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Woot! Woot! Ina Gartner has done it again. I happened to catch this recipe on television earlier in the week and had to give it a shot. It was SO easy and SO good.  So perfect for a last minute gathering. I had everything I needed except for the puff pastry. A super quick trip to the grocery store took care of that.

* 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

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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.

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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.

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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.

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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.

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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.

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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.

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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.

Do you have a recipe you’d like to share? Send me an email with instructions and pictures! I’d love a peek inside your kitchen.

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