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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Puff Pastry Sticky Rolls Recipe

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This recipe for Puff Pastry Sticky Rolls is from Two Best Friends' Family Favorites and More, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 T. unsalted butter, room temperature
1/3 cup packed brown sugar
1/2 cup chopped pecans
1 pkg. (17.3 oz.) frozen puff pastry, defrosted
2 T. unsalted butter, melted
2/3 cup packed brown sugar
3 tsp. cinnamon
1 cup raisins
Directions:
Directions:
Preheat oven to 400ºF . Place a 12 cup standard muffin tin on a cookie sheet lined with parchment paper. In a bowl, cream together butter and brown sugar. Place 1 tablespoon of mixture in each muffin tin. Distribute the pecans evenly on top of butter mixture. Lightly flour a wooden or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half the melted butter. Leave 1 inch border on the puff pastry, sprinkle the sheet with 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon and ½ cup raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing with the seam side down. Trim the ends of the roll about ½ inch and discard. Slice the roll in 6 equal pieces about 1-1/2 inches wide. Place each piece spiral side up in 6 muffin cups. Repeat with the second sheet of puff pastry. Bake for 30 minutes until the buns are golden to dark brown and firm to touch. Allow to cool for 5 minutes and invert onto parchment paper and cool completely.

 

 

 

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