Vermont Maple-Cinnamon Swirls
Serves: 25Hands-on: 30 minutesTotal: 3 hours 50 minutesDifficulty: Medium
- 2 cups all-purpose flour
- ¼ cup plus 2 Tbsp. granulated sugar, divided
- 1 cup unsalted butter, chilled and cut into pieces
- ¾ cup chilled maple syrup, divided
- 2 Tbsp. ice water
- 2 Tbsp. brown sugar
- 4 tsp. ground cinnamon
- To make the pastry, in a bowl, using an electric mixer set on medium speed, briefly mix together the flour and ¼ cup sugar. Add the butter and mix until the mixture forms large crumbs. Add ¼ cup maple syrup and the ice water. Reduce the speed to low and beat until the dough comes together in a rough mass. Do not overmix. Divide the dough in half and form each half into a disk. Wrap in plastic wrap and chill for 2 hours.
- Preheat oven to 325°F.
- In a small bowl, mix together the remaining granulated sugar, the brown sugar, and the cinnamon. On a floured surface, roll out a dough disk into a 10" × 15" rectangle about ⅛" thick. Sprinkle the dough with half of the cinnamon-sugar filling. Starting from a narrow side, roll up the dough into a log. Dampen the seam with water and press to seal. Repeat with the other dough disk. Wrap each log in plastic wrap and chill for 1 hour.
- Using a sharp knife, cut each log into slices ¼" thick and place cut side down on an ungreased baking sheet about 1" apart. Brush the tops with the remaining ½ cup maple syrup. Bake for about 20 minutes, or until light golden brown. Transfer to a rack to cool.