Kitchen and Living Room Combined Designs: puff pastry

Showing posts with label puff pastry. Show all posts

Cream Puffs filled with Homemade Vanilla Custard and Chocolate Sauce

<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkN7GRH6KUTrf66QqRHxhp5s8gT9CjMxMkuNnXGQOj878RleJSPFc1U6AjIY9-Vb3QNxXdyVk0xn5PT_t2ET8dhmn47BDD55fYUz1wNvC4XpV-xSBbv_o-F0wjEVeXJOW6lf6Mx98vegN/s1600/IMG_3882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkN7GRH6KUTrf66QqRHxhp5s8gT9CjMxMkuNnXGQOj878RleJSPFc1U6AjIY9-Vb3QNxXdyVk0xn5PT_t2ET8dhmn47BDD55fYUz1wNvC4XpV-xSBbv_o-F0wjEVeXJOW6lf6Mx98vegN/s640/IMG_3882.JPG" width="640" /></a></div><br />You might recall that my last post was a <a href="http://jennysteffens.blogspot.com/2012/07/lightened-up-summer-supper-and-photos.html">"Lightened Up Summer Supper."</a>  You must think I've lost it following up with this Cream Puffs post.  Sorry.  This was actually a dessert I made at my Mom's house during the feasting, so it's decadence was more appropriate at the time than it's timing here.  And let's face it... no one wants to read about a healthy dinner, right?  Not two posts in a row, at least. <br />Here we go...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8uaQGquH3Rh4NxeqkVefFnf25ihBWCiOW_5794z0PIXhvW38hO3XJj1EIChksD-i71-ipG5c-ULjAYQy8D4YgxUaaSZOFEoMpgIwSAxFjckZ2lZUgDjBd6g-wUz7llORihfF4HT65_Eo/s1600/IMG_3878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8uaQGquH3Rh4NxeqkVefFnf25ihBWCiOW_5794z0PIXhvW38hO3XJj1EIChksD-i71-ipG5c-ULjAYQy8D4YgxUaaSZOFEoMpgIwSAxFjckZ2lZUgDjBd6g-wUz7llORihfF4HT65_Eo/s640/IMG_3878.JPG" width="640" /></a></div><br /><br />When we were little, my sister and I lived for Potlucks at Church.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZVzCAjPJ1Y8VB-ow6kUC-7jwJ8wtPAvKh72swtWFBYtjfnQWy8yNZkKvZm5KmbL8aP_lH3q4miegv1txyNDDwjbvJ3bkKKvi8-6qsIQfV0v8z3cnwFcWx1LmFUK92im3BxDlqv7eWR1IL/s1600/IMG_3879.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZVzCAjPJ1Y8VB-ow6kUC-7jwJ8wtPAvKh72swtWFBYtjfnQWy8yNZkKvZm5KmbL8aP_lH3q4miegv1txyNDDwjbvJ3bkKKvi8-6qsIQfV0v8z3cnwFcWx1LmFUK92im3BxDlqv7eWR1IL/s400/IMG_3879.jpg" width="266" /></a>That might be an overstatement.  However, it did make getting up for Church a lot more exciting knowing that after the service a buffet of casseroles, homemade rolls, molded jello 'specialties' and a spread of cakes and pies awaited us in the basement (yes, the same basement in which we hosted <a href="http://jennysteffens.blogspot.com/search/label/baptism">Emma's Baptism Brunch</a>).  Nothing like sweets and carbs to motivate youngsters.  And oldsters, for that matter.  (The 'youngsters' is a shoutout to our childhood Pastor that always referred to kids as 'youngsters.'  The 'oldsters' was just my endless creativity at work.)<br /><br />One Potluck dessert that was particularly coveted was Mrs. Schluetter's* Homemade Cream Puffs.  <i>*Her name has been changed for her protection, and because I can't remember it.</i>  They were light, free-form puffs, filled with custard and dusted with powdered sugar.  And there were only about a dozen of them.  An early lesson of supply and demand.<br /><br />Jill and I probably helped ourselves to seconds even before hitting the line of various Baked Mac and Cheeses and Green Bean Casseroles.  Yes, I realize that that was rude and inconsiderate of us to all of the other patrons, but only so many lessons can be learned from a Cream Puff.  And the lesson we elected was "Get while the Gettin' is Good."  (My parents are shuttering right now...)<br /><br />Here is my version of these beloved Cream Puffs.  I topped them with Chocolate Sauce, but almost wish I would've dusted them with powdered sugar to have been able to really enjoy the delicate puff and homemade custard.  