Easy Sticky Buns.

I have been meaning to make these for a while after seen Ina make them on the barefoot contessa and as we have a whole host of people coming to stay for the weekend this seemed like a good opportunity. I found the actual recipe on Gimme some oven but it is the one from the show. I love the barefoot contessa but alway baulk at cooking her recipes as although I know that they will be delicious they usually start with a whole packed of butter. I also made some double chocolate chip cookies but they did not last long enough for me to get a photo so I will have to make them again later.

Ingredients:


1/3 cup light brown sugar.
1/2 cup pecans or walnuts, chopped in very large pieces.
1 pack puff pastry, either pre rolled or rolled to about 1/4inch thickness.
100g Butter.


2/3 cup light brown sugar, lightly packed
3 tsp. ground cinnamon
1 cup raisins (optional)
12 cup muffin tin.

Method:

Preheat the oven to 200C or the second shelf of the aga roasting oven. Make sure butter is soft then mix it with the third of sugar until it is a paste. Split the mixture between the bottoms of the 12 muffin pans. Distribute the nuts between the pans on top of the sugar and butter.

Roll out the pastry. Sprinkle the rest of the sugar over the pastry with the cinnamon. At this point you can add any combination of more nuts or raisons that you fancy. Roll the pastry back up with the sugar etc inside. Next slice the roll up into 12. Place each swirl with the swirl facing up into one of the pans on top of the nuts and butter.

Bake in the oven for about 30mins. Once out of the oven leave to cool for about 5mins then up turn the whole pan. You should probably do this onto baking paper or tin foil. Some of the nuts will fall off at this point just put them back onto the top and once the sugar has cooled they will stick.


I am retrospectively entering this recipe into Tea Time Treats which is being hosted this month at Lavender and Lovage and What Kate Baked.