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Maple Cream Coffee Treat

RG

Ingredients

  • 1 cup firmly packed brown sugar
  • 1/3 cup maple-flavored syrup
  • 1/4 cup butter or margarine, melted
  • 1/2 cup chopped pecans
  • 8 ounces cream cheese, