Blackberry-Hazelnut Sticky Buns

Total Time:
1 hr 40 min
Prep:
30 min
Inactive:
35 min
Cook:
35 min

Yield:
12 sticky buns
Level:
Easy

Ingredients
  • Topping:
  • 5 tablespoons unsalted butter, plus more for greasing
  • 1 cup fresh or frozen blackberries
  • 2 tablespoons granulated pure cane sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 cup packed, light brown muscovado sugar
  • 3/4 cup toasted hazelnuts, coarsely chopped
  • Filling:
  • Flour, for rolling
  • One 17.3-ounce/2-sheet package all-butter frozen puff pastry, defrosted
  • 4 tablespoons unsalted butter, room temperature
  • 2 cups fresh blackberries, halved
  • 1/3 cup granulated pure cane sugar
  • 2 teaspoons 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 muscovado sugar and blackberry juice and cook until the mixture is smooth and slightly thickened.

  • Divide the caramel mixture among the cups then divide the hazelnuts over the caramel.

  • For the filling: Preheat the oven to 375 degrees F. Place the tin on a sheet pan lined with parchment paper.

  • Lightly flour a flat surface. Unfold each sheet 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-inch 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 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2-inches 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 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 platter.


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