Sticky Puffs with Maple Caramel, Bacon, and Nuts
Votes: 2
Time: 1 hour 35 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 651, total fat 46 G., saturated fats 13 G., proteins 9 G., carbohydrates 53 G., fiber 2 G., cholesterol 42 mg, sodium 363 mg, sugar 32 G.
Calories 651, total fat 46 G., saturated fats 13 G., proteins 9 G., carbohydrates 53 G., fiber 2 G., cholesterol 42 mg, sodium 363 mg, sugar 32 G.
Maple caramel and bacon make these puff pastry buns so deliciously sticky and sweet, with salty and smoky notes. Chopped pecans add crunch and depth of flavor. The perfect treat for the fall and winter holidays!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of bacon
- 1.5 cups light brown sugar
- 1/4 tbsp. maple syrup
- 1/4 cup heavy cream
- 1/4 teaspoon coarse salt
- 4 tablespoons unsalted butter
- One package (500 g) of puff pastry (2 sheets), thaw, if frozen, roll out in one direction to a thickness of 3 mm.
- 1 tbsp. ground cinnamon
- 1.5 cups chopped walnuts
- Additionally: 12-cup muffin tin; additional foil-lined baking sheet
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Place a 12-cup muffin tin on a parchment-lined baking sheet.
- Place the bacon slices on a foil-lined baking sheet. Bake until the bacon is almost crisp, about 18 minutes.
- Place the bacon on a plate lined with paper towels.
- Pour the rendered bacon fat into a small saucepan.
- Once the bacon has cooled, crumble it into small pieces.
Caramel: - Place the pan with the bacon grease over medium-low heat. Add 1 cup of brown sugar and cook, stirring frequently, until the sugar dissolves, about 3 minutes.
- The mixture will look grainy.
- Slowly pour in the maple syrup and stir vigorously.
- Cook until the mixture begins to bubble.
- Once the syrup has thickened, add the cream and coarse salt.
- Remove from heat and stir until the cream is completely incorporated. Set aside until ready to use.
- In a small saucepan, melt the butter over medium-low heat. Place both sheets of puff pastry on a cutting board and generously brush the pastry with melted butter.
- In a small bowl, combine cinnamon with the remaining 1/2 cup brown sugar.
- Sprinkle the sugar mixture evenly over the buttered pastry sheets.
- Sprinkle the dough with 0.5 cups of crumbled bacon and some chopped nuts. Gently press the bacon and nuts into the sugar mixture with your palms.
- Roll the dough away from you, forming 2 tight rolls.
- Using a serrated knife, cut each roll into 6 equal pieces.
- Pour 1 tablespoon of caramel into each well of a muffin tin.
- Sprinkle with 1 tablespoon each crumbled bacon and chopped pecans.
- Place the buns, cut-side down, in the caramel in each pan and press lightly, maintaining their round shape.
- Bake until the caramel is bubbling and the buns are golden brown, about 35 minutes.
- Quickly use a knife to separate the edges of the buns from the sides of the pan.
- Cover the bun pan with a baking sheet.
- And carefully turn the pan with the buns over onto the baking sheet.
- Spoon any remaining caramel into the buns. Serve immediately.
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