2 c. orange juice
1 ½ c. pecans, whole or chopped
2 T. unsalted butter, melted
1 t. cinnamon
1 box frozen puff pastry sheets, thawed
¾ c. brown sugar
¾ c. light corn syrup
In a saucepan over high heat, bring orange juice
to a boil, reduce to medium-high heat and cook for about 25 minutes, until
orange juice is reduced by half.
Combine pecans with ½ cup reduced orange juice, set aside. Add cinnamon to melted butter. Remove 1 thawed puff pastry sheet from
package and brush with butter. (Each box has two 9 x 10 sheets). Loosely roll dough into a log, and chill for
30 minutes. Repeat with second sheet.
Heat oven to 375 degrees. Spray
2 muffin tins with vegetable spray or butter.
With a slotted spoon, scoop out pecans and divide among the muffin
tins. Divide brown sugar among the
muffin tins. Pour one-tablespoon corn
syrup over the brown sugar. Cut each
dough log into six buns. Place each bun
atop pecan layer in muffin tin. Flatten
slightly. Place muffin tins on a
foil-lined baking sheet. Bake for 30-35
minutes. Remove from oven and brush
with reduced orange juice. Turn muffin tins over onto a buttered baking sheet
while still hot, and allow to cool before serving.