That Mrs. Schluetter knew what she was doing.  You can pick your poison.<br /><br /><span style="font-size: large;">Homemade Cream Puffs</span><br /><i>with Vanilla Custard</i><br /><br /><br />Pâte à Choux (Puff Pastry):<br /><br />1 stick of butter, cut into pieces<br />1 cup of water<br />1½ teaspoon sugar<br />¼ teaspoon salt<br />1/2 teaspoon of vanilla<br />1 cup all-purpose flour<br />4 eggs <br /><br />Preheat oven to 375 degrees.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1LrYDeu0ledOshTmAZvQZbW182XKqVoZ0KCcH_YOCBtrnLWsMQbHPI6OySzv3JcP7Kr39Lp-pNfIf5-8k8KGaRMjCEhvMjeN5TwrwB9aqcq2BL-LjTmY1DqU1mcghvMlECdqCg3rYlwID/s1600/IMG_3857.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1LrYDeu0ledOshTmAZvQZbW182XKqVoZ0KCcH_YOCBtrnLWsMQbHPI6OySzv3JcP7Kr39Lp-pNfIf5-8k8KGaRMjCEhvMjeN5TwrwB9aqcq2BL-LjTmY1DqU1mcghvMlECdqCg3rYlwID/s640/IMG_3857.JPG" width="640" /></a></div><br />Bring water, butter, sugar, salt and vanilla to a  boil. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDIm4Tas5AvK-R5aVFo1WqW92THpyM7-j4e_94DwyOUMJ34CcM1dt1MJZHroDmbOF9l5uIyfnYs-mTQvEVx968qCLPjI1YuRkbPqa-Jz1GOz_cZSVyw1H8rwFYCUmLjfBzC0G3qNPOmLxz/s1600/IMG_3858.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDIm4Tas5AvK-R5aVFo1WqW92THpyM7-j4e_94DwyOUMJ34CcM1dt1MJZHroDmbOF9l5uIyfnYs-mTQvEVx968qCLPjI1YuRkbPqa-Jz1GOz_cZSVyw1H8rwFYCUmLjfBzC0G3qNPOmLxz/s640/IMG_3858.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Remove pan from heat and add flour, stirring with wooden spoon until  dough separates from sides of pan.   Add 1 egg at a time, stirring  until dough smooths out. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9lQn7adQc7sqkmI8ln0OzvnLKWi9Lja0jLFiIrJj0lbZydzP7PMXqRgR7YCl7IK0e0ElhAfp-3ibbpBJPprmOU3kAR3KiMx5lXmMdocbSfePbofZID2QAGhU-Y0yROwyfHtuDs3iUKPJ/s1600/IMG_3870.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9lQn7adQc7sqkmI8ln0OzvnLKWi9Lja0jLFiIrJj0lbZydzP7PMXqRgR7YCl7IK0e0ElhAfp-3ibbpBJPprmOU3kAR3KiMx5lXmMdocbSfePbofZID2QAGhU-Y0yROwyfHtuDs3iUKPJ/s640/IMG_3870.JPG" width="640" /></a></div><br />On a silpat lined (or parchment or sprayed) baking sheet, make 12 dollops. Bake for 30 minutes at 375 degrees, then  20 minutes at 300 degrees.  Remove  from oven and let puffs cool.  <br /><br />Vanilla Custard : <br /><br />2 cups heavy cream<br />½ cup sugar<br />Pinch salt<br />5 large egg yolks<br />3 tablespoons of cornstarch<br />4 tablespoons of cold butter, cut into pieces<br />2 teaspoons of vanilla bean paste or extract<br /><br />To make the pastry cream, heat cream,  sugar, and salt in a saucepan over medium-high heat until simmering,  stirring occasionally to dissolve the sugar.  Meanwhile, whisk the  egg yolks in a medium bowl and whisk  until the mixture is creamy, about  15 seconds.  Whisk in the cornstarch until combined and the mixture is  pale yellow and thick, about 30 seconds. <br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">When the cream mixture has reached a simmer, slowly add it to  the egg mixture while whisking constantly.  Return the mixture  to the saucepan.  Return the  mixture to a simmer over medium heat, whisking constantly until the mixture has thickened, approx. 30 seconds.  Remove from the heat, whisk in the butter and vanilla.   Place in a glass bowl and cover with plastic wrap.  Chill before filling puffs, unless you'd like to serve them warm... which is fabulous. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br />

Cream Puffs filled with Homemade Vanilla Custard and Chocolate Sauce

You might recall that my last post was a "Lightened Up Summer Supper." You must think I've lost it following up with this Cr...

