Ingredients
2 puff pastry sheets (17.3oz package)
1/3 cup brown sugar
1 1/2 sticks softened butter (cut into small cubes)
Chopped pecans
2 tbs butter melted and cooleded
2/3 cup Bourbon Vanilla Sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp gingerIn a mixing bowl, combine 1 1/2 sticks butter and brown sugar until the mixture is fluffy. Scoop a heaping TBS into individual muffin tins. Sprinkle 2 TBS pecans into each tin.Thaw and roll out pastry sheets on a floured surface. Brush the pastry sheets with melted butter. Mix together Bourbon Vanilla Sugar and spices. Sprinkle the Bourbon Vanilla Sugar mix on the pastry sheets. Don't sprinkle the sugar all the way the the edge; stop at about 1 inch. Tightly roll up the pastry sheet into a log. With the seam on the counter, cut the log into 1-1 1/2 thick slices. Place each slice in an individual tin. Bake on 400 for 25-30 minutes. Let sit for 5 minutes. Invert cupcake pan on to parchment.
This recipe is adapted from a Barefoot Contessa recipe
