Found in SL Jan/Feb 2026 issue here
1/3 cup packed dark brown sugar
2 1/2 tsp pumpkin pie spice, divided
1 17oz pkg. frozen puff pastry sheets, thawed according to pkg. directions
2 tbsp unsalted butter, melted and divided
1/2 cup granulated sugar
Preheat oven to 375°F with racks in upper and lower third positions. Line 2 rimmed baking sheets with parchment paper. Stir together brown sugar and 1 1/2 teaspoons pumpkin pie spice in a small bowl; set aside.
Unfold 1 pastry sheet on a work surface; roll into a 12- x 10-inch rectangle. Brush with 1 tablespoon butter; sprinkle with half of brown sugar mixture. Starting on long side, roll into a 12-inch log. Place seam side down, and cut log crosswise into 12 (1-inch) pieces. Place slices on 1 prepared baking sheet, tucking the end of each roll under to secure. Repeat with remaining pastry sheet, 1 tablespoon butter, brown sugar mixture, and prepared baking sheet.
Bake until lightly golden and puffed, about 24 minutes, rotating pans from top to bottom halfway through baking time. Meanwhile, stir together granulated sugar and remaining 1 teaspoon pumpkin pie spice in a medium bowl. Remove buns from oven; toss in sugar mixture. Let stand 10 minutes before serving.
2 1/2 tsp pumpkin pie spice, divided
1 17oz pkg. frozen puff pastry sheets, thawed according to pkg. directions
2 tbsp unsalted butter, melted and divided
1/2 cup granulated sugar
Preheat oven to 375°F with racks in upper and lower third positions. Line 2 rimmed baking sheets with parchment paper. Stir together brown sugar and 1 1/2 teaspoons pumpkin pie spice in a small bowl; set aside.
Unfold 1 pastry sheet on a work surface; roll into a 12- x 10-inch rectangle. Brush with 1 tablespoon butter; sprinkle with half of brown sugar mixture. Starting on long side, roll into a 12-inch log. Place seam side down, and cut log crosswise into 12 (1-inch) pieces. Place slices on 1 prepared baking sheet, tucking the end of each roll under to secure. Repeat with remaining pastry sheet, 1 tablespoon butter, brown sugar mixture, and prepared baking sheet.
Bake until lightly golden and puffed, about 24 minutes, rotating pans from top to bottom halfway through baking time. Meanwhile, stir together granulated sugar and remaining 1 teaspoon pumpkin pie spice in a medium bowl. Remove buns from oven; toss in sugar mixture. Let stand 10 minutes before serving.
No comments:
Post a Comment