6:47 AM

Caramelized Onion and Goat Cheese Tartlets

Last year I featured a <a href="http://jennysteffens.blogspot.com/2010/12/holidays-entertaining-christmas_10.html">Caramelized Onion and Goat Cheese Tart appetizer in my Festive Holiday Cocktail Party</a> post.  The appetizer was fashioned as three long tarts that could be cut into individual portions.  This year, I recreated the recipe into smaller 'two-bite' pieces.<br /><br />For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>!  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0x1GwPU6ssTj6XNy6So1pouCaM0b69ArGs43tXV-7hUVylWhmXx9OoYU5uBs_JLWtrFaJB1P0sFv9x21S7_uByURsTp6PPWSfBYl66nKyiK_b_EPPhh384g5Sha2hK66Bd9QzgTGDfBA/s1600/IMG_8491.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0x1GwPU6ssTj6XNy6So1pouCaM0b69ArGs43tXV-7hUVylWhmXx9OoYU5uBs_JLWtrFaJB1P0sFv9x21S7_uByURsTp6PPWSfBYl66nKyiK_b_EPPhh384g5Sha2hK66Bd9QzgTGDfBA/s640/IMG_8491.jpg" width="437" /></a></div><span style="font-size: large;">Caramelized Onion and Goat Cheese Tartlets </span><br /><i>18 hors d'œuvres</i><br /><br />1 sheet of Pepperidge Farm frozen puff pastry, thawed (packaged with 2 per box, so this is an easy recipe to double)<br />2 tablespoons of olive oil<br />1 red onion, sliced thinly<br />4 ounces of goat cheese<br /><br />Preheat the oven to 425 degrees.  Remove the frozen puff pastry from the freezer and let it set at room temperature for 20-40 minutes, or in the refrigerator for a couple of hours.<br /><br />Start by caramelizing the onions in a saute pan in olive oil over medium  heat.  This will take 10-15 minutes.  Keep stirring until they start to  turn brown... you're bringing out the sugar in the onion and creating a  caramel.  When they have turned slightly brown in color, remove them from the heat.<br /><br />Unfold the puff pastry sheet and place it on a lightly floured cutting board.  Cut it along the folds into three  long pieces, then cut the large piece into 5-6 smaller rectangles.  Pile onions in the center of each piece, then top with chunks of the goat cheese.<br /><br />Place the pastries on a baking sheet sprayed with cooking spray, lined with parchment paper or a Silpat.  Bake at 425 degrees for 8-10 minutes until puffed and the edges are brown.  Serve warm or at room temperature.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkh-CmAkJVHmru8WfGaK7gt33UlSGfbm9xiRUCwpycq3J0E-OPhZ2zUtu_-L5I_dbYNSf3rdFFutKW7fyUp45rEKhaeHWhFpmaJ-asm6v5dJ0Al_O-YnrOXwnNnWIWkOeYBEajm5XUWc/s1600/IMG_8479.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkh-CmAkJVHmru8WfGaK7gt33UlSGfbm9xiRUCwpycq3J0E-OPhZ2zUtu_-L5I_dbYNSf3rdFFutKW7fyUp45rEKhaeHWhFpmaJ-asm6v5dJ0Al_O-YnrOXwnNnWIWkOeYBEajm5XUWc/s640/IMG_8479.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>!  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">*Pepperidge  Farm Puff Pastry is one of my Holiday Entertaining  sponsors.  I  approached them to join me in partnership this Holiday  season because I  LOVE their products and have relied on them for years to make my  entertaining a success! </div><div class="separator" style="clear: both; text-align: center;"><br /></div>

Caramelized Onion and Goat Cheese Tartlets

Last year I featured a Caramelized Onion and Goat Cheese Tart appetizer in my Festive Holiday Cocktail Party post. The appetizer was fashi...

3:41 PM

Pain au Chocolat | Easy Chocolate Croissants from Puff Pastry | Pepperidge Farm Puff Pastry

Pain au Chocolat | Easy Chocolate Croissants from Puff Pastry | Pepperidge Farm Puff Pastry

If you've stocked your freezer with Pepperidge Farm Puff Pastry this holiday season (as I highly recommend you do!), then you can whip...

9:02 AM

Pecan Rolls with Puff Pastry | Cinnamon Rolls with Pecans

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mMm_V4Rc1rzBMB2_d14CpQVvqOYLqhbLvXaJQwLnXnZiuOECpLiMIZc4irApFLBAr1n7XMg_pW3ZhggljkfbM0QIV0gmsYMFN9dm4KdgKzDxZmOaOkm6bPPBybhaglvu9jp7erT3Fp4/s1600/IMG_8442.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mMm_V4Rc1rzBMB2_d14CpQVvqOYLqhbLvXaJQwLnXnZiuOECpLiMIZc4irApFLBAr1n7XMg_pW3ZhggljkfbM0QIV0gmsYMFN9dm4KdgKzDxZmOaOkm6bPPBybhaglvu9jp7erT3Fp4/s640/IMG_8442.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_syfAX7mDvtvJVuUjdP3DZFLfCKp2__AbGUTEkEn5dB9zKD5Amr4JLl8yOUhJLW4Bb1UBGdfT5L-HWUziLcEfycJrr4xV4bx1FP1ljhz0Sh01b3JX0U8566s_UEhd5FQ4FAGW2GZP0o/s1600/IMG_8432.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_syfAX7mDvtvJVuUjdP3DZFLfCKp2__AbGUTEkEn5dB9zKD5Amr4JLl8yOUhJLW4Bb1UBGdfT5L-HWUziLcEfycJrr4xV4bx1FP1ljhz0Sh01b3JX0U8566s_UEhd5FQ4FAGW2GZP0o/s400/IMG_8432.jpg" width="321" /></a> When I was catering, I did a lot of brunches and breakfasts for ladies... usually holiday breakfasts, or baby and wedding showers.  I learned so much about how women eat - especially around other women.  I would be so disappointed that they would skip over the giant cinnamon rolls I had slaved over.  Sure they would oh and ah at them, but no one would be willing to fill their plate with the huge pastry.  However, when I started making these smaller Pecan Sticky Rolls, they were a hit - the ladies would even ask for seconds!  Maybe it was the more petite size, or perhaps the lack of frosting?  Maybe the caramel pecan glaze (made from a simple schmear) was too much to resist?!    </div><br />When I was in college working at a bakery, I discovered 'schmear.'  Schmear at this bakery didn't mean cream cheese on a bagel... but, a smooth mixture of butter and brown sugar that was 'schmeared' on the bottom of the muffin pan before the cinnamon rolls were put in.  After baking, we inverted the rolls onto a tray to reveal that the schmear had created a caramel glaze that cascaded over the rolls.  <br /><br />That sounds easy (and delish), right?  It gets better.  Instead of slaving over homemade bread dough to make the cinnamon rolls like they did at the bakery, now I use frozen Pepperidge Farm Puff Pastry.  Instead of the typical fluffy, doughy cinnamon rolls (fabulous in their own right), the Puff Pastry creates a buttery, flakey roll that is, well, soooo good.  I also love that they are smaller than the normal over-sized bakery cinnamon rolls - they are a perfect indulgence to serve at brunch or with a cup of coffee.  <br /><br />You can prepare these ahead of time (great to have around for the holidays...) by following the directions below, then putting them into the freezer instead of the oven.  When you are ready to bake them, just let them sit out for 10-20 minutes before they go into the hot oven.