- 12 tablespoons (1 1/2 sticks/150gr) unsalted butter, at room temperature
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup pecans, chopped in very large pieces*
- 1 package frozen puff pastry, defrosted
For the filling:
- 2 tablespoons melted unsalted butter
- 2/3 cup light brown sugar
- 1 cup raisins*
*You can use any dried fruits, i made the ones in the photos with walnuts and sultanas
Preheat the oven to 400 degrees F/200ºC. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
Combine the 12 tablespoons butter with 1/3 cup brown sugar and mix.
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 the sheet of puff pastry. Brush the whole sheet with the melted butter.
Leaving a 1 inch border on the puff pastry, sprinkle with the brown sugar and the raisins.
Starting with the end nearest you, roll the pastry up around the filling, finishing the roll with the seam side down.
Trim the ends of the roll about 1/2 inch and discard (optional). Slice the roll in equal pieces, each about 1 1/2 inches wide. Place each piece in the muffin cups.
Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 3 minutes only , invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.
Find yourself a calm spot away from other people and devour them!
…or share them with others…
Note: If you need to know how many calories this recipe has, then it isn’t for you!