So, here they are! My first foray into the world of the Barefoot Blogger. Now, I have tried many Ina recipes before and have never been disappointed. And, these tasted very, very, yummy! My family and my guests inhaled them… it’s just me who was a bit disappointed. I was expecting them to be a bit more cake like… and these were quite crunchy and flaky. I prefer sticky buns to be bigger, and moister, not crunchy… but perhaps I am confusing two different types of baked goodies? Anyway, I did the best I could over here in the motherland of England. For instance, they don’t have Pepperidge Farms. So, I found something else that said ‘puff pastry dough”. It worked out ok… I also used what passed for light brown sugar… I think if I make them over here again I will use dark brown sugar… there was something ‘missing’ in the flavor and I think that was it. I also put muffin cups in my muffin tins so it was not a problem getting them out. All in all I will make these again when we move home to New York and try it with my own kitchen supplies and Pepperidge Farm products before making any final judgements.
Here is the recipe:
Easy Sticky Buns
source: Ina Garten, Back to Basics, pages 240-241
- 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
- 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. Serve warm