Iron Range Walnut Coffee Cake
Source of Recipe
Joan Nathan's The New American Cooking
List of Ingredients
10 oz. walnuts (3 cups)
1/3 cup granulated sugar
1/4 cup light brown sugar
2 tbsp. honey
1 tsp. cinnamon
1 large egg
4 tbsp. light or heavy cream
2 sheets prepared puff pastry dough
1 egg yolk Recipe
Preheat the oven to 350 degrees and grease a 9 by 11-inch jelly roll pan.
To prepare the filling, put the walnuts in a food processor fitted with a steel blade. Add both sugars, the honey, cinnamon, egg and 3 tablespoons of the cream, and pulse a few times, until the mixture is the consistency of a chunky paste.
Flour a table or other flat surface and roll out 1 sheet of puff pastry dough to form a 12 by 16-inch rectangle. Smear half the filling all over the dough, leaving a 1-inch border all around.
Starting at the narrower 12-inch end, roll up the puff pastry like a jelly roll, tightly but gently, tucking in the sides as you roll. Place the dough in the baking pan. Repeat with the second sheet and the remainder of the filling. Mix the egg yolk with the remaining tablespoon of cream and brush the glaze over the potica. Bake in the oven for about 45 minutes or until golden brown. Cool slightly and transfer to a serving plate. Serve warm or at room temperature.
2 loaves; serves 12
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