On Feb 8, 12:31*pm, "Chris Marksberry"
> wrote:
> > An email friend made these and said they were wonderful!
>
> > Chris
>
> > Easy Sticky Buns - Serves 12
>
> > Recipe By: Ina Garten
>
> > Published in: Barefoot Contessa Back To Basics
>
> > Ingredients
>
> > 12 tablespoon unsalted butter -- at room temperature (1 1/2 sticks)
>
> > 1/3 cup light brown sugar -- lightly packed
>
> > 1/2 cup pecans -- chopped in very large pieces
>
> > 1 pkg puff pastry (17.3-ounces/ 2-sheets) -- defrosted
>
> > For the filling:
>
> > 2 tablespoon unsalted butter -- melted and cooled
>
> > 2/3 cup light brown sugar -- lightly packed
>
> > 3 teaspoon ground cinnamon
>
> > 1 cup raisins
>
> > Instructions
>
> > 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.
>
> Mmmmm! Ina recipes always sound good to me! Doesn't sound too hard
> either. Thanks for posting.
>
> Here's a report on the next day after making them:
>
>
>
> > David told me the sticky buns were hard as bricks this morning and he
> > had to zap them over 30 seconds to make them as there were when I took
> > them out of the oven yesterday.
> > I just had the remaining two sticky buns for breakfast. Delicious. A
> > little messy to eat. I had to zap them for 40 seconds in the microwave
> > the make them as they were when I took them out of the oven yesterday.
> > I still think I would increase the brown sugar to 1/2 cup instead of
> > 1/3 of a cup to the 12 tablespoons of butter. These are really good.
>
> > For company these would be perfect because it's puff pasty I would put
> > the pastry in the muffin tins and stick in the fridge overnight. Then
> > while making coffee and such for my company breakfast I would pop the
> > muffin tins into the over for 30 minutes... maybe 35 since the pan
> > itself will be so cold. Perfect fresh baked sticky buns for company.- Hide quoted text -
>
> - Show quoted text -- Hide quoted text -
>
> - Show quoted text -

I like the make-ahead ideas. That would make it easy to make these
for family weekend breakfasts.