Yes, friends, that’s right. The puff pastry is back. Again. It’s becoming clear that Full Fork Ahead needs to purchase stock in Pepperidge Farms puff pastry. If there is such a thing, that is. This time we’re going to show you how you can forego purchasing those yummy-looking, expensive treats from, admittedly, one of my favorite high-end foodie catalogs and make your own. And guess what? I liked these homemade versions a heck of a lot more.
These are really easy, typical items to get, and the bonus is that they’re really easy and quick to turn into delicious sticky buns. Yum is on its way!
Golden raisins, cranberries and nuts are what makes these a little more festive, but feel free to change it all up if you want to. Use walnuts instead of pecans, for example. Prefer regular raisins? Use ’em! Don’t like cranberries? Don’t use ’em!
Personally, I have zero problems with any of these, so in they went.
The first step is to whip together room temperature butter with brown sugar. Dollop some in each well of a 12-muffin muffin pan. This, sinfully enough, I admit, is going to infuse each sticky bun with – well, if you can’t guess what, I don’t know what to say. It’s gonna be really damn good, m’kay?
The really nice thing about working with the puff pastry this time is there’s no need to roll it out. Just layer on the filling ingredients.
Then roll it all up, keeping the seam side down, and cut the roll into six equal pieces. Repeat with the other sheet of puff pastry.
Twelve sticky buns, at attention and ready to bake! We are glad, little buns, so glad. My tongue is drooling just writing up this post, that’s how good its memory of these things are. *slurp*
Oh. Man. Come to me. It’s time to get on my plate, you wicked little buns.
After just a few minutes of cooling, place a cookie sheet lined with parchment, the same size cookie sheet you put the muffin pan on, over the sticky buns and invert it all. Tadaaa! You’ve got perfect sticky buns! Using a small spoon, quickly scoop out any caramel and nuts that may have remained in the pan and place it back on any nekkid buns. It happens, the nekkid buns. Is okay.
These are super easy to make the morning you want to serve them, and a good thing, too. They are phenomenal minutes out of the oven paired with coffee, tea or whatever you imbibe in the a.m. Sadly, I only ate two that dayand hubby had one. The rest went to really good homes, though, where it was reported back that they reheated well for a few secs in the microwave. Must be NICE! Next time I’m keeping them all – muahahaha!
Oh, OK. I’ll share next time, too. A little. Maybe.
Holiday Sticky Buns
from Holiday Sticky Buns by Ina Garten via Food Network
Prep Time: 20 minutes Cook Time: 20-30 minutes Level: Easy Makes: 12 sticky buns
For the topping:
- 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 tablespoon unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1/2 cup cranberries
- 1/2 cup white raisins
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 12 tablespoons of 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 1 tablespoon of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1 1/2 teaspoons of the cinnamon, 1/4 cup of the cranberries and 1/4 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, about 1 1/2 inches each. 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.
Remember that puff pastry needs to be well-chilled. Thaw it out in your fridge overnight and work with one sheet at a time, keeping the rest in the fridge, wrapped, until ready to use. When working with it, don’t dawdle. It gets almost impossible to work with it the closer it gets to room temperature, which is quicker than you might think. Remember to flour the surface you’re working on well, which will help a lot.
After noting on Food Network reviews of the recipe that some people’s sticky buns burned, I only baked these for 20 minutes. Keep in mind that there is butter and sugar in there and what happens when they get hot? They caramelize. That can quickly turn into, yes, a burned mess. Use your nose and eyes to tell you if twenty minutes or more is good timing for your oven.