HERE, we told you of my love for cookbooks and our new series testing recipes from them and sharing our thoughts with you. Our first book is Ina Garten's Back To Basics and we'd started with Coq Au Vin. For our second test recipe, my wonderful hubby let me sleep in and he made Easy Sticky Buns for breakfast. Isn’t he a doll? He said they were oh-so easy to accomplish since you use puff pastry and he didn’t have to make the dough. These were quite delicious and would make an awesome presentation for a breakfast for company!
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at
room temperature
1/3 cup light brown sugar,
lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3-ounces/ 2-sheets) frozen puff
pastry, defrosted
For the filling:
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins
Directions
Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on
a sheet
pan lined with parchment paper.
In the bowl of an electric mixer fitted
with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown
sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups.
Distribute the pecans evenly among the 12 muffin cups on top of the butter and
sugar mixture.
Lightly flour a wooden board or stone surface.
Unfold 1 sheet of puff pastry with
the folds going left to right. Brush the whole sheet with the melted butter.
Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of
the brown sugar, 1 1/2 teaspoons of the cinnamon,
and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry
up snugly like a jelly roll around
the filling, finishing the
roll with the seam side down. Trim the ends of the roll about 1/2-inch and
discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place
each piece, spiral side up, in 6 of the muffin cups. Repeat with the second
sheet of puff pastry to make 12 sticky buns.
Bake for 30 minutes, until the sticky buns are
golden to dark brown on top and firm to the touch. Be careful - they're hot!
Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease
the filling and pecans out onto the buns with a spoon) and cool completely.
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