Puff Pillow Buns Recipes

EASY STICKY BUNS

Steps:

• Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
• Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. 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 second sheet of puff pastry to make 12 sticky buns.
• Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! 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.

STRAWBERRY PUFF PILLOWS

Steps:

• 1. NO COOKING . .(Yeah) Slice almost in 1/2 each croissants roll Sideways.
• 2. Mix your Whipping cream with 1/2 cup Pdr Sugar. WHIP til Stiff peaks. NOTE: (you do not want these Overly sweet) Mix your Diced or Sliced Fresh Berries into the Whipped cream.
• 3. Fill each croissants with the Whipped Cream Mixture, over filling is fine, (as if a pillow over filled) Sprinkle Dusting of powdered Sugar over tops of each, Serve Immediately or Chill in refer till serving time. (Optional; place a berry on top of each for Eye appeal. ENJOY.

PUFF PASTRY PILLOWS

Steps:

• Carefully open each puff pastry sheet. Cut each sheet of pastry at creases, forming 3 strips. Cut each strip widthwise into 7 pieces., Combine egg and milk; lightly brush egg mixture over pastry. Sprinkle with sugar. Place on lightly greased baking sheets. Bake at 400° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Split into top and bottom halves., In a saucepan, combine the flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool. , Transfer to a bowl; beat in the butter, sugar, vanilla, almond extract and salt until light and fluffy, about 10 minutes. Spread 1 tablespoonful on bottom half of each pastry; replace tops. Store in refrigerator.

NUN'S PUFFS

Steps:

• Melt the butter in a large saucepan over medium-high.
• Add the milk and salt to the butter and stir to combine, then allow the mixture to come to a boil (it should develop a frothy head).
• Add the flour to the butter mixture and stir with a fork until a loose ball is formed. Continue stirring for 1 or 2 more minutes.
• Scrape dough ball into a bowl and allow to sit at room temperature for about 5 minutes.
• Add the eggs 1 at a time, stirring each into the mixture until it's smooth.
• Preheat oven to 375 degrees F.
• Coat 12 muffin cups with butter liberally, including the area around the mouth of each cup. Do the same to a #9 disher (one of those ice cream scoops with the thumb lever that helps push out the scoop). Drop about half a scoop of the mixture into each muffin cup. Dust the top of each puff with a pinch of sugar (turbinado sugar works well for this).
• Slide pan into the oven and allow to bake for 30 minutes, until puffs have more than doubled in size and are golden brown.
• Poke each puff with a fork to let out its steam (so the insides don't get soggy) and remove from the pan. Allow each puff to cool slightly before eating, then dig in!