Ina Garten Sticky Buns Puff Pastries Recipe
Do you love warm, gooey treats? Then you must try this Ina Garten Sticky Buns Puff Pastries Recipe. It is a total game-changer for breakfast.
Equipment
- Standard 12-cup muffin tin.
- Small saucepan
- Electric hand mixer
- Baking sheet with parchment paper.
- Sharp knife
- Small mixing bowl
Ingredients
- 1 package frozen puff pastry 2 sheets.
- 1.5 sticks unsalted butter melted.
- 1/3 cup light brown sugar packed.
- 1/2 cup pecans chopped.
- 1/2 cup raisins optional.
- 1/4 cup granulated sugar.
- 1.5 teaspoons ground cinnamon.
Instructions
- Place one tablespoon of melted butter in each cup. Add one tablespoon of brown sugar on top. Put a few pecan halves in every cup.
- Mix granulated sugar and cinnamon in a bowl. This is for the filling.
- Lay the pastry sheets on a flat surface. Brush them with the remaining melted butter. Sprinkle the cinnamon sugar over the pastry.
- Roll the pastry tightly like a log. Cut the log into 12 even pieces.
- Place one piece into each muffin cup. Bake at 400°F for 30 minutes. The tops should be golden brown.
- Let them cool for five minutes only. Invert the tin onto a parchment-lined sheet.
Notes
- Defrost the pastry in the fridge overnight.
- Do not let the pastry get too warm.
- Press the pecans into the sugar firmly.
- Use high-quality butter for better flavor.
- Flip the buns while they are still warm.
- If they cool too much, they will stick.