<br /><br />For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>!  <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Pecan Rolls</span></div><div class="separator" style="clear: both; text-align: left;"><i>with Puff Pastry</i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2 sheets of Pepperidge Farm Puff Pastry* (1 package)</div>2 tablespoons of butter<br />1/4 cup of sugar<br />1/2 cup of brown sugar<br />2 tablespoons of cinnamon<br /><div class="separator" style="clear: both; text-align: left;">.....</div>12 tablespoons of butter, softened<br />1/2 cup of brown sugar<br /><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon of salt</div>1 cup of pecans<br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 400 degrees.  </div><br />*Let frozen Puff Pastry sit out to thaw for 20 minutes before using.<br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Fold the Puff Pastry sheets out on a lightly floured surface.  Spread 1 tablespoon of softened butter out onto each sheet.  Next, spread half of the 1/4 cup of sugar and 1/2 cup of brown sugar onto each sheet.  Sprinkle 1 tablespoon of cinnamon onto each sheet.  Roll the sheets into long rolls, then cut them each in to 6 even pieces.  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Create the schmear by creaming together 12 tablespoons of butter, salt and 1/2 cup of brown sugar.  Scoop a tablespoon of the mixture into the bottom of each cup of a large muffin pan.  Put 4-5 pecans on top of the schmear mixture, pressing it down.  Put a slice of the cinnamon roll, spiral side up, in each muffin cup.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place the muffin tin on a baking sheet - just in case they will bubble over in the oven.  Bake for 25-27 minutes, until puffed and golden.  Let them cool in the muffin pan for 2 minutes - only!  Place another sheet pan on top, and invert them, removing the muffin pan.  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdJtFXrsw3qw3-wWTmhYCEKqqC7eXtr2zx7ZP4iow7op43Bl_q2g35ZdIhfajY6xF7iKTwsuANYF35bByeF9J9-3mbuJEh6O1-1fWgpIhY2FXb1eh6bjk7yoVp9JS-C_iAQmE4t2B5b8/s1600/IMG_8402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdJtFXrsw3qw3-wWTmhYCEKqqC7eXtr2zx7ZP4iow7op43Bl_q2g35ZdIhfajY6xF7iKTwsuANYF35bByeF9J9-3mbuJEh6O1-1fWgpIhY2FXb1eh6bjk7yoVp9JS-C_iAQmE4t2B5b8/s640/IMG_8402.jpg" width="640" /></a></div><br />Unfold the puff pastry sheet. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Z3LkpVX-J_EU6Ick_JscySyVsIo_qnO7_U1P9mIphqVQASbtxdj1c9eKdZ6_eDCe-6-Ds46tAlbYm_ytnbqJ4XJpPziDWHNS43DhWfIRUQp9z8_k4GlsV-u3O3usmkCAs53xeOVEZ9A/s1600/IMG_8404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Z3LkpVX-J_EU6Ick_JscySyVsIo_qnO7_U1P9mIphqVQASbtxdj1c9eKdZ6_eDCe-6-Ds46tAlbYm_ytnbqJ4XJpPziDWHNS43DhWfIRUQp9z8_k4GlsV-u3O3usmkCAs53xeOVEZ9A/s640/IMG_8404.JPG" width="640" /></a></div><br /> Spread the butter evenly.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQlZ7qOxgIEp6UHB7dvf_KZ4ZAKXegEtlvKlOTiPxX_zmnY-feTpGsl_WK5r-MxJ2V0kumabXRSDZe5GCn3BsCimWFnbP5kKn0qEW2lE98tiveR8lMNf05ny2ckbEPl22ixxVZ9x0xSM/s1600/IMG_8406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQlZ7qOxgIEp6UHB7dvf_KZ4ZAKXegEtlvKlOTiPxX_zmnY-feTpGsl_WK5r-MxJ2V0kumabXRSDZe5GCn3BsCimWFnbP5kKn0qEW2lE98tiveR8lMNf05ny2ckbEPl22ixxVZ9x0xSM/s640/IMG_8406.JPG" width="640" /></a></div><br />Follow with sugar. