Holidays at the Jungle
Pecan Sticky Buns
Ingredients (for topping)
8 tablespoon unsalted butter, at room temperature
⅓ cup packed light brown sugar
½ cup lightly toasted pecans, coarsely chopped
Ingredients (for filling)
2 tablespoons unsalted butter, melted
⅔ cup packed light brown sugar
3 teaspoons ground cinnamon
1 cup lightly toasted pecans, chopped
All-purpose flour, for work surface
1 package (17.3 ounces/ 2 sheets) frozen puff pastry
Preheat the oven to 400°F.
Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
Combine butter and brown sugar in a small bowl and mix well.
Scoop mixture evenly into the muffin cups
Sprinkle with the pecans.
Combine melted butter, brown sugar, cinnamon and pecans in a medium bowl and mix well.
Lightly dust a work surface with flour.
Unfold one sheet of puff pastry with the folds going left to right.
Pat one-half of the filling evenly over the pastry, leaving a ¼-inch plain border on 3 sides and a ½-inch border at the top.
Brush the ½-inch border lightly with water.
Starting with the bottom end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam-side down.
Slice the roll in 6 equal pieces, about 1½-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 brown on top and firm to the touch. Remove from oven and cool for 5 minutes.
Invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool a few more minutes before serving.