These were so darn good, and so easy to make. I don't want anyone to be misled, though...these aren't anything like cinnamon rolls or sticky buns. They're more like a little breakfast pastry. They're crunchy and super-flaky. I couldn't really taste the orange zest as much as I would have liked, so I would add more of that in the future. These are tasty little treats that would be great with a nice cup of coffee and a good book. They're a perfect way to get ready for fall. Look out guys, I've got lots of pumpkin-laced recipes on my to-make list...I'm just waiting for the official start of fall...and that's Wednesday! Here's the original recipe from Country Living, which called for pecans. The only thing I changed was the substitution of walnuts.
Country Living Magazine
6 Tbs. sugar
1 1/4 tsp. cinnamon
1 Tbs. unsalted butter
1 sheet frozen puff pastry, thawed
1/2 cup chopped pecans
zest of one orange
Preheat oven to 400 degrees. Combine the sugar and cinnamon in a small bowl. Melt butter. Unfold the puff pastry. Lightly brush the puff pastry with melted butter and sprinkle with the cinnamon-sugar. Press into dough. Fligh dough and repeat. Roll to 11- by 16-inch rectangle. Toss the pecans and zest; sprinkle half of this mixture over the dough. Fold dough in half to 11- by 8-inch rectangle. Press remaining nut mixture into dough, covering the surface. Starting from one of the long sides, roll into a tight log. Trim edge. Wrap in plastic and chill for 20 minutes. Cut log into 1/3-inch-thick slices. Place 2 inches apart on 2 parchment-lined baking sheets. Bake for 10 minutes.