This recipe is a great Sunday morning treat. I love how the whole house smells of cinnamon and the warmth and comfort that creates. It's a great recipe to add to your brunch repertoire aswell!
I’m not sure where I got the recipe, but as far I remember
it was from the Barefoot Contessa. So thank you Ina! And if I'm wrong then thank you to whoever created this wonderfully decadent sticky mess!
Ingredients:
6oz/60g/1 ½ sticks unsalted butter, at room temperature
1oz/25g/ ½ cup pecans, chopped in medium pieces
2oz/50g/ 1/3 cup light brown sugar
2 packages (2 sheets) puff pastry, defrosted if frozen
1oz/25g/ ½ cup pecans, chopped in medium pieces
2oz/50g/ 1/3 cup light brown sugar
2 packages (2 sheets) puff pastry, defrosted if frozen
For the filling
2 tablespoons unsalted butter, melted and cooled
4oz/100g/2/3 cup light brown sugar
3 teaspoons ground cinnamon
5.5oz/150g/1 cup raisins
2 tablespoons unsalted butter, melted and cooled
4oz/100g/2/3 cup light brown sugar
3 teaspoons ground cinnamon
5.5oz/150g/1 cup raisins
Method:
Preheat the oven to
200⁰C/400⁰F/Gas Mark 6.
Have a 12-cup muffin tin to hand. No need to use cases or extra butter.
Using an electric mixer with a paddle attachment or a handheld mixer, combine the 6oz butter and 2oz of light brown sugar.
Place 1 tablespoon of mixture into each cup of the muffin tin.
Distribute the pecans evenly on top of the mixture.
Lightly flour your work surface and unfold a sheet of puff pastry.
Have the folds going left to right.
Brush the whole sheet with the melted butter, leaving approximately 1-inch around the edges.
Sprinkle the sheet with half of the sugar, cinnamon and raisins.
Starting with the part closest to you, roll the pastry snugly around the filling and keep rolling until you finish with the seam side down.
Trim the ends of the roll about ½ inch and discard.
Slice the roll into 6 even pieces and place each piece, spiral side up on top of the mixture in the muffin tin.
Repeat the procedure with the 2nd sheet of puff pastry.
Bake for approx 30 minutes, until the buns are golden brown on top.
Allow to cool for 5 minutes only before inverting the buns onto greaseproof/parchment paper.
You may need to ease the topping of pecans out and place ontop.
Have a 12-cup muffin tin to hand. No need to use cases or extra butter.
Using an electric mixer with a paddle attachment or a handheld mixer, combine the 6oz butter and 2oz of light brown sugar.
Place 1 tablespoon of mixture into each cup of the muffin tin.
Distribute the pecans evenly on top of the mixture.
Lightly flour your work surface and unfold a sheet of puff pastry.
Have the folds going left to right.
Brush the whole sheet with the melted butter, leaving approximately 1-inch around the edges.
Sprinkle the sheet with half of the sugar, cinnamon and raisins.
Starting with the part closest to you, roll the pastry snugly around the filling and keep rolling until you finish with the seam side down.
Trim the ends of the roll about ½ inch and discard.
Slice the roll into 6 even pieces and place each piece, spiral side up on top of the mixture in the muffin tin.
Repeat the procedure with the 2nd sheet of puff pastry.
Bake for approx 30 minutes, until the buns are golden brown on top.
Allow to cool for 5 minutes only before inverting the buns onto greaseproof/parchment paper.
You may need to ease the topping of pecans out and place ontop.
Allow to cool and serve!
Enjoy!
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