Tuesday, June 15, 2010

Gooey Sweet Pastry Rolls

Gooey Sweet Pastry Rolls are a fast way to have a gooey stickey bun.  They are rummy.  I saw Ina Garten on the Food Network do a similar one.  You have to be careful that you don't get too much filling in the roll or it won't puff well.  Otherwise, these are easy and very yummy!

In a sprayed muffin tin with 3 1/2 " in diameter cups place a teaspoon of butter, a teaspoon of corn syrup, and a teaspoon of brown sugar.  Drop a few nuts in after that.  I used almonds, but I love walnuts or pecans.
Lay out a sheet of puff pastry that has been thawed in the refrigerator.  It needs to be cold.  Place in on a lightly flowered clean counter top or pastry cloth and roll it just a little bit.  The sprinkle brown sugar to cover the pastry dough.  It should be a think layer.  Getting it to thick will make it hard to puff when baking.  Sprinkle about a quarter cup of chopped nuts, and a quarter cup of raisins or crasins.  Melt a half of stick of butter and gently pour over the top.  You don't have to use all the butter of you pour it carefully.
Gently roll the pastry dough, not to tightly, into a log.  Cut the log into six pieces and place each piece in the muffin tin.  Bake in a 375 degree oven for 25-30. As soon as the Pastry Rolls are done turn them out onto a cookie sheet immediately while they are hot otherwise they will stick in the muffin tin. Let them cool a bit before eating as you could burn your mouth and then the whole experience of eating these tasty treats will be ruined. 

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