MAPLE PECAN CRESCENT TWISTS
Pecans swirl with sugar, cinnamon and nutmeg in this twist that's perfect for Sunday brunch or afternoon coffee.
Provided by Pillsbury Kitchens
Categories Breakfast
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 1 large or 2 small cookie sheets with cooking spray, or lightly grease with shortening. In small bowl, mix pecans, granulated sugar, cinnamon and nutmeg.
- If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut to form 8 rectangles.
- Brush each rectangle with melted butter. Sprinkle 1 tablespoon pecan-sugar mixture evenly over each rectangle; press in lightly. Starting at longer side, roll up each rectangle; pinch edges to seal.
- With sharp knife, cut one roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on cookie sheet. Repeat with remaining dough. Sprinkle with any remaining pecan-sugar mixture.
- Bake 10 to 15 minutes or until golden brown.
- In small bowl, mix glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.
Nutrition Facts : Calories 340, Carbohydrate 35 g, Cholesterol 10 mg, Fat 4, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Roll, Sodium 460 mg, Sugar 16 g, TransFat 3 g
MAPLE PECAN COFFEE TWIST
Making sweet breads has been a hobby of mine since I was a teenager. The addition of maple flavoring gives this coffee cake a tasty twist.-Carolyn Strube, Garden City, Texas
Provided by Taste of Home
Time 1h10m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, potatoes, shortening, sugar, eggs, maple flavoring, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , For filling, combine the sugar, pecans, cinnamon and maple flavoring; set aside. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14-in. circle; place one circle on a greased baking sheet or 14-in. pizza pan. , Spread with a third of the butter; sprinkle with a third of the filling. Top with a second circle of dough; spread with butter and top with filling. Repeat with remaining dough, butter and filling; pinch to seal., Carefully place a glass in the center of the circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge five to six times. Pinch ends to seal and tuck under. , Cover and let rise until doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown., In a small bowl, combine the confectioners' sugar and flavoring and enough milk to achieve desired consistency; set aside. Carefully remove bread from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze. Serve slightly warm or cool completely.
Nutrition Facts : Calories 341 calories, Fat 14g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 150mg sodium, Carbohydrate 47g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.
MAPLE PECAN TWISTS
These sweet treats are one of my most requested recipes for special occasions. Maple flavor is prominent in both the dough and icing of these tasty twists.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in maple flavoring. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll the dough into a 18-in. rectangle. Brush with melted butter to within 1/2 in of edges. Sprinkle with pecans. Fold one short side of dough a third of the way over filling; fold the other short side over the top, forming an 18x3-in. rectangle. Cut into 3/4 in. strips; twist each strip twice., Place 2 in. apart on ungreased baking sheets. Bake at 350° for 20-22 minutes or until golden brown. Remove to wire racks to cool. , In a small bowl, combine icing ingredients until smooth. Drizzle over twists.
Nutrition Facts : Calories 209 calories, Fat 10g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 203mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
MAPLE PECAN CRESCENT TWISTS
A recipe from Pillsbury Bake-off 1992. Tasty, easy recipe that uses refrigerated crecent roll dough. Enjoy!
Provided by Courtly
Categories Breads
Time 35m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375. Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans, sugar, cinnamon and nutmeg; mix well. Seperate dough into 8 rectangles; firmly press perforations to seal. Brush each rectangle with butter. Sprinkle 1 T. sugar mixture evenly over each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pinching edges to seal. With sharp knife, cut 1 roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on greased cookie sheet. Repeat with reamining dough.
- Sprinkle with remaining sugar nut mixture.
- Bake at 375 for 10-15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.
Nutrition Facts : Calories 296.1, Fat 11.5, SaturatedFat 3.2, Cholesterol 36.2, Sodium 330.2, Carbohydrate 43, Fiber 2.9, Sugar 14.9, Protein 6.1
MAPLE-PECAN SCONES
This scone recipe uses heavy cream, maple syrup, and cold butter. Using a food processor makes it fast to incorporate the cold butter. Be sure to toast the pecans to bring out the flavor.
Provided by Michaunp
Categories Scones
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Whisk cream and 3 tablespoons maple syrup together in a bowl.
- Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
- Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
- Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
- Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
- While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
- Drizzle glaze over scones.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 40.2 g, Cholesterol 59.8 mg, Fat 23.4 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 11.9 g, Sodium 342.3 mg, Sugar 13.5 g
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