Today is National Sticky Bun Day and there is almost nothing better than fresh sticky buns, warm from the oven and dripping with that caramely gooiness that is so good to lick off your fingers after devouring the bun itself! A lot of sticky bun recipes use frozen bread dough, which makes excellent sticky buns and cinnamon rolls. These Sherried Cranberry Pistachio Sticky Buns, however, use frozen puff pastry rather than bread dough, making them a little lighter and crispy around the edges for a wonderful texture. And soaking the dried cranberries in sherry gives these sticky buns a nice added layer of flavor that has people wondering, “Mmmm . . . what is that?”
Remember to check out local Trader Joe’s for excellent prices on packages of dried cranberries and walnuts.
1 cup dried cranberries
1/2 cup dry sherry
1/2 cup shelled pistachios, coarsely chopped
12 tablespoons (1 & 1/2 sticks) butter, softened to room temperature
1/3 cup brown sugar, packed
1 17.3-oz package frozen puff pastry, thawed
2 tablespoons butter, melted and cooled to room temperature
2/3 cup brown sugar, packed
3 teaspoons cinnamon
- In a small saucepan, stir together the dried cranberries, shelled pistachios and sherry. Heat until boiling. Remove from heat and cover. Let the cranberries steep in the sherry as long as possible. Overnight is great as it gives the cranberries more flavor but if you can only let them soak for a few minutes, that will do. Drain any remaining liquid from the cranberries and pistachios before using in the recipe.
- Preheat oven to 400 degrees.
- Spray a 12-cup muffin pan with non-stick cooking spray. Place the prepared muffin pan on a foil-lined baking sheet.
- Using an electric mixer on high speed, beat together 12 tablespoons (1 & 1/2 sticks) butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of this mixture in the bottom of each of the muffin cups of the prepared muffin pan.
- Distribute the drained sherried cranberries and pistachios evenly among the muffin cups on top of the butter/sugar mixture.
- Lightly flour a flat surface. Unfold one sheet of puff pastry onto the surface with the fold in the pastry going left to right. Repeat with the other puff pastry sheet.
- Brush the top of the pastry sheets with the melted butter, leaving a 1-inch border around the puff pastry sheets.
- Sprinkle the pastry sheets evenly with 2/3 cup of brown sugar and the cinnamon.
- Starting with the end of the pastry sheet nearest you, roll the pastry sheet up snugly around the filling, finishing the roll with the seam side down. Trim off 1/2 inch from the ends of the roll and discard these end pieces. Repeat this process with the second puff pastry sheet.
- Slice each pastry roll into 6 equal round pieces, about 1 & 1/2 inches thick each.
- Place each piece, spiral side up, in each of the muffin cups on top of the walnuts and butter/sugar mixture.
- Bake in the preheated oven for about 30 minutes until the sticky buns are golden brown on top and firm to the touch. Remove from oven and allow to cool for only 5 minutes before inverting the sticky buns onto a piece of parchment paper.
- To serve, transfer the sticky buns from the parchment paper to a serving platter. Best served warm. (makes 12)
This recipe is adapted from an Ina Garten recipe.
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