2 sticks (1 cup) salted butter, chilled and sliced into 8
pieces
1/4 cup pure maple syrup, chilled
2 to 4 tbsp ice water
Filling-
1/4 cup granulated sugar
4 tsp ground cinnamon
Topping-
1/4 cup pure maple syrup
Instructions
Combine flour and sugar in a medium bowl using an electric mixer set on medium speed. Add butter and mix until the dough forms pea-size pellets. Add chilled maple syrup and w tbsp of water, and mix on low speed until dough can be formed into a ball. Do not overmix, or the pastry will be tough.
Separate dough into 2 balls and flatten into disks. Wrap dough tightly in plastic wrap or place in plastic bags. Refrigerate for 2 hours or until firm.
Prepare the filling- Combine sugar and cinnamon in a small bowl. Preheat oven to 325 degrees.
Using a floured rolling pin on a floured board, roll one piece of dough into a a rough rectangle 10 inches wide, 15 inches long, and 1/8 inch thick. Sprinkle dough with half of the cinnamon-sugar filling. Starting with smaller side, roll dough up tightly into a cylinder. Dampen edge with water and seal. Repeat with remaining dough. Wrap each roll in plastic wrap and refrigerate for 1 hour.
Using a sharp, thin knife, cut 1/4-inch slices from each roll. Place slices on ungreased cookie sheets 1 inch apart. Brush tops lightly with 1/4 cup maple syrup. Bake for 16-17 minutes, or until light golden brown. Immediately transfer cookies to a cool, flat surface with a spatula.
Originally Submitted
9/15/2010
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