Thursday, January 1, 2015

Easy Sticky Pecan Buns

1 1/2 sticks butter room temperature

1/2 cup light brown sugar {dark brown sugar will make the sticky buns too dark}

1/2 cup pecans chopped

1 package Filo frozen puff pastry defrosted

Each sheet puff pastry make 6 medium size muffins the ingredient below fit inside each sheet

2 tablespoons butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 teaspoons good brand ground cinnamon

1/2 cup raisins


Preheat the oven to 400 degree

I used a large cups muffin pan...this will cut down the mess in cutting them out the round pan.

Combine butter and light brown sugar mix together. Place 1 tablespoon of the butter and brown sugar mixture in each of the muffin pan.spreading the pecans evenly in the muffin cups on top of the butter and brown sugar mixture.

Flour a flat surface and unfold 1 sheet of puff pastry.

Brush the whole sheet with the 2 tablespoons melted butter, sprinkle each sheet with 1/2 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins.

Roll the pastry up tight like a jelly roll. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide.

Place each piece, spiral side up in muffin cups with the butter and brown sugar and pecans.

Repeat the same step with the second sheet of puff pastry making as many you will like.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch.