MAPLE PECAN CRESCENT TWISTS
A recipe from Pillsbury Bake-off 1992. Tasty, easy recipe that uses refrigerated crecent roll dough. Enjoy!
Provided by Courtly
Categories Breads
Time 35m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375. Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans, sugar, cinnamon and nutmeg; mix well. Seperate dough into 8 rectangles; firmly press perforations to seal. Brush each rectangle with butter. Sprinkle 1 T. sugar mixture evenly over each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pinching edges to seal. With sharp knife, cut 1 roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on greased cookie sheet. Repeat with reamining dough.
- Sprinkle with remaining sugar nut mixture.
- Bake at 375 for 10-15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.
Nutrition Facts : Calories 296.1, Fat 11.5, SaturatedFat 3.2, Cholesterol 36.2, Sodium 330.2, Carbohydrate 43, Fiber 2.9, Sugar 14.9, Protein 6.1
MAPLE PECAN CRESCENT TWISTS
Pecans swirl with sugar, cinnamon and nutmeg in this twist that's perfect for Sunday brunch or afternoon coffee.
Provided by Pillsbury Kitchens
Categories Breakfast
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 1 large or 2 small cookie sheets with cooking spray, or lightly grease with shortening. In small bowl, mix pecans, granulated sugar, cinnamon and nutmeg.
- If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut to form 8 rectangles.
- Brush each rectangle with melted butter. Sprinkle 1 tablespoon pecan-sugar mixture evenly over each rectangle; press in lightly. Starting at longer side, roll up each rectangle; pinch edges to seal.
- With sharp knife, cut one roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on cookie sheet. Repeat with remaining dough. Sprinkle with any remaining pecan-sugar mixture.
- Bake 10 to 15 minutes or until golden brown.
- In small bowl, mix glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.
Nutrition Facts : Calories 340, Carbohydrate 35 g, Cholesterol 10 mg, Fat 4, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Roll, Sodium 460 mg, Sugar 16 g, TransFat 3 g
MAPLE PECAN CRESCENT TWISTS
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans, sugar, cinnamon and nutmeg mix well. Separate dough into 8 rectangles firmly press perforations to seal. Brush each rectangle with margarine. Sprinkle 1 tablespoon sugar-nut mixture evenly over each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pinching edges to seal. With sharp knife, cut 1 roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on greased cookie sheet. Repeat with remaining dough. Sprinkle with any remaining sugar-nut mixture.Bake at 375°F. for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.Nutrition Per Serving (1 roll): Calories 320 Protein 4g Carbohydrate 36g Fat 19g Sodium 500mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MAPLE PECAN CRESCENT TWIST
A unique shape plus a crunchy sugar-nut filling make this sweet roll a winner
Provided by Jamallah Bergman
Categories Other Breakfast
Number Of Ingredients 11
Steps:
- 1. Heat oven to 375. Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans,sugar,cinnamon and nutmeg;mix well. Seperate dough into 8 rectangles; firmly press perforations to seal. Brush each rectangle with margarine.
- 2. Sprinkle 1 tbsp sugar nut mixture evenly over each rectangle,pressing in lightly. Starting at longer side,roll up each rectangle,pinching edges to seal.
- 3. With sharp knife,cut 1 roll in half lengthwise,forming 2 strips. With cut side up,carefully overlap strips 2 times to form twist. Press ends together to seal. Place on greased cookie sheet. Repeat with remaining dough. Sprinkle with any remaining sugar-nut mixture.
- 4. Bake at 375 for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.
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