Makes 6 buns
1 stick of unsalted butter
½ cup honey (plus more for 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 hoeny, 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-inch.
Brush dough with honey mixture going to about 1″ ground. Next, spread mascarpone mixture evenly on top and top with pecans.
Roll into a log and pinch seams to seal. Cut into 6.
Pour remaining honey mixture evenly into muffin tins or onto sheet tray 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.
Recipe by Ashton Keefe