Loaded Puff Pastry Sticky Buns

Ingredients:

• 2 frozen puff pastry sheets thawed
• 5 tablespoons butter
• 3/4 cup brown sugar
• 3/4 cup chopped pecans
• 1 apple, peeled, cored and chopped (I used Granny Smith)
• 1/2 cup raisins (I used golden raisins)
• 1 lemon zested
• 1 orange zested
• 1 scant tablespoon of apple pie spice
• 1/4 teaspoon of ground cardamom
• pinch of salt

For the Glaze:

• 3 tablespoons butter
• 1/4 teaspoon vanilla extract
• 3 tablespoons fresh lemon juice
• 3 tablespoons fresh orange juice
• 1 1/2 to 2 1/4 cup powdered sugar  

Method:

Step 1: Preheat oven 400 F. Grease the sides and bottom of 9 inch cake pan with a tablespoon of softened butter. Cut out a circle of parchment paper and put into the bottom of pan.

Step 2: In a large bowl add brown sugar, nuts, raisins, apple, lemon and orange zest, spices and pinch of salt. Set aside to prepare the pastry.

Step 3: Melt the remainder 4 tablespoons of butter. Unfold the pastry dough and put a little flour down on the counter with a rolling pin roll out the pastry a little so it’s not as thick. Repeat with the same thing with the second pastry.

Step 4: Brush melted butter on both pastries leaving one about an inch at one end. Sprinkle the apple mixture evenly on both pastries leaving the one inch end free from the filling.

Step 5: Roll the pastry up by tucking gently and rolling tightly. Press the end with the butter on it to seal it. Cut the ends off and cut each log into 6 even slices. Place the slices in the pan starting on the outside working your way into the middle. Bake for 35-40 minutes until golden brown.

Step 6: While the rolls are cooking make the glaze. In medium size mixing bowl put the melted butter, lemon and orange juice, vanilla and powdered sugar in and whisk well until the glaze is smooth.

Step 7: When rolls are done let them rest for about 10 minutes then pour the glaze on and smooth out with spatula if necessary. Enjoy!