Thursday, January 22, 2009

BAREFOOT BLOGGERS - Easy Sticky Buns!!!



This week recipes was chosen by Melissa of Made by Melissa. She chose the Easy Sticky Buns from Back To Basics.This is just delicious, flaky and sweet. I loved it and people at work also. My poor husband didn't even get a piece, because I took to the office and forgot to leave him some. WE dont need it anyways, we already need to loose the weight the way it is. But, I can't stop baking , I just love too much. Anyways, Here is the recipe..

Igredients:
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 packed3 teaspoons ground cinnamon
1 cup raisins
Directions:
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.




8 comments:

chocolatechic said...

Oh...your poor husband.

These were just so good!~

Kate said...

Great job. These were so easy. My Mom bakes and takes things to art classes, meetings, and such, often leaving my dad and brother left out in the cold.

Finally, my Dad and Brother told her "Bake and share as you will, but two things never leave this house -- chocolate cake, and brownies -- unless you made a double batch, and left one batch here. Every single time."

They finally had peace and harmony after that!

karen said...

these were so good. and so easy. by the way, that's a good lookin' man you got there on your sidebar. :P

Vij said...

Hi ya
This is my first time. You have a lovely space.

Yummy post.Look so tempting.

Do have a look at my blog.
I am sure that I will keep visiting you.
Stay in touch.
Cheers
Vij

Suzie said...

They were scrumtious weren't they?

1freshstart said...

Poor hubs! Glad your co-workers enjoyed them.

~Cat

madebymel said...

So glad you liked this recipe! Your coworkers must have loved you!

Leslie said...

my husband would be pissed! He is my official taste tester!
Thanks for stopping by my blog!