"These were easy and they turned out perfectly -- light crisp pastry, not doughy at all in the middle, and "delicately sticky," even using half the butter and sugar. For the sticky part, I used only 4T butter, 3T brown sugar, 1/2 c pecans), and 1 pkg puff pastry. For the filling, I used 2T butter, 1/2 c brown sugar, 4t cinnamon, and 1/2c ea cranberries and raisins. I sprayed the muffin cups with Pam and lined the baking sheet with foil, even tho nothing boiled over or burnt. I baked them at 350 for first 20 mins, then at 380 for last 5, until they were golden brown and crisp/firm on top. I did keep an eye on them every 5 minutes after the first 10 minutes, since oven temps can vary so much. Wait no more than 5 mins to get buns and syrupy part out of the pan. The cleanup was easy.