The use of ready-made puff pastry in baking simplifies the whole process and gives the buns an excellent layered texture that will not leave anyone indifferent. On the finished dough, apply the filling from butter, raisins, dried cranberries, brown sugar, roll into a roll and cut into buns. When baking toppings the buns will melt and their surface will become sticky and very palatable, and inside the buns will be pleasantly wet. Share with friends: 
Time: 55 minutes Difficulty: easy Quantity: 12 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Buns
- 165 gr. butter at room temperature
- 1/3 Art. brown sugar
- 0.5 tbsp. pecans chopped in very large pieces
- 1 pack (0.5 kg. / 2 sheets) of frozen puff pastry, defrost
Filling
- 2 tbsp. l (30 gr.) Butter, melted and cooled down
- 2/3 Art. brown sugar
- 3 tsp ground cinnamon
- 0.5 tbsp. dried cranberries
- 0.5 tbsp. light raisins
Recipes with similar ingredients: butter, sugar brown, pecans, puff pastry, cinnamon, dried cranberries, raisins
Recipe preparation:
- Preheat the oven to 200 ° C. Place the metal mold on 12 muffins on a baking sheet covered with parchment paper.
- In a bowl of an electric mixer with a nozzle with a spatula, whisk 12 Art. l (170 gr.) Butter and 1/3 Art. brown sugar. Put in full 1 tbsp. l oil mixture in each of 12 molds. Spread the nuts evenly over the tins on top of the creamy mixture butter and sugar.
- Lightly sprinkle flour on a wooden board or stone surface. Expand one sheet of puff pastry, spread it left and right. Lubricate the entire sheet of dough 1 tbsp. l melted butter. Sprinkle each sheet of dough 1/3 tbsp. brown sugar, 1.5 tsp cinnamon, 1/4 tbsp. cranberries and 1/4 tbsp. raisins retreating from the edges of 2.5 cm. Starting from the longest side closest to you, roll the dough into a dense roll so that it lies seam down. Cut the ends of the roll approximately 1 cm. And discard. Chop the roll into 6 equal parts about 4 cm wide. Put the buns cut up in 6 molds for muffins. Repeat the same with the second sheet of puff pastry to get 12 buns.
- Bake for 30 minutes until the buns are browned on top and will not be hard to the touch. Cool for 5 minutes lay the buns on parchment paper and give completely cool off.
