That's right... chocolate, cinnamon, pecans and puff pastry. I created this from a Barefoot Contessa recipe and, using Ina's own phrasing, "turned the volume up" by adding chocolate. What a great start to the day, right?
Chocolate, Pecan & Cinnamon Sticky Buns
Topping :
2 sheets of frozen puff pastry, thawed
1 1/2 sticks of butter, softened
1/3 cup of packed light brown sugar
1/4 cup of chocolate chips
1/2 cup of pecan, chopped
Filling :
2 tablespoons of butter, softened
2/3 cup of packed light brown sugar
3 tablespoons of cinnamon
Combine butter, brown sugar, chocolate chips and pecans. Place 1 tablespoon of the mixture in the bottom of each cup in a muffin pan.
Unfold a sheet of puff pastry and spread it with 1 tablespoon of butter. Sprinkle 1/3 cup of the brown sugar, and 1 1/2 tablespoon of cinnamon over the pastry. Roll the dough snugly into a log. Cut the log into 6 pieces. Place a roll (spiraled side up) in each one of the cups. Repeat with the 2nd sheet of puff pastry to make 12 buns.
Place the muffin tin on a cookie sheet and bake at 400 degrees for 30 minutes. Remove the buns from the oven and let them sit for 5 minutes. Invert the buns onto a platter and serve warm.
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