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.