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Quick and Easy {Shortcut} Apple Pecan Sticky Buns

I told y’all about this recipe the other day on my Facebook page. I alluded to how delicious these quick and easy apple pecan sticky buns were, but most important is the fact that you whip these up in MINUTES! That isn’t something you can say about most sticky bun recipes. I know my cinnamon rolls, like sticky buns, while delicious, do require a bit of a time commitment. Sometimes I’m willing to “commit” a chunk of time for something as delicious as a gooey roll – especially when my little helpers want to help. But, luckily, with this recipe you don’t have to commit to much time or effort at all. This is one of those opportunities to “have your cake and eat it too” – or in this case a gooey bit of goodness.

Apple Pecan Sticky Buns

The trick to these sticky buns is that you make them with frozen puff pastry dough.  I’m going to give you a quick primer on what to look for in puff pastry dough… if you don’t care to know which is the healthiest option or you simply can not wait another second to gobble up one of these treats, skip on to the printable recipe!

Puff pastry is a light, flaky, leavened pastry containing several layers of butter. {Need we say more?} It bakes up flaky and golden and taste of butter, air, and heaven.  Making it is an art form. You spread the dough with butter and repeatedly fold and roll it out (never mashing, as this will destroy the layering).  In Julia Child’s book, Mastering the ARt of French cooking, she recommends 73 layers for regular pâte feuilletée and 730 layers for pâte feuilletée fine.   The number of layers in puff pastry is calculated with the

equation: l=(f + 1) ⁿ

where l is the number of finished layers, f the number of folds, and n the number of times the dough has been folded.
Example: twice-folding (i.e. in three) for four times gives (2 + 1)⁴ = 81 layers.

{You didn’t know you were going to get a math lesson, did you??!} As you can see puff pastry is math AND art and I never was very good with math!  So, frozen already made, puff pastry is where it is at.  And have NO SHAME about it! Even television chefs use it! I’ve seen Giada de Laurentiis and Ina Garten both use it.

Since puff pastry does have refined flour, it isn’t considered a REAL food. When baking my family bread, hamburger buns, tortillas, and the like, I use wheat flour that I mill myself.  You can read all about why in my post, Wheat: A Nutritional Powerhouse?  However, I leave a little room in my “real food diet” for treats like puff pastry.

Apple Pecan Sticky Buns Topping

Picking the Best Puff Pastry

To make sure you get the BEST puff pastry check the ingredient list. To my knowledge there are only three brands of puff pastry widely available: DuFour, Trader Joes’ house brand, and Peppridge Farm.  Dufour’s is unbleached flour, water, butter, salt, and lemon juice. Trader Joe’s is flour, sugar, butter, and salt. Peppridge farm contains A LOT of ingredients {too many to list} including soy and margarine. So, obviously it isn’t a good choice.

Puff pastry can be a bit pricey but luckily you can find the pecans, brown sugar, and apples CHEAP at Walmart. Apples abound right now, thanks to applefest going on at Walmart right now.  Don’t forget to stock up around the holidays when these type of baking products will be priced to move!  Now, on to the recipe!

Apple Pecan Sticky Buns with Puffed Pastry

Apple Pecan Sticky Buns Recipe

Disclosure: This is a sponsored post. I’m a participant in the Walmart Moms Program. Walmart has provided me with a product sample and compensation for my time and efforts in creating this post. Participation in this program is voluntary and the opinions stated above are entirely my own.

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