Raspberry Cacao Nib Sugar Buns
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Ingredients
- 1 sheet of puff pastry
- 6 tablespoons browned butter
- Granulated sugar, for dusting
- 1 ounce cream cheese, room temperature
- 2 ounces almond paste
- 1/8 cup powdered sugar
- 1/2 teaspoon vanilla
- Good pinch of salt
- 3 ounces fresh raspberries
- 2 tablespoons cacao nibs
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Preparation
Step 1
Preheat oven to 400°F.
Step 2
Brown the butter. Using a pastry brush, brush the wells of a muffin tin with about 1 tablespoon of browned butter. Generously sprinkle the wells with granulated sugar, so they are fully coated. Set remaining brown butter aside to cool.
Step 3
In a standing mixer, beat cream cheese until smooth. Add almond paste, powdered sugar, vanilla, and salt, and beat until smooth. Add raspberries and mix on low until incorporated.
Step 4
Lightly flour your work surface, and roll the puff pastry into an 8 x 20 inch rectangle. Brush the pastry with the remaining brown butter.
Step 5
Spread the raspberry filling over the surface, leaving a one-inch border. Sprinkle the raspberry mixture evenly with cacao nibs.
Step 6
Starting with the long side, roll the pastry into a tight log. Pinch seams together and place the seam side down.
Step 7
With a serrated knife or sharp scissors, cut the roll into 12 equal pieces. Place the pieces into the prepared muffin tin.
Step 8
Bake buns until golden brown and firm to the touch, about 20-25 minutes.
Step 9
Allow to cool for 2 minutes, then flip the buns onto a wire rack.
Step 10
When the buns are cool enough to handle, roll them in more granulated sugar, shaking off any excess.
Step 11
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Chef's notes
Originally intended to use a cinnamon roll dough, but found it too sweet with icing.
Almond paste can be omitted if unavailable – the cream cheese, sugar, and raspberries will suffice.
The filling is thin; doubling it can cause an oozy mess.
Homemade puff pastry is recommended for superior taste.
