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Maple - Pecan Swirls




Source of Recipe


Cooks


List of Ingredients




Butter Cookie Dough
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1/2 cup (3 1/2 ounces) superfine sugar (see note above)
1/4 cup packed light brown sugar
1/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees)
2 teaspoons vanilla extract
2 tablespoons cream cheese, room temperature

Maple-Pecan Filling
1 1/2 cups (6 ounces) pecans, toasted and cooled
1/4 cup maple syrup
2 large eggs, separated
1/4 cup turdinado or demerara sugar


Recipe



1. In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.

2. Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn dough out onto countertop; pat dough into 7-inch square, wrap in plastic, and refrigerate until cool and firm, 20 to 30 minutes.

3. While dough chills, pulse pecans in food processor until finely ground, about 10 one-second pulses. While pulsing, add maple syrup in steady stream through feed tube; add yolks and process until combined. Transfer to small bowl, cover with plastic wrap, and refrigerate until needed.

4. Roll chilled dough between 2 large sheets parchment paper to 11 by 16-inch rectangle, about 3/16-inch thick; chill 30 minutes.

5. Adjust oven rack to middle position; heat oven to 375 degrees. Using offset icing spatula, spread pecan filling evenly on dough, leaving 1/2-inch border around all edges. Starting from a long end, roll dough tightly and press to seal seam. Sprinkle turbinado sugar on evenly parchment, then roll log in sugar, pressing lightly to make sugar adhere. Wrap dough log in parchment and refrigerate until firm, about 30 minutes. (Can be wrapped in plastic wrap and refrigerated up to 2 days.) Using chef’s knife, slice 1/2 inch off ends of log, then slice log into 1/4-inch thick rounds. Place rounds about 1 inch apart on parchment-lined baking sheets (about 12 per sheet). Lightly beat egg whites; brush rounds with egg whites and bake one sheet at a time until light golden brown, about 12 minutes, rotating baking sheet halfway through baking time. Cool on wire rack to room temperature.

YIELD: 4 Dozen

NOTE: If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds.