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Recipe

Maple Nut Twisted Biscuits

Maple Nut Twisted Biscuits

Recipes Index | Breads, Muffins and Scones

This is one of Boreas Inn's very favorite pastries. The biscuit has virtually no sweetener in it in great contrast with the filling using real maple syrup for sweetener. Although we like chopped macademia nuts, any nut will do--especially hazelnuts. They are a beautiful, unusual pastry especially after the glaze is drizzled on the top. I make double batches and freeze the uncooked pastries and bake as needed from a frozen state. Then I make up smaller batches of glaze.

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Boreas Bed & Breakfast Inn

Long Beach, Washington

Ingredients

  • Biscuit Dough
  • 2 cups flour
  • 1 T. sugar
  • 3 tsp. baking powder
  • 1/2 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter (you can use salted butter, but I always use unsalted)
  • 3/4 cup milk
  • Filling
  • ¼  cup chopped nuts (I use pecans, have used macs, but any nut will do!)
  • 2 tablespoons maple syrup
  • 2 tablespoons unsalted butter softened
  • ½ teaspoon ground cinnamon
  • (I make 1.5 the filling ingredients for each batch.)
  • Maple Glaze
  • 1  cup powdered sugar
  • 1 tablespoon or a little more milk
  • ½ teaspoon maple flavoring

Directions

  1. Heat the oven to 450 degrees and bake for 10-12 minutes.

  2. Spray cookie sheet with cooking spray.

  3. In large bowl, stir flour, sugar, baking powder, cream of tartar and salt with fork.

  4. Cut in 1/2 cup butter, using pastry blender ) until mixture looks like coarse crumbs.

  5. (I put the dry ingredients in the Cuisinart and then pulse in the butter.)

  6. Add 3/4 cup milk and stir with fork (or blend in Cuisinart) just until moistened.

  7. On lightly floured surface, knead dough 10-12 times or until almost smooth.

  8. Pat or roll dough into 15x9 inch rectangle.

  9. In small bowl, stir all filling ingredients until well mixed.

  10. Spread filling gently over dough with a spatula.

  11. Fold the dough lengthwise in half to make a 15x 4 inch rectangle.

  12. Cut rectangle crosswise into 15 1-inch-wide strips.

  13. Holding a strip at each end, twist in opposite directions twice.

  14. Place twisted strips 1 inch apart on the cookie sheet pressing both ends down.

  15. Bake until golden brown.

  16. Cool on cookie sheet a couple of minutes and then carefully remove each strip to a cooling rack.

  17. In small bowl, stir together the glaze ingredients, adding more milk a little at a time, if necessary, until thin enough to drizzle.

  18. Drizzle glaze over warm biscuits. Serve warm or cooled.

Categories
Breads, Muffins and Scones
Published
February 1, 2010
Author

Dietary Facts