Morning Buns

By hefk -
ha! right?

This recipe (their title, not mine) was in the Sun back in July and it sounded perfect for a special occasion breakfast. K & T made these this weekend, though it wasn't even a special occasion. I just had the puff pastry dough burning a hole in my freezer and I thought about these every Sunday morning that went by for weeks. We marveled at the gooeyness. We exclaimed over the cinnamon nutty-toastiness. We were then an hour late to an actual special occasion (kid birthday party) and felt like we had a secret. I'm not even going to pretend this is a healthy recipe.

Butter or cooking spray for (pans)
1/2 C chopped pecans or walnuts, toasted and cooled [We used 1 C walnuts, toasted in the toaster oven]
1/2 C sugar
1 1/2 t ground cinnamon
1 t finely grated orange zest [lemon worked great]
1/4 t salt
1 package all-butter puff pastry, defrosted

Preheat oven to 375 degrees.

Prep: Butter or spray a 12 cup muffin tin.

Mix: In a small bowl toss together nuts, sugar, cinnamon, zest and salt.

Fill: On a lightly floured work surface, unfold puff pastry to a rectangle. Scatter on nut mix, pressing gently.

Roll: Starting at one long edge, roll up pastry into a log. Slice crosswise into 12 pucks, each about 1-inch thick. Set pucks into muffin tin, twirl side up.

Bake: Slide into a 375-degree oven and bake until fully puffed and golden, about 30 minutes. Turn out. Eat while warm.

Comments

Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

Apple Cranberry Stuffed Pork Roast Recipe

By Alissa -
from: Simply Recipes ok, this recipe sounds a little involved... and it is, but just a little. It really wasn't that bad, and the results were super fantastic. I should have taken a picture after I made the first slice. It was definitely an impressive holiday-worthy dish. Check out the original post here for pictures of the whole butterflying process. It really was not difficult. I didn't have a few of the ingredients, so my substitutions are in parentheses. Also, I was thinking you might be able to do this with a boneless turkey breast as well, if you're not a pork eater. Filling 1 cup apple cider 1/2 cup cider vinegar 3/4 cup packed light brown sugar 1 large shallot, peeled, thinly sliced (I used a yellow onion) 1 1/2 cups dried apples (packed) (I used 2 Granny Smith apples, chopped) 1/2 cup dried cranberries 1 Tbsp grated fresh ginger 1 Tbsp yellow mustard seeds (I stirred in a little dijon mustard instead) 1/2 teaspoon ground allspice (I used cinnamon and
Read more