. Transfer the potica to the preheated oven. Bake for 45 minutes at 180 °C / 355 °F. Then lower the heat to 160 °C / 320 °F and continue to bake for 20 - 25 minutes or until the nut roll is puffed and golden brown. Let cool slightly, for about 5 minutes, then invert onto a wire rack and remove the pan. Leave the potica to cool, then sprinkle with icing sugar and serve. Enjoy.

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.