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIn8QUyY9BrU1qJGXeOLSE3H7yuca436LNeZf7nS7S0PTK8WL1rHSC3YDk1cEqFew42l5y44gCErLm8c4PjdC0a5yznNvqUCysM7axRqGxKeaduRd-WM2W0gPRoqdaECpAfOw2OVVciU/s1600/IMG_8407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIn8QUyY9BrU1qJGXeOLSE3H7yuca436LNeZf7nS7S0PTK8WL1rHSC3YDk1cEqFew42l5y44gCErLm8c4PjdC0a5yznNvqUCysM7axRqGxKeaduRd-WM2W0gPRoqdaECpAfOw2OVVciU/s640/IMG_8407.JPG" width="640" /></a></div><br />Then brown sugar... <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTN_dzwDB25fMifznuQBNB9OIrvhnZ2AZABqLzpXqB7g0Aosikd86gNYT2y6-NlAgCAXBKD1tJFWK6XO5VyK9oGUZeW1OUp_WPG5pqQdhmq6fmoSStErT8yc48KAJE5Eaa6ACTw6CajXo/s1600/IMG_8408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTN_dzwDB25fMifznuQBNB9OIrvhnZ2AZABqLzpXqB7g0Aosikd86gNYT2y6-NlAgCAXBKD1tJFWK6XO5VyK9oGUZeW1OUp_WPG5pqQdhmq6fmoSStErT8yc48KAJE5Eaa6ACTw6CajXo/s640/IMG_8408.JPG" width="640" /></a></div><br />And cinnamon.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG44o3YE0Tl1opaRsqQjVY-WkAM7Lhtzm7QYvN8CBBg3rBOAUcAqAS265tMRzXVvUHweq1M7AkaTvNJ1WfdF76OIXF0pg6cMDcdIR8iuK-c4tYhOmkAQqinmHaHBdVYprD3V0baAw3wRs/s1600/IMG_8410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG44o3YE0Tl1opaRsqQjVY-WkAM7Lhtzm7QYvN8CBBg3rBOAUcAqAS265tMRzXVvUHweq1M7AkaTvNJ1WfdF76OIXF0pg6cMDcdIR8iuK-c4tYhOmkAQqinmHaHBdVYprD3V0baAw3wRs/s640/IMG_8410.JPG" width="640" /></a></div><br />Roll it up tightly. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMo8QB-rpCeFmVlpEdf9_PB7eiGWhJQXkprqKGqn4Stusv6g4kej1SzOA1kjBCdARFP6MKbKiG4uWWW2uRWe0c1nam9DHfgm2lcRPDrt7nvK_xURtpF8_4tyXLCGUi32l65gW0fv3OJgs/s1600/IMG_8412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMo8QB-rpCeFmVlpEdf9_PB7eiGWhJQXkprqKGqn4Stusv6g4kej1SzOA1kjBCdARFP6MKbKiG4uWWW2uRWe0c1nam9DHfgm2lcRPDrt7nvK_xURtpF8_4tyXLCGUi32l65gW0fv3OJgs/s640/IMG_8412.JPG" width="640" /></a></div><br />Slice each sheet into 6 pieces.  You can even do 8 if you wan to stretch it.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKri_DWrAEWqu7BSjAQJFPnnw30uQqxRue8O6yeIRUnM28TZ6VJKVFQHrLZYTeri9FImB6-sRgQrNMSfS2zPJkTNzZvBbcYETuTQPjcFhxqB-qRRoJGFLlAb0Cxhz6J9PwQ5h06Cd4oyQ/s1600/IMG_8414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKri_DWrAEWqu7BSjAQJFPnnw30uQqxRue8O6yeIRUnM28TZ6VJKVFQHrLZYTeri9FImB6-sRgQrNMSfS2zPJkTNzZvBbcYETuTQPjcFhxqB-qRRoJGFLlAb0Cxhz6J9PwQ5h06Cd4oyQ/s640/IMG_8414.JPG" width="640" /></a></div><br />Put a scoop of schmear in each cup. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcerDzf5XD5lTroYajaPcAGwZPk97aVrIizmx7FIbmiw1WjuoBXjnEnfliGOM62bERpVhL6Csli66mdEa8a_oI5296Zk2S3YxA9vArSyOjZ7X1R-n51w8YODTaUiHL_XBpBhsB2HnjWeI/s1600/IMG_8415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcerDzf5XD5lTroYajaPcAGwZPk97aVrIizmx7FIbmiw1WjuoBXjnEnfliGOM62bERpVhL6Csli66mdEa8a_oI5296Zk2S3YxA9vArSyOjZ7X1R-n51w8YODTaUiHL_XBpBhsB2HnjWeI/s640/IMG_8415.JPG" width="640" /></a></div><br />Then smash it down with the pecans.  I like the look of pecan halves, but you can use pieces, too. