- bacon unsalted butter - 1 Piece
- light brown sugar - 1/3 Glass
- pecans - 1/2 cups
- puff pastry - 500 Grams
- For the filling: butter - 2 Art. spoons
- light brown sugar - 2/3 Cups
- ground cinnamon - 3 teaspoons
- pecans - 1/2 cups
- raisins - 1/2 cup
1. Grind the pecans. Melt and cool the butter for the filling. Preheat the oven to 200 degrees. Lubricate the muffin mold with 12 compartments. Whip butter and 1/3 cup brown sugar in a bowl of electric mixer. Evenly separate the oil mixture between the 12 compartments of the mold. Sprinkle 1 tablespoon of chopped nuts in each compartment. 2. Lightly sprinkle with flour the working surface. Expand 1 sheet of puff pastry. Lubricate the entire leaf with melted butter. Leaving the borders at 2.5 cm along the edges, sprinkle a sheet of dough 1/3 cup brown sugar, 1 1/2 teaspoons cinnamon, 1/4 cup pecans and 1/4 cup raisins. 3. Starting at the end, tightly roll the dough into a roll. Trim the edges of the roll about 1 cm and discard. Cut the roll into 6 equal pieces, each about 3.5 cm wide. 4. Place each piece with a spiral at the top in 6 compartments of the form. Repeat all operations with the second sheet of puff pastry, so that only 12 buns are made. Bake the buns for 20 minutes, until golden brown until the buns become firm. 5. Allow to cool for 5 minutes, lay buns on parchment paper (and allow to cool completely before serving.
Servings: 6