Maple Pecan Twist
About the Recipe
This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more.
Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site.
1 1/3 cups finely chopped pecans
1/4 cup maple syrup
3 tablespoons firmly packed brown sugar
2 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of cold butter
1 cup sour cream
1/4 cup milk
1 large egg
1 tablespoon butter, melted
1 cup powdered sugar
1 tablespoon maple syrup
3 to 4 teaspoons milk
Heat oven to 450°F. Line large baking sheet with parchment paper; set aside.
Combine all filling ingredients in bowl; set aside.
Combine flour, sugar, baking soda and salt in another bowl. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
Whisk sour cream, 1/4 cup milk and egg together in another bowl until smooth. Stir sour cream mixture into flour mixture just until dough forms.
Turn dough onto lightly floured surface; knead 12 to 15 times. Roll out dough, on prepared baking sheet into 15x12-inch rectangle. Brush with melted butter; sprinkle filling over half the length of dough to within 1 inch of edges. Fold dough over filling; cut dough into 15 (1-inch) strips. Twist strips about three times; press ends onto sheet.
Bake 10-12 minutes or until golden brown. Cool 5 minutes on baking sheet; remove to cooling rack.
Combine all glaze ingredients in bowl; mix well. Drizzle over twists.