Thursday, February 13, 2014

Lazy Morning Sweets


Pecan Sticky Buns

Weekend mornings are the perfect time for relaxing with a sweet treat and a good cup of coffee or tea. Puff pastry dough is a buttery alternative for making your own sweet roll dough. It is readily available in the frozen food section of Jungle Jim's International Market. We had a sheet of leftover puff pastry dough from a cooking class and rather than waste it, we baked a pan of Pecan Sticky Buns - much to the delight of the staff!


When you purchase the frozen puff pastry, it should be defrosted before using. So, if you purchase the day before, you can store it in the refrigerator until ready to use the next morning. Or, if you forget to defrost it in the refrigerator, take it out and set it on your counter top 45 - 60 minutes before using. A box of puff pastry contains two sheets, which is what the recipe calls for. Since we had one sheet to use - we made a batch of 6!


Unroll the puff pastry - no need to roll to a larger size. Spread the softened butter, brown sugar and chopped pecans (filling) evenly across the top leaving a 1/4 inch border on 3 sides and 1/2 inch border along the top edge.


Roll into a jelly roll starting with the edge nearest you. Put the seam side down like the photo above.


Prepare the topping ingredients and evenly place the mixture into the muffin tins. This will make the gooey, sticky topping that is the hallmark of pecan sticky buns. Cut each roll into 6 pieces - about 1 1/2 inches each. Place them spiral side up in the tin over the topping mixture.


Bake for 30 minutes - be careful to watch because they will easily burn. Allow the sticky buns to cool 5 minutes in the pan before inverting and devouring.

Pecan Sticky Buns

For the topping:
8 tablespoon unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/2 cup lightly toasted pecans, coarsely chopped

For the filling:
2 tablespoons unsalted butter, melted
2/3 cup packed light brown sugar
3 teaspoons ground cinnamon
1 cup lightly toasted pecans, chopped

All-purpose flour, for work surface
1 package (17.3 ounces/ 2 sheets) frozen puff pastry 


Preheat the oven to 400°. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

Prepare topping: Combine butter and brown sugar in a small bowl and mix well. Scoop mixture evenly into the muffin cups. Sprinkle with the pecans.

Prepare filling: Combine melted butter, brown sugar, cinnamon and pecans in a medium bowl and mix well.

Lightly dust a work surface with flour. Unfold one sheet of puff pastry with the folds going left to right. Pat one-half of the filling evenly over the pastry, leaving a ¼-inch plain border on 3 sides and a ½-inch border at the top. Brush the ½-inch border lightly with water. Starting with the bottom end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam-side down. Slice the roll in 6 equal pieces, about 1½-inches each. 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 brown on top and firm to the touch. Remove from oven and cool for 5 minutes. Invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool a few more minutes before serving.

Makes 12


2 comments:

  1. I've been checking your blog since the beer stew. I'm now officially hooked. I follow Martha Stewart, and now I follow you. Your recipes are easy to follow, and the photos are very helpful. The resulting foods are delicious. Thank you!

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  2. Stephanie,

    We are glad you have successfully made the recipes we post! It is nice to know our readers are joining us each week and look forward to what we are cooking here at The Cooking School at Jungle Jim's.

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