Vermont Maple Cinnamon Swirls
Yield
1 batchPrep
3 hrsCook
20 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¼ | cup |
sugar
white |
|
| 1 | cup |
butter
salted, chilled, cut into pieces |
|
| ¼ | cup |
maple syrup
chilled |
|
| 2 | tablespoons |
water
ice cold |
|
| Filling | |||
| 2 | tablespoons |
sugar
white |
|
| 2 | tablespoons |
brown sugar
|
|
| 4 | teaspoons |
cinnamon
ground |
|
| ½ | cup |
maple syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
white |
|
| 237 | ml |
butter
salted, chilled, cut into pieces |
|
| 59 | ml |
maple syrup
chilled |
|
| 3E+1 | ml |
water
ice cold |
|
| Filling | |||
| 3E+1 | ml |
sugar
white |
|
| 3E+1 | ml |
brown sugar
|
|
| 2E+1 | ml |
cinnamon
ground |
|
| 118 | ml |
maple syrup
|
|
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.
