Sorry for the delay in postings. I’ve been “cookbooking” and recipe testing. I am hesitate to share other people’s recipes on my blog, but I am a huge fan of the “Barefoot Contessa” and have shared two of her recipes before, so I will continue to share with this…
Today’s recipe is an “inspired” one. I absolutely love Ina Garten (the “Barefoot Contessa”) and everything she makes is delicious. I have made sticky buns before (and been pretty pleased with the results) but never more pleased than when I stumbled across the recipe I will be sharing today.
Homemade sticky buns usually start off with making the pastry (or the “base”) for the sticky bun. Ina’s recipe starts off simply by using puff pastry! I am a huge puff pastry fan…and you will be to after trying this recipe! 😉
The recipe is simple and delicious (and makes the house smell wonderful). The only thing you really need to remember with this recipe is to make sure the puff pastry is thawed (it comes frozen). I usually thaw it out in the refrigerator overnight. If I forget – a couple hours on the counter works just fine…
NOTE: The recipe calls for pecans – you can make them with or without. I’ve made them several times without the pecans and they are still just as delicious!
Ina’s Easy Sticky Buns
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar
1/2 cup pecans, chopped
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
3 teaspoons ground cinnamon
1 cup raisins
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.