Vermont maple cinnamon swirls
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| ¼ | cup | White sugar |
| 1 | cup | Salted butter -- chilled |
| And cut | ||
| Into pieces | ||
| ¼ | cup | Chilled pure maple syrup |
| 2 | tablespoons | Ice water -- (2 to 5) |
| Filling: | ||
| 2 | tablespoons | White sugar |
| 2 | tablespoons | Brown sugar |
| 4 | teaspoons | Ground cinnamon |
| Topping:7F | ||
| ½ | cup | Pure maple syrup |
| Date: 09/26/96 | ||
Directions
Pastry: Mix flour and sugar in medium bowl using electric mixer on medium speed. Add butter and mix until dough form resembles large crumbs. Add chilled maple syrup and 2 tablespoons ice water. Mix on low speed until dough can form a ball. Do not overmix. Form dough into 2 disks. Wrap in plastic wrap and chill 2 hours. Filling: Preheat oven to 325. Mix together sugar and cinnamon. On floured surface, roll dough disk into rectangle about 10 inch wide and 15 inch long, about ⅛ inch thick. Sprinkle dough with half cinnamon-sugar filling. Starting with smaller side, roll dough into cylinder. Dampen seam with water and press to seal and repeat with other dough disk. Wrap each in plastic and chill 1 hour. With sharp knife, cut into ¼ inch slices and place on ungreased baking sheet, about 1 inch apart. Brush tops with maple syrup. Bake about 20 minutes or until light golden brown. Transfer to cool surface. Recipe By : DESSERT SHOW #DS3064 Pastry: