Bobby Flay's Blackberry-Hazelnut Sticky Buns
Sept 23, 2014 13:02:29 GMT -5
Post by PurplePuppy on Sept 23, 2014 13:02:29 GMT -5
Bobby Flay’s Blackberry-Hazelnut Sticky Buns
Total Time: 1 hr 40 min
Prep: 30 min Inactive Prep: 35 min Cook: 35 min
Level: Easy
Yield: 12 (His yield was 11)
Topping Ingredients:
5 Tbs unsalted butter, plus more for greasing
1 c. fresh or frozen blackberries (pat dry if using frozen)
2 Tbs granulated pure cane sugar
1 Tbs fresh lemon juice
½ c. packed light brown sugar (muscovado was specified)
¾ c. toasted hazelnuts, coarsely chopped
Filling Ingredients:
Flour, for work surface
One 17.3 oz/2-sheet package all-butter puff pastry, defrosted
4 Tbs unsalted butter, room temp
2 cups fresh blackberries, halved (I used frozen)
1/3 c. granulated pure cane sugar
2 tsp ground cinnamon
Directions:
For the topping:
Grease a 12-cup standard muffin tin with butter, even if using a nonstick tin.
Combine the blackberries, granulated sugar and lemon juice in a small bowl. Let this macerate at room temperature for 30 minutes. Mash with a fork, then strain the juice into a small bowl and discard the solids.
Melt the butter in a small saucepan over medium heat. Whisk in the brown sugar and blackberry juice and cook until the mixture is smooth and slightly thickened (this is the caramel).
Divide the caramel mixture among the cups, then divide the hazelnuts over the caramel.
For the filling:
Preheat the oven to 375.
Place the muffin tin on a sheet pan lined with parchment paper.
Lightly flour a flat surface. Unfold each sheet (2 ea) of puff pastry onto the floured surface and lightly roll out with a rolling pin to an even thickness.
Brush both sheets with the butter, leaving a 1” border on the puff pastry. Divide the blackberries over the butter. Combine the granulated sugar and cinnamon in a small bowl and sprinkle over the surface of each sheet.
Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam-side down.
Trim the ends of the roll about ½” and discard.
Slice the roll in 6 equal pieces, each about 1-1/2” wide. Place each piece spiral-side up, in 6 of the muffin cups. Repeat with the remaining pastry sheet.
Bake until the sticky buns are golden to dark brown on top and firm to the touch, 30-35 minutes.
Remove from the oven onto a baking rack and let cool for 5 minutes.
Use a small offset spatula to remove the buns from the tins and place upside down on a serving dish or platter.
Total Time: 1 hr 40 min
Prep: 30 min Inactive Prep: 35 min Cook: 35 min
Level: Easy
Yield: 12 (His yield was 11)
Topping Ingredients:
5 Tbs unsalted butter, plus more for greasing
1 c. fresh or frozen blackberries (pat dry if using frozen)
2 Tbs granulated pure cane sugar
1 Tbs fresh lemon juice
½ c. packed light brown sugar (muscovado was specified)
¾ c. toasted hazelnuts, coarsely chopped
Filling Ingredients:
Flour, for work surface
One 17.3 oz/2-sheet package all-butter puff pastry, defrosted
4 Tbs unsalted butter, room temp
2 cups fresh blackberries, halved (I used frozen)
1/3 c. granulated pure cane sugar
2 tsp ground cinnamon
Directions:
For the topping:
Grease a 12-cup standard muffin tin with butter, even if using a nonstick tin.
Combine the blackberries, granulated sugar and lemon juice in a small bowl. Let this macerate at room temperature for 30 minutes. Mash with a fork, then strain the juice into a small bowl and discard the solids.
Melt the butter in a small saucepan over medium heat. Whisk in the brown sugar and blackberry juice and cook until the mixture is smooth and slightly thickened (this is the caramel).
Divide the caramel mixture among the cups, then divide the hazelnuts over the caramel.
For the filling:
Preheat the oven to 375.
Place the muffin tin on a sheet pan lined with parchment paper.
Lightly flour a flat surface. Unfold each sheet (2 ea) of puff pastry onto the floured surface and lightly roll out with a rolling pin to an even thickness.
Brush both sheets with the butter, leaving a 1” border on the puff pastry. Divide the blackberries over the butter. Combine the granulated sugar and cinnamon in a small bowl and sprinkle over the surface of each sheet.
Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam-side down.
Trim the ends of the roll about ½” and discard.
Slice the roll in 6 equal pieces, each about 1-1/2” wide. Place each piece spiral-side up, in 6 of the muffin cups. Repeat with the remaining pastry sheet.
Bake until the sticky buns are golden to dark brown on top and firm to the touch, 30-35 minutes.
Remove from the oven onto a baking rack and let cool for 5 minutes.
Use a small offset spatula to remove the buns from the tins and place upside down on a serving dish or platter.