Friday, December 9, 2011

Apricot Pistachio Sticky Buns

I am looking forward to the next several days of fun Christmas activities! Tomorrow afternoon I have a scarf exchange party to go to! Sunday is our annual 3Bs baking day, click here to see the first annual one. Monday night is our work Christmas party and Tuesday night is our BSF fellowship. More fun to come next weekend too! With all these events, the countdown to Christmas vacation will go by much faster. WHOA I just noticed it is only 12 days till we leave town!!

These were sooo easy, impressive and delicious! I can think of so many other variations that would be good too! Like Orange, pecans and cinnamon! Or even something with cream cheese...yum! If you want to make these, be sure you plan for the hour it takes for them to rise.

Apricot Pistachio Sticky Buns

1/2 cup brown sugar
1/2 cup shelled (unsalted pistachios)- I used salted ones and didn't add the salt later on
5 Tbsp butter
flour for your work surface
1 1/2 pounds pre-made pizza dough
1/3 cup Apricot jam
1/4 tsp coarse sea salt

Remove shells from Pistachios. 
In a food processor, blend brown sugar and pistachios until coarsely ground.

Sprinkle 3 Tbsp of brown sugar mixture in the bottom of an 8 inch round pan (or I used a rectangle pan I think it is smaller than a a 9x13)
Melt 2 Tbsp of butter and drizzle over the sugar.

Flour your baking surface. 
First use your hands to stretch your dough apart, then a rolling pin will make it even easier, create a rectangle that is about 12 x 18 inches. It doesn't have to be perfect.
Evenly distribute the jam on top of the dough.
Spread the jam so that it cover the surface, but leave 1 inch around the border.

Sprinkle the remaining sugar mixture over the jam.
Drizzle the remaining 3 Tbsp of butter  over sugar.
If you didn't use salted pistachios, sprinkle the salt over the dough now. It is soooo neat looking, right?!?

Now gently roll up the dough like a jelly roll. This will be easier if you have more flour under your dough.

Slice the dough crosswise, in 1.25 inch rounds.
The original recipe said to slice it to 8 cinnamon rolls, mine made way more...that is why I used a baking dish instead of a round pan.
Cover the rolls and let them sit a a warm, draft free place for at least 1 hour. They will puff up! (I know this is the hard part...)
Bake on 350 for 25-30 minutes.
HAHA, I just read that this recipe says to invert the pan onto a plate, I didn't do that, I just transferred them onto a plate. It would look very nice if they were inverted, but would taste the same!

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