Being a little housebound made it easy to get the sticky buns made for this month's Barefoot Blogger Challenge. (If you haven't been following before now, the Barefoot Bloggers are a group of keen cooks working through the assorted wisdom of Ina Garten, the Barefoot Contessa. Each month, a couple of recipes are selected and the group posts results here. I love it because I am always being pushed to do something I would never usually make). Thanks to Melissa from Made by Melissa for the choice.
These buns are quite popular in Australia and are called snails (for the obvious reason). I had all ingredients on hand, but decided to halve the recipe as there is a limit to how much of this type of pastry our family is ever going to eat. They turned out well although a little small - about the size of a smallish cupcake. I think the problem may have been the difference in the size of a sheet of puff pastry. I am not sure that one sheet of puff pastry here = 1 sheet of puff pastry in the US. Our sheets are about 20cm x 20cm, so if you are making this in Australia and want larger buns, join an extra half sheet by brushing the joins with a little water. If I make this again, I may play around with the add-ins - maybe some apple would be good?
Easy Sticky Buns from "Back to Basics" by Ina Garten
Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.