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKarRX9YMDx1OY7Jxtt-BkyAgaxuhIr5r9cYah6-9F8l0iM55S8U0Tupn7n9fvYiP_gyZduGV2vbg_HO2NBtnZkMEFCRzffyxZ5aucNZiZo0H7hoiCgg92SBNdLpWUNubLETGVyWQeVTU/s1600/IMG_8418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKarRX9YMDx1OY7Jxtt-BkyAgaxuhIr5r9cYah6-9F8l0iM55S8U0Tupn7n9fvYiP_gyZduGV2vbg_HO2NBtnZkMEFCRzffyxZ5aucNZiZo0H7hoiCgg92SBNdLpWUNubLETGVyWQeVTU/s640/IMG_8418.JPG" width="640" /></a></div><br />Place the rolls on top of the pecans (I only made 6, using just one sheet).  Want to make these ahead of time?  This is the point you can wrap them up and stick them in the freezer!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbcaWx8uR3Qics2VghdcZSq7I61MDksgF1PvR1N7zj_D8GOXRI0NxMOB8WQPskpK7pUloGMlAI282w6C3bS4Jea9Pnx4HDF3tVRe3tU4iy35pBtG7rCcrPAzuBAQDeOLMQfqEw1eotc1g/s1600/IMG_8429.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbcaWx8uR3Qics2VghdcZSq7I61MDksgF1PvR1N7zj_D8GOXRI0NxMOB8WQPskpK7pUloGMlAI282w6C3bS4Jea9Pnx4HDF3tVRe3tU4iy35pBtG7rCcrPAzuBAQDeOLMQfqEw1eotc1g/s640/IMG_8429.JPG" width="640" /></a></div><br /> Puffed and baked.  I used an extra large jumbo muffin tray, but you can use a normal size.  Yours will be more overflowing if you use a standard muffin tray... both work great.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW6fDP8ZHLS3Zw1jKR6JIPYU20I6IWgNsNks_wrpgSYtl0jY39zufcXc6fjEwxGF4aUAhOEK1Rvlbf0sxt4PdCcAuZtUmFeM5DxA7R6T88uX1EBA1JPDhUPoGkO151m1UTudjCwDhXQvg/s1600/IMG_8430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW6fDP8ZHLS3Zw1jKR6JIPYU20I6IWgNsNks_wrpgSYtl0jY39zufcXc6fjEwxGF4aUAhOEK1Rvlbf0sxt4PdCcAuZtUmFeM5DxA7R6T88uX1EBA1JPDhUPoGkO151m1UTudjCwDhXQvg/s640/IMG_8430.JPG" width="640" /></a></div><br />Place a pan (upside down) on top of the other tray, then flip. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6wFzhOoMVp2R6_duvAPk8MLFWB3YXdeTbvVfad3NIiba1DGM9B5rB_zdooRdNEp7YZppi9TF9ZJWtLLs4cOqiBG8ocr-ZMJXTsXSGNfH28WG0deLwb9p0OpS7sbk_HefCF3ZNBVVTXk/s1600/IMG_8431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6wFzhOoMVp2R6_duvAPk8MLFWB3YXdeTbvVfad3NIiba1DGM9B5rB_zdooRdNEp7YZppi9TF9ZJWtLLs4cOqiBG8ocr-ZMJXTsXSGNfH28WG0deLwb9p0OpS7sbk_HefCF3ZNBVVTXk/s640/IMG_8431.JPG" width="640" /></a></div><br />Remove the top tray, and the muffin tin... <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpFapNX7pnlNL4uca0BSMyi5feRb753qXF0-rBYH1YJ6nnQbruEyZTG8HmQujqAmQSJUqCGzFMbkMJUrNWG2RzXKX6YWJyW-P1hYTzzw9RgCJAKf5ytntPeWQT4XgIfbhvgzn0Do3tOY/s1600/IMG_8440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpFapNX7pnlNL4uca0BSMyi5feRb753qXF0-rBYH1YJ6nnQbruEyZTG8HmQujqAmQSJUqCGzFMbkMJUrNWG2RzXKX6YWJyW-P1hYTzzw9RgCJAKf5ytntPeWQT4XgIfbhvgzn0Do3tOY/s640/IMG_8440.JPG" width="640" /></a></div><br />Look how ooey, and goey!  These are so easy to make, they're great for any old Saturday morning, or a special brunch.<br /><br />For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>!  <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">*Pepperidge Farm Puff Pastry is one of my Holiday Entertaining  sponsors.  I approached them to join me in partnership this Holiday  season because I LOVE their products and have relied on them for years to make my entertaining a success!</div>

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