Vermont maple cinnamon swirls

Yield: 4 Servings

Measure 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

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:

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