The Sweet Fix

My adventure into all things sweet with a little serving of life on the side.

Hi, my name is Tracy Hinds, and I love interesting. I seek it out daily. I especially enjoy baking and exploring Seattle. I created this blog to share my adventures into all of the excitement currently invading my life. Recipes, random silliness, and showing some love for chefs of all things sweet are what I will usually post. Take a look around!

Contact me at TracyHinds@gmail.com I'd love to hear from you!

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  1. A Greek spin on the morning bun…

    Baklava Morning Buns



    Preparation time: 10 minutes
    Other time: 10 minutes
    Yield: 9-12 buns, depending on cut of roll

    Ingredients

    1 pkg Prepared bread or roll dough(freezer section)
    ⅔  cup pistachios, shelled
    ⅓ cup ground almonds
    2 apricots, sliced thinly
    ⅓ cup granulated sugar
    ⅓ cup brown sugar
    3 tbsp butter, room temperature
    2 tsp cinnamon, fresh ground
    1 tsp allspice

    2 tbsp honey
    1 cup powdered sugar
    1 tsp vanilla
    4 tbsp butter, room temperature

    Method

    1. Combine pistachios, almonds, spices, sugar, and brown sugar in food processor.  Chop until pistachios are at desired size.( I left mine considerably large for texture, and because the almonds were already ground.)
    2. Roll out dough sheet on wax paper or surface treated so that dough doesn’t stick.( I didn’t and the rolls were problematic to pull up, as they are rather delicate at that point.) If you used a dough that is perforated for individual pastries, just pinch it carefully back into one continuous piece.
    3. Using 3 tbsp. butter, spread evenly on surface of dough.  Sprinkle sugar & spice nut mixture across entire surface. Distribute slices of apricot on top.
    4. Take edge of dough and carefully roll over and tuck in, continuing to roll as tight as you can until you have a closed pinwheel.  Slice across into 9-12 even pieces.  I highly suggest using a very sharp or serrated knife for this.  
    5. Place in greased muffin pan and bake at 375 degrees, or as instructed on dough container. Bake until lightly browned.
    6. Meanwhile, create honey glaze by combining remaining butter, honey, powdered sugar, and vanilla in mixer and whisk until smooth consistency.
    7. Allow to cool for 2 minutes, then generously smear honey glaze on top.  Enjoy!


    Variations

    *I don’t suggest using packaged croissant dough. It didn’t rise enough and was too delicate compared to the filling. I suggest frozen bread dough or dinner roll dough.
    *Also, if using a dough similar to cinnamon rolls, you may want to cook these like them as well, allowing ample time to rise and baking in a glass dish. Scratch is always better!