Since I got out of making the Thanksgiving feast I woke early to surprise the hubs with sticky buns. He loves all things puff pastry. These are quite yummy. It's Ina Garten, no surprise there, because.she.rocks.
1 1/2 sticks unsalted butter, room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans chopped into large chunks
1 package (2 sheets) puff pastry defrosted (I use pepperidge farm)
For the filling
2 Tbsp butter melted and cooled
2/3 cup light brown sugar, lightly packed
3 tsp cinnamon
1/2 cup raisins
1/2 cup dried cranberries
preheat 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 12 Tbsp butter with 1/3 cup brown sugar. Place 1 rounded Tbsp of mixture into each muffin cup. Distribute the pecans evenly among the 12 muffin cups over the brown sugar, butter mixture.
Lightly flour a wooden board or stone surface and unfold your puff pastry sheets, with folds going left to right. Brush with the melted butter, leaving a one inch border on the puff pastry, sprinkle each sheet with 1/3 brown sugar, 1 1/2 tsp cinnamon, 1/4 cup raisins, 1/4 cup cranberries. Starting with the end nearest you roll your puff pastry up snugly, like a jelly roll over the filling. Finish the roll with the seam side down. Trim about 1/2 inch off both ends, discard. Slice the roll into 6 pieces about 1 1/2 inches think. (I start in the middle) Place each piece spiral side up on top of the butter, pecan mixture. Bake for 30 minutes until the buns are golden to dark brown and firm to the touch. Allow to cool for 5 minutes only, invert onto parchment paper, ease the filling out onto the pecans with a spoon. Cool slightly. Enjoy.