Ingredients and Weight: - 1 cup (1/2 stick) unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 (3-ounce) package instant egg custard mix - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1 cup chopped walnuts - 1/2 cup chopped dried cranberries - 1/4 cup chopped candied orange peel - 5 sheets frozen puff pastry, thawed - 1 large egg, beaten, for egg wash
Preparation Time: 45 minutes
Cooking Time: 30-35 minutes
Difficulty Level: 2 (Medium)
Preparation Method Steps: 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. In a large bowl, cream together the softened butter and sugar until light and fluffy. 3. Beat in the eggs, one at a time, then stir in the vanilla extract. 4. In a separate bowl, whisk together the egg custard mix, cinnamon, and nutmeg. Add to the butter mixture and beat until combined. 5. Stir in the walnuts, cranberries, and orange peel. 6. On a lightly floured surface, roll out one sheet of puff pastry into a 12x9 inch rectangle. Brush with the egg wash. 7. Spread half of the filling evenly over the dough, leaving a 1 inch border around the edges. 8. Fold in the two long sides of the dough so they overlap slightly in the center. Pinch the edges to seal. 9. Transfer the loaf to the prepared baking sheet. Repeat with the remaining sheets of puff pastry and filling. 10. Brush the loaves with the remaining egg wash. 11. Bake for 30-35 minutes, or until golden brown and puffed. 12. Let cool on a wire rack for at least 30 minutes before slicing and serving.
Nutritional Information:
Dish Characteristics: - Rich and flaky puff pastry - Sweet and savory egg custard filling - Perfect for breakfast, brunch, or dessert
User Comments:
Special Precautions and Tips: - Use a sharp knife to cut the puff pastry into rectangles to avoid tearing. - Do not overfill the puff pastry, as it will burst during baking. - Let the potica cool slightly before slicing to prevent the filling from spilling out.