Mincemeat Pecan Swirls Recipes

PECAN SWIRLS

Steps:

• In a large mixing bowl, cream butter and cream cheese until smooth. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture. Divide into 3 portions. Wrap each in plastic wrap; refrigerate for 2 hours or until easy to handle.
• On a lightly floured surface, roll each portion into a 16 x 9 inch rectangle. Combine pecans and sugar; sprinkle over to to within 1/2 inch of edges. Roll up each rectangle tightly jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate for 2 hours. Unwrap and cut into 3/8 inch slices. Place 2 inches apart on lightly greased baking sheets. Bake at 400 for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

BITE-SIZE CINNAMON-PECAN TWIRLS

Steps:

• Preheat oven to 375°. Bake pecans and butter in a lightly greased 8-inch round cake pan 2 minutes. Swirl pan to combine, and bake 2 more minutes. Remove from oven, and stir in brown sugar, corn syrup, and 1/2 teaspoons cinnamon; spread mixture over bottom of pan.
• Unroll crescent roll dough, and separate into 4 rectangles, pressing perforations to seal. Stir together granulated sugar and remaining 1/2 teaspoons cinnamon; sprinkle over rectangles. Roll up each rectangle tightly, starting at 1 long side; press edges to seal. Cut each log into 5 slices; place slices, cut sides down, in prepared pan. (Space slices equally in pan; slices will not touch.).
• Bake at 375° for 14 to 16 minutes or until center rolls are golden brown and done. Remove from oven, and immediately invert pan onto a serving plate. Spoon any topping in pan over rolls.

MINCEMEAT PECAN SWIRLS

Steps:

• Preheat oven to 350 degrees. In a bowl, mix together the mincemeat with the nuts, cinnamon and maple syrup. Lay the pastry out so that one of the longest edges is facing you. Smooth two thirds of the mincemeat mixture over the pastry to cover it entirely
• Take the two shorter edges of the pastry and fold them over to meet in the middle.
• Spread again with the remaining mixture, then repeat the folding same as above.
• Place the pastry on a tray and freeze for 10 minutes. Remove from the freezer and cut the pastry into 1/2" slices, placing flat down on the baking tray. Cook for around 15 minutes until the pastry is golden brown.