12 tablespoons unsalted butter, at room temperature
1/3 cups brown sugar
1/2 cups walnuts, chopped into large pieces
490 sticks puff pastry, store-bought
2 tablespoons unsalted butter, melted and at room temperature
2/3 cups brown sugar
3 teaspoons cinnamon
1 cup raisins, optional
flour
Preparation
30 mins
0 mins
Low
Preheat the oven to 390 F (200 C). Place a muffin tray on top of a baking sheet lined with parchment paper (this is because the rolls may overflow and make a mess).
In a stand mixer, mix 12 tablespoons of butter and add 1/3 cup of brown sugar, beat until a dough forms. Place 1 tablespoon of the mixture in each muffin tin. Sprinkle a little chopped walnut on top.
Place the puff pastry (well chilled) on a floured flat surface, and brush with melted butter (leaving a 2 cm border on the sides). On top of half of the pastry, place 1/3 cup of brown sugar, 1 1/2 teaspoons of cinnamon, and 1/2 cup of raisins. Roll the pastry very tightly.
Cut the edges of the roll and slice into 6 equal pieces. Place with the spiral side up on the muffin tray.
Repeat the two previous steps with the remaining pastry.
Bake for 30 minutes until the rolls are golden brown on top and firm. (Be careful, they are very hot). Let cool for 5 minutes on a tray lined with wax paper.
If you like, you can top them with a white glaze made with about 3-4 tablespoons of milk and 2 cups of powdered sugar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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