Food recipes
Vermont Maple Cinnamon Swirls
Vermont Maple Cinnamon Swirls Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated butter, salted syrup, maple, canadian water, bottled, generic sugars, granulated sugars, brown spices, cinnamon...
Vermont Maple Cinnamon Swirls
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, salted
syrup, maple, canadian
water, bottled, generic
sugars, granulated
sugars, brown
spices, cinnamon, ground
syrup, maple, canadian
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 18 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 1/4 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.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, salted
syrup, maple, canadian
water, bottled, generic
sugars, granulated
sugars, brown
spices, cinnamon, ground
syrup, maple, canadian
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 18 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 1/4 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.