1 stick of unsalted butter
½ cup honey (plus more from drizzling)
½ cup brown rice syrup
2 tablespoons sugar
½ cup mascarpone cheese
½ cup creme fraiche
Store bought frozen puff pastry (thawed and brought to room temperature)
½ cup chopped and toasted pecans
Preheat oven to 375Â°F.
Melt butter over the stove. Stir in honey, brown rice syrup, and sugar, and bring to a gentle simmer. Remove from heat and allow for it to cool.
Combine mascarpone and creme fraiche in a bowl and set aside.
Roll out puff pastry into large rectangle (this size will depend on brand of puff pastry) about the thickness of ¼”.
Brush dough with honey mixture going to about 1″ around. Next, spread mascarpone mixture evenly on top anf top with pecans.
Roll into a log and pinch seams to seal. Cut into 6.
Pour remaining honey mixture evening into muffin tins or loaf pan and place buns cut side down in pan.
Place buns in lower third of the oven and rotate half way through. Cook for about 35-40 minutes, cover with foil if they get too dark.
Drizzle with honey and serve warm.
Â©Recipe courtesy of Ashton Keefe.