Sunday, January 20, 2013

Pecan Puff Pastry Rolls

Here is a simple and wonderful pecan roll made with Puffed Pastry for your Sunday brunch.  You make them in muffin tins.  They are sticky little wonders that your family will love.  

2 sheets of Pepperidge Farm Puff Pastry (1 package)
2 tablespoons of butter
1/2 cup of sugar
1/2 cup of brown sugar
2 tablespoons of cinnamon
12 tablespoons of butter, softened
1/2 cup of brown sugar
1/2 teaspoon of salt
1 cup of pecans

Preheat oven to 400 degrees.

Let frozen puff pastry sit out to thaw for 20 minutes before using.

Fold the Puff Pastry sheets out on a lightly floured surface.  Spread melted butter with a brush on each sheet.  Mix together 1/2 cup of sugar, 1/2 cup brown sugar and cinnamon together and spread on each sheet.  Roll the sheets into long rolls and cut them each in to 6 even pieces. 

Cream together 12 tablespoons of butter, salt and 1/2 cup of brown sugar.  Scoop a tablespoon of the mixture into the bottom of each cup of a large muffin pan.  Put 4 to 5 pecans on top of the mixture, pressing it down.  Put a slice of the cinnamon roll, spiral side up, in each muffin cup.

Place the muffin tin on a baking sheet (just in case they will bubble over in the oven).  Bake for about 25 minutes, until the rolls are puffed and golden.  Let them cool in the muffin pan for 2 minutes only!  Place another sheet pan on top, and invert them, removing the muffin pan to expose the gooey pecans on top.

Your family will think you slaved over these and Pepperidge Farm did most of the work for you.  Just another reason I love Puffed Pastry. 

Tomorrow homemade crescent rolls and a couple of recipes you can make with them (or use the store bought to save time and work).  

Be happy and may God bless you and yours.  

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