Thank goodness for easy peasy!!!!!!Melissa of Made by Melissa has chosen Easy Sticky Buns as part of our continued saga of being part of the illustrious group the Barefoot Bloggers .This time the recipe came from "Back to Basics" which is an excellent book I have added to my collection. A recipe is chosen and the BB's blog about our results on the 2nd and 4th Thursday of every month.My burning skills were top notch with this weeks challenge. I do really love you though Ina!!! My fault entirely!!!
Ina says "We used to make really delicious sticky buns at Barefoot Contessa, but they took two days to make because the yeast dough needed to rise overnight in the refrigerator. I was dying to find a way to make them easier, so I decided to try baking them with Pepperidge Farm puff pastry dough, instead. OMG are they good … and they’re really easy to make! Light, flaky dough filled with brown sugar, toasted pecans, and sweet raisins — my friends go crazy when I make these."
I think my first mistake was attempting to prepare pastries at 3:00 AM. I had procrastinated for many reasons. Maybe my dog ate my recipe (if I had a dog of course), or maybe I couldn't find any raisins due to their exportation from Guam. Who knows...and.... of course this needed to be posted today!!!!!!
My second problem is that I live in Canada where they DO NOT SELL PUFF PASTRY IN SHEETS, that I have ever seen anyway. That is as foreign to me as a "stick" of butter. Puff pastry comes in blocks...Eh!!! Two blocks weigh in at 397 grams!!! Since I have never seen a "sheet" of puff pastry I just didn't know how large the sheet needed to be. Apparently 2 sheets are 17.3 ounces in weight. How many inches is that I say!!!!And of course since this is Canada and the metric system prevails how many grams make up what length of sheet...wink...wink..? Of course I know you can't combine weight and measurement. Of course if I had any experience with making sticky buns...... I would have known. Sheesh!!
So my "Easy Sticky Buns" now became "Tiny Easy Sticky Burns".
Despite my mishaps, and their diminutive nature, these Easy Sticky Buns were really quite delicious. If I had given myself more time I would have tried the recipe again, now knowing what I know, and that I should have used both blocks of puff pastry to get larger sized buns to be the equivalent of 17.3 ounces of dough. By now you don't care I know!!!! Just know that they were delicous even slightly burnt!!!
The Barefoot Bloggers have now made 63,645 Friday dinners for Jeffrey.
**Easy Sticky Buns**
12 T (1- 1/2 sticks or 3/4 cup for Canadians) 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 T unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 tsp ground cinnamon
1 cup raisins
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Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
Preheat the oven to 400 degrees. 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 one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of 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. 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.
