EASTER STICKY BUNS

Preheat the oven to 400°

1 package frozen puff pastry (2 sheets) defrosted overnight in refrigerator *
All-purpose flour (1/3 cup for rolling out pastry)
Muffin tins for 12 buns

FILLING

1/4 cup salted butter, melted and cooled
1 cup light brown sugar
2 tablespoons ground cinnamon
1 cup raisins (I use Trader Joe’s Jumbo Raisins)
1 tablespoon dark rum (can be omitted or use juice or water)

BASE

2  sticks salted butter, room temperature
1/2 cup light brown sugar
1 cup pecans, chopped in large pieces
1 teaspoon vanilla

Combine raisins with rum in a small bowl, toss to distribute the liquid over the raisins, heat covered in microwave for 30 seconds. Toss again and set aside covered for at least 15 minutes so the raisins plump.

In a large bowl, or a mixer with the paddle attachment, combine Base ingredients, butter, brown sugar, vanilla. Spoon (about a tablespoon) equally among the 12 muffin cups and press to spread. Sprinkle pecans on top and set aside.

In a bowl combine the brown sugar and cinnamon (filling ingredients).

Lightly flour a wooden board, or a stone surface (I prefer to use my granite countertop because it keeps the pastry cool.) Unfold 1 sheet of puff pastry, keeping the second sheet covered in the refrigerator. Working with the pastry on the floured surface lightly roll out any uneven or broken places. Brush the pastry with the one half of the melted butter. Leaving a 1 inch edge around the rectangle sprinkle one-half of the brown sugar, cinnamon mixture. Continue sprinkling with one-half of the plumped raisins. Roll up the pastry like a jelly roll, starting with the edge closest to you. Slice the roll into 6 equal parts and place spiral side up in the muffin cups. Repeat with the second sheet of pastry.

Bake for 30 minutes or until browned. (I place the muffin tin/tins on a baking sheet lined with tin foil or parchment paper for easier cleanup.) Allow to cool for 5 minutes and then invert the tin onto the parchment paper. Scoop out any remaining filling and pecans goodies and spread over buns. Continue to cool before serving. It is tempting to eat immediately but they are really hot! And deliciously gooey! Enjoy!

* I use Pepperidge Farm puff pastry.