29 January 2009

Tiny Easy Sticky "Burns"


Thank goodness for easy peasy!!!!!!Melissa of Made by Melissa has chosen Easy Sticky Buns as part of our continued saga of being part of the illustrious group the Barefoot Bloggers .This time the recipe came from "Back to Basics" which is an excellent book I have added to my collection. A recipe is chosen and the BB's blog about our results on the 2nd and 4th Thursday of every month.

My burning skills were top notch with this weeks challenge. I do really love you though Ina!!! My fault entirely!!!

Ina says "We used to make really delicious sticky buns at Barefoot Contessa, but they took two days to make because the yeast dough needed to rise overnight in the refrigerator. I was dying to find a way to make them easier, so I decided to try baking them with Pepperidge Farm puff pastry dough, instead. OMG are they good … and they’re really easy to make! Light, flaky dough filled with brown sugar, toasted pecans, and sweet raisins — my friends go crazy when I make these."


I think my first mistake was attempting to prepare pastries at 3:00 AM. I had procrastinated for many reasons. Maybe my dog ate my recipe (if I had a dog of course), or maybe I couldn't find any raisins due to their exportation from Guam. Who knows...and.... of course this needed to be posted today!!!!!!

My second problem is that I live in Canada where they DO NOT SELL PUFF PASTRY IN SHEETS, that I have ever seen anyway. That is as foreign to me as a "stick" of butter. Puff pastry comes in blocks...Eh!!! Two blocks weigh in at 397 grams!!! Since I have never seen a "sheet" of puff pastry I just didn't know how large the sheet needed to be. Apparently 2 sheets are 17.3 ounces in weight. How many inches is that I say!!!!And of course since this is Canada and the metric system prevails how many grams make up what length of sheet...wink...wink..? Of course I know you can't combine weight and measurement. Of course if I had any experience with making sticky buns...... I would have known. Sheesh!!

So my "Easy Sticky Buns" now became "Tiny Easy Sticky Burns".

Despite my mishaps, and their diminutive nature, these Easy Sticky Buns were really quite delicious. If I had given myself more time I would have tried the recipe again, now knowing what I know, and that I should have used both blocks of puff pastry to get larger sized buns to be the equivalent of 17.3 ounces of dough. By now you don't care I know!!!! Just know that they were delicous even slightly burnt!!!

The Barefoot Bloggers have now made 63,645 Friday dinners for Jeffrey.

**Easy Sticky Buns**

12 tablespoons (1- 1/2 sticks or 3/4 cup for Canadians) 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 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoon ground cinnamon
1 cup raisins

Preheat the oven to 400 degrees. 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 the 12 tablespoons 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 half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 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, each about 1 1/2 inches wide. 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.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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26 comments:

  1. I like the idea of using puff pastry. Brilliant. Nuts brown quickly. But Im sure they were delish.

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  2. You just don't know how much I love this, I was looking for something to make with the puff pastry I have in the freezer and this is going to be it, thank you!

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  3. They look good to me...but 'top notch burning' seems to be a theme here from your title to the sticky buns.

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  4. Your tiny sticky "burns" are adorable! :) A nice, hot cup of tea would be perfect with them. :)

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  5. Hi!
    Your blog's one of daughters favorites! I thought I'd take a peek and I just had to comment too! I made these "sticky burns" also and man, did they get "toasted'! I used Trader Joe's all butter pastry sheets, mmmm good, and I thought maybe that was the problem, I don't know. I have to say though, they were quite tasty, even for the scorch (:

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  6. When I read this post, I see sheer determination.....well done Val! The buns look fantastic!

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  7. I didn't know that puff pastry is sold other than in sheets. You sure had a lot of problems with the conversions but nevertheless the end result looks great.

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  8. A wonderful treat! Your sticky buns looks mighty scrumptious...

    Cheers,

    Rosa

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  9. Ha, ha ha you made me laugh Val!!! How can you be up and cooking at 3:00 Am???????

    Your little cutties look spectacular and I wish I was one of your Canadian friends so I could try one... or two... or three ;D

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  10. HEY. You're too hard on yourself, missy.

    I like my pastries a little on the crispy side. More complex flavor, you know?

    I didn't know that about your puff pastry. You crazy Canadians.

    Wait - did you get up at 3 or were you still awake?

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  11. As others have asked - 3am??? What's that all about?

    Well done, anyway - and I'm glad they proved to be delish despite (or perhaps because of?) the mishaps...

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  12. Easy became tiny.lol.Looks fantastic.I'm back from my vacation.I was in Malaysia for just a week and the rest in Jakarta and India,am super excited to post Indonesian recipes.

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  13. yummmm..... sticky buns..... ;)

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  14. i remember that puff pastry was sold in blocks in new zealand, but in greece, it's only sold in sheets. how strange, since you need to roll it out anyway!

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  15. Sticky buns from puff pastry? I am so there. I love the idea. I'm so sorry you can't get it in sheets where you are. It's like when I go to buy good chocolate and it's never in easily,measurable blocks.

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  16. The buns look fabulous to me!! I can't wait to try these!

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  17. You Barefoot Bloggers are so cute!

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  18. Easy sticky buns is a great idea. They look yummy!

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  19. if you have a superstore near you, you can get their president's choice puff pastry in sheets,
    I think we canandians should start a letter campaign to Tenderflake, getting them to re-package in sheets!!

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  20. I love the fact that you use puff pastry for this one. I haven't seen sheet puff pastry either anywhere. That would be great. Looks delicious.

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  21. Sticky buns that are quicker and easier? Perfect!

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  22. no puff pastry sheets? i shudder to think! i enjoy your spin on the name of your treats. :)

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  23. Weird...I thought I had commented on this post.

    I was asking about the puff pastry. I thought was I was buying was a sheet. Or, rather, 2 sheets in a box. this is what I usually get.

    Nice cinnamon rolls. I'm planning to make some cinnamon bun (hopefully tomorrow) too!

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  24. I am so glad that Puff Pastry is available in sheets here. i've tried the blocks but like you can never seem to roll them out nicely so that they puff up. Do you have the Pampas brand there? They make lovely Puff sheets - Its Australian so I doubt it since you both are at oppossite ends of the world!

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  25. Too bad these didn't turn out as you'd hoped but at least they tasted good! I've never looked for puff pastry in the grocery store until today and noticed that it seemed to be in blocks. Hm. Maybe some specialty grocery stores have it in sheets. In response to your comment on my blog, yes I have been to Rebar which is where I found out about the book! =)

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  26. Puff pastry - inspired!! I like the way you think. These look delicious, even if they did not go 100% according to plan.

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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