It was my turn to bake for a favorite group of volunteers at church – the perfect opportunity to try a recipe from my new cookbook, Barefoot Contessa: Back to Basics by Ina Garten. I love this cookbook – so many beautiful photos! I made a double recipe, and the caramel-y, sticky buns were a big hit with the volunteers and my family.
3/4 c. unsalted butter, at room temperature
1/3 c. light brown sugar
1/2 c. pecans, roughly chopped
1 pkg. frozen puff pastry, thawed
2 T. unsalted butter, melted and cooled
2/3 c. light brown sugar
3 t. cinnamon
1 cup raisins (I may try combining golden raisins and craisins next time)
Preheat oven to 400 degrees. Place a 12-cup muffin tin on a baking sheet lined with parchment paper.
Combine 3/4 c. butter and 1/3 c. brown sugar; divide among the 12 muffin cups. Top the butter-sugar mixture with pecans.
On a lightly floured surface, unfold one sheet of pastry with folds going left to right. Brush with 1/2 of the melted butter, stopping 1-inch before the top. Sprinkle with 1/3 c. brown sugar, 1 1/2 t. cinnamon, and 1/2 c. raisins. Starting with the side closest to you, roll the pastry snuggly, jellyroll style. With seam side down, trim 1/2 inch from the ends and discard. Slice into 6 equals pieces. Place each piece cut side up (and down) into a muffin cup. Repeat with the second sheet of pastry to make 12 rolls.
Bake for 30 minutes or until golden and firm to touch. Cool for 5 minutes and invert onto the parchment paper. If necessary, top with filling and pecans. Allow to cool completely.