Ingredients1 h 30 m servings 300
- Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 375 degrees F. Lightly grease or line a baking sheet with parchment paper. Stir the egg and water with a fork in a small bowl. Put baking cup liners in 12 (2 1/2-inch) muffin-pan cups.
- Put the raisins in another small bowl and pour hot water over them to cover. Let stand for 5 minutes. Drain. Add the brown sugar and cinnamon and toss to coat.
- Unfold 1 pastry sheet on a lightly floured surface. Spoon half of the raisin mixture on the bottom half of the pastry to within 1 inch of the edges. Brush with the egg mixture. Starting at the short side closest to you, roll up like a jelly roll, pressing seam gently to seal. Tuck in the ends to seal. Brush with the egg mixture. Place seam-side down on the work surface. Cut into 6 (2-inch) slices. Place the slices, cut-side down into the prepared muffin-pan cups. Repeat with the remaining pastry, raisin mixture and egg mixture. Brush with the egg mixture.
- Bake for 25 minutes or until golden. Remove the pastries from the muffin-pan cups and cool on a wire rack for 5 minutes. Serve warm.
Per Serving: 300 calories; 11.5 46.5 4.1 16 212 Full nutrition
ReviewsRead all reviews 4
Tthe recipe, as listed, is way to much for the two pastry sheets UNLESS you roll them out to maybe a third more space. Otherwise, you need three sheets to use all of the filling as described. ...
Delicious and easy to make! My husband LOVES raisin sticky buns and he said these were as good as the Amish ones we buy at the farm market. Only problem was in the removal of the bun from the...
I neede to use up some cinnamon sugar I have on hand as well as the last piece of puff pastry I have sitting in my freezer. This recipe was perfect for that! 5 stars for ease of prep and makes f...