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Pecan Sticky Buns With Lemon Glaze
These sticky
buns are ooey-gooey good and rather irresistible. They are easily put
together; you can enjoy whenever you have a craving. We used to make our
sticky buns with yeast dough, but then one day we tried them with frozen
puff pastry. My goodness what a difference! They're lighter, far easier,
and more delicious than ever.
Great for Saturday mornings.
Ingredients:
• 12
tablespoons (1½ sticks) unsalted butter, at room temperature
• 1/3 cup light brown sugar, lightly packed
• ½ cup pecans, chopped in very large pieces
• 1 package frozen puff pastry, defrosted (Pepperidge Farm or
DuFour)
• 2 tablespoons unsalted butter, melted and cooled
• 2/3 cup light brown sugar, lightly packed \
• 3 teaspoons ground cinnamon
• 1 cup golden raisins
• ¾ cup confectioner's sugar
• ¼ cup fresh lemon juice
Directions:
1. Preheat the oven to 400°F. Place 12 silicon muffin cups (or
a 12-cup standard muffin tin) on a baking sheet lined with
parchment paper.
2. Place
the butter and brown sugar in a medium sized bowl and cream
with an electric mixer. Place 1 rounded tablespoon of this
mixture in each of the 12 muffin cups and evenly distribute
the pecans on top.
3.
Lightly flour a wooden or stone surface. Unfold one sheet of
puff pastry with the folds placed horizontally. Brush the
sheet with half of the melted butter, leaving a 1-inch border.
Sprinkle with 1/3 cup brown sugar, 1½ teaspoons cinnamon, and
½ cup raisins. Roll the pastry up snugly, jelly roll style,
finishing the roll with the seam side down. Trim the ends of
the roll about ½ inch and discard. Slice the roll into 6 equal
pieces, at 1½ inch intervals. Place each piece, spiral side
up, in 6 of the muffin cups. Repeat with the second sheet of
puff pastry.
4. Bake
for 30-33 minutes. Meanwhile, in a small bowl, blend the
confectioner's sugar and lemon juice until smooth. When the
sticky buns are golden to dark brown to top and firm to the
touch, remove them. Allow to cool 3 minutes only (or the
bottom mixture will become hard) and invert the buns onto a
plate. Ease the filling and all of the pecans out onto the
buns with a spoon. Drizzle lightly with the lemon/sugar
topping. Devour while still warm or cool completely. Makes 12. |
"Soon
Hansel and Gretel came to a little cottage. When they got quite near,
they saw that the little house was made of bread and roofed with cake.
The windows were transparent sugar. There must not have been a very
strict building code."
--- Charles M. Schulz, The Complete Peanuts, Vol. 7: 1963-1964
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Wickwood Inn | 510
Butler Street | Saugatuck, MI 49453
Tel 269.857.1465 |
www.wickwoodinn.com
| Bill and Julee Rosso Miller, Proprietors |
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