Name: Island Sticky Puffs
Prep time: 20 min
Cook time: 25 min
Ingredients: vegetable cooking spray; all-purpose flour; 3 tablespoon pineapple topping; 1 1/2 cup sweetened flaked coconut, toasted; 1/4 cup macadamia nuts or filberts, chopped; 2 tablespoon caramel sauce, heated according to package directions; 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

Island Sticky Puffs

By: Campbell's Kitchen

3 Comments

By: Campbell's Kitchen

Get fabulous island flavors like pineapple, coconut and macadamia nuts all baked in flaky puff pastry...and you don't even have to travel. These to-die-for Island Sticky Puffs are one of the easiest sticky bun recipes you'll ever have the pleasure of making, and eating!

Notes

Cost per recipe: $4.89.

Recipe Tips:

When inverting the pastries, make sure to use oven mitts and hold the pan and the wire rack together firmly.

If your muffin pan has 12 cups rather than 6, place the pastries into the center cups and fill the empty outer cups halfway full with water. Bake as directed above. After baking immediately remove the pastries from the pan using tongs and let cool on a wire rack.

Serves6

Preparation Time20 min

Cooking Time25 min

Ingredients

vegetable cooking spray
all-purpose flour
3 tablespoons pineapple topping
1 1/2 cup sweetened flaked coconut, toasted
1/4 cup macadamia nuts or filberts, chopped
2 tablespoons caramel sauce, heated according to package directions
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

Instructions

Preheat oven to 400 degrees F. Spray 6 (2 1/2-inch) muffin-pan cups with the cooking spray.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12 x 10-inch rectangle. With the long side facing you, spread the pineapple topping on the pastry to within 1/2 inch of the edge.
Sprinkle with the coconut and macadamia nuts. Starting at the long side, roll up like a jelly roll. Press the seam to seal.
Cut the pastry roll into 6 (2-inch) pieces. Place the pastries, cut-side up, into the muffin-pan cups.
Bake for 25 minutes or until the pastries are golden brown. Remove the pan from the oven and immediately place a wire rack upside-down on top of the pan. Invert the pastries onto the wire rack and let cool for 10 minutes. Drizzle each pastry with 1 teaspoon caramel sauce.