Puff Pastry Cinnamon Rolls

Here's my round 2 puff pastry recipe. I bought some earlier this week for my tomato and goat cheese tart...and now I'm making cinnamon rolls! The original recipe is based on one by Ina Garten but I cut the butter way down. The woman knows how to cook, but healthy is not her style. I also opted for no raisins and just added the pecans to the filling.

Lightly flour a wooden board or stone surface. Unfold your sheet of puff pastry. Brush the whole sheet with the melted butter. Leaving a 1/2 inch border on the puff pastry, sprinkle the sheet with the brown sugar/pecan mixture. 

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.

Slice the roll in 6 equal pieces (I made mine smaller and was able to get 9 pieces). Place each piece, spiral side up, in a muffin cup. 

Bake for 20-25 minutes, until they are golden on top and firm to the touch. 

The best part about these cinnamon rolls is the smooth mixture of butter and brown sugar that is on the bottom of the muffin pan before the cinnamon rolls are put in. After baking, you invert the rolls onto a tray to reveal that this yummy mixture has created a caramel glaze that pours all over the rolls. OH MY YUM! Way better than regular old icing! 

It's pretty much amazing. And wait until you taste the puff pastry...it creates a buttery, flakey roll that is soooo good. I also love that they are smaller than normal - they are perfect with a cup of coffee. These are so easy to make and perfect for any old Saturday morning!

Puff Pastry Cinnamon Rolls
Recipe adapted from the Barefoot Contessa 

Ingredients:
3 tbsp unsalted butter, at room temperature
2 tbsp brown sugar, packed
1 sheet frozen puff pastry, defrosted 
For the filling:
1 tbsp unsalted butter, melted and cooled
1/3 cup brown sugar, lightly packed
1 1/2 tsp ground cinnamon
1/4 cup chopped pecans, slightly toasted

Directions:

• Preheat the oven to 375 degrees F. Combine the 3 tablespoons butter and 2 tablespoons brown sugar. Divide this mixture between the bottom of the muffin cups.
• In a bowl, mix the brown sugar, cinnamon, and pecans
• Lightly flour a wooden board or stone surface. Unfold your sheet of puff pastry. Brush the whole sheet with the melted butter. Leaving a 1/2 inch border on the puff pastry, sprinkle the sheet with the brown sugar/pecan mixture.
• 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.
• Slice the roll in 6 equal pieces (I made mine smaller and was able to get 9 pieces). Place each piece, spiral side up, in a muffin cup.
• Bake for 20-25 minutes, until the sticky buns are golden on top and firm to the touch. 
• After baking, invert muffin tin onto a baking sheet. The cinnamon rolls should come out easily with the caramel sauce over each.

If you're a fan of cinnamon, be sure to also check out my Cinnamon Roll Pancakes! :)

Tomato and Goat Cheese Tart

summer + tomatoes = perfection. 

There's nothing better than fresh, home-grown tomatoes. And thanks to my sweet mother, I have a TON of tomatoes. 

Even though we still have an entire month of summer left, mine is starting to come to an end. It's kind of hard to believe that I actually have to go back to work in less than 2 weeks! I'm really going to miss these lazy summer days of watching Food Network and HGTV. 

All summer I have been obsessed with cooking things and building things. 

As I was watching my usual line up on Food Network yesterday...Rachael, Giada, and Ina...I saw a yummy recipe for a tomato and goat cheese tart. Let me tell you, the Barefoot Contessa has done it again with another amazing recipe.

 

This tart would be a perfect lunch with a salad, or you could make smaller ones for an appetizer. It does take a little extra effort to caramelize the onions, which is something you could do ahead of time. 

This delicious recipe combines some of my favorite ingredients: puff pastry, goat cheese, caramelized onions, Parmesan, and tomatoes…add a glass of wine, and life is perfect! :)

Tomato and Goat Cheese Tart

Recipe adapted from Food Network

Ingredients:
1 sheet puff pastry, defrosted 

1 tablespoon olive oil
2 large onions, thinly sliced
3 large garlic cloves, cut into thin slivers 

Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
4 tablespoons grated Parmesan
4 ounces goat cheese  

2 cups cherry tomatoes, halved (or you could use whole tomatoes, sliced)
3 tablespoons julienned basil leaves

Directions:
Preheat oven to 400 degrees F. On a lightly floured work surface, roll out puff pastry to a 12-inch square; transfer to a parchment-lined baking sheet.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and the balsamic vinegar and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Place the onion mixture evenly over the puff pastry, about a 1/4 inch from the edge. Crumble 1 ounce of goat cheese on top of the onions. Top with the tomato slices. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, sprinkle Parmesan all over the tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. Serve warm.