Posted by: Schmitty 10-08-99 5:41 AM
Easy Schnecken (Miniature Sticky Buns)
1/2 stick (1/4) butter or margarine (not spread) at room temperature
1/4 cup packed brown sugar
1 1/2 teaspoons light corn syrup
48 pecan halves
Filling:
1/2 cup packed brown sugar
1/2 cup pecan pieces
1 teaspoon ground cinnamon
2 tubes (8 ounces each) refrigerated crescent roll dough
1/2 cup raisins or currants
Heat oven to 375 degrees and have ready miniature muffin pans(s).
Mash butter, 1/4 cup brown sugar and corn syrup in small bowl with rubber spatula until blended and smooth.
Smear mixture in each muffin cup to coat generously.
Put a pecan half flat side up in each cup.
Filling:
Process brown sugar, pecan pieces and cinnamon in food processor or blender until nuts are fine.
Remove crescent roll dough from both tubes.
Cut each roll in half crosswise.
On a lightly floured surface, unroll a dough half.
Pat or roll into a 12 x 6 inch rectangle, pressing perforations together.
Sprinkle with 1/4 of filling, then evenly scatter on 2 tablespoons raisins.
Starting from one long side, roll up tightly jelly roll style.
Pinch seam to seal.
Trim ends and cut roll crosswise in 12 pieces.
Press a cut side up firmly into prepared muffin cups.
Repeat with remaining dough and filling.
Bake 15 to 20 minutes until golden brown.
Invert immediately onto wire rack, using a small fork or spatula to loosen schnecken from cups.
Turn pecan side up.
Cool completely.
Store airtight up to 1 week or freeze up to 3 months.
Makes 48