- stick of butter, room temperature - 1 piece
- light brown sugar - 1/3 cup
- pecans - 1/4 Cups
- sheet of frozen puff pastry - 1 Piece
- melted butter - 1 st. spoon (filling)
- light brown sugar - 1/3 Cup (filling)
- ground cinnamon - 1 1/2 teaspoons (filling)
- raisins - 1/2 Cups (filling)
1. Preheat the oven to 200 degrees. Place the form for muffins with 12 compartments on a baking sheet lined with parchment. Large chop pecans. Beat butter and sugar with a mixer in a medium bowl. Spread 1 tablespoon oily mixture in each of the 6 compartments of the mold. Top with pecans nuts, so that in each compartment of their form there is an equal amount. 2. Lightly sprinkle a wooden board or work surface with flour. Lay on the board a sheet of thawed puff pastry. Lubricate the entire leaf with melted and then cooled butter. Sprinkle the dough with brown sugar, ground cinnamon and raisins, leaving the borders on the edges intact 2.5 cm. 3. Starting at the nearest end, wrap the dough in a roll and lay it down with a seam. Trim the edges of the roll, about 1 cm, and discard. 4. Cut the roll into 6 equal parts, each about 3.5 cm wide. Place each piece, spiral up, into 6 compartments of the form. Press the buns down so that the nuts are pressed into the dough. 5. Bake buns for about 25 minutes, until dark brown on top, until they become firm to the touch. 6. Allow to cool in the form for 5 minutes, then lay the buns on a sheet of parchment paper for complete cooling.
Servings: 6