Bourbon Breakfast Buns
- 2 puff pastry sheets (17.3oz package)
- 1/3 cup brown sugar
- 1 1/2 sticks softened butter (cut into small cubes)
- Chopped pecans
- 2 tbs butter melted and cooleded
- 2/3 cup Bourbon Vanilla Sugar
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger
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Level of difficulty Average
Preparation time 10mins
Cooking time 25mins
Cost Average budget
In a mixing bowl, combine 1 1/2 sticks butter and brown sugar until the mixture is fluffy. Scoop a heaping TBS into individual muffin tins. Sprinkle 2 TBS pecans into each tin.
Thaw and roll out pastry sheets on a floured surface. Brush the pastry sheets with melted butter. Mix together Bourbon Vanilla Sugar and spices. Sprinkle the Bourbon Vanilla Sugar mix on the pastry sheets. Don't sprinkle the sugar all the way the the edge; stop at about 1 inch.
Tightly roll up the pastry sheet into a log. With the seam on the counter, cut the log into 1-1 1/2 thick slices. Place each slice in an individual tin. Bake on 400 for 25-30 minutes. Let sit for 5 minutes. Invert cupcake pan on to parchment.
This recipe is adapted from Ina Garten's Easy Sticky Bun Recipe
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Chef Tips and Tricks
Who will you make these elegant duck pastry pockets for?
- 1 whole duck breast
- 1 sheet puff pastry
- 3-4 slices ham
- 3-4 tbsp raspberry jam
- 3- 4 slices Muenster cheese
- Fry the duck breast in a pan until medium rare (or your preference) and browned on the outside.
- Roll out a sheet of puff pastry, and layer the ham slices in the middle.
- Spread the raspberry jam over the ham slices, and follow with the Muenster cheese, and the duck breast.
- Moisten the sides of the pastry with water, then fold to enclose the duck.
- Brush the pastry with the egg yolk, then score lightly with a knife.
- Bake for 10 minutes at 464°F (until the cheese is melted and the pastry is golden brown)
- Serve, and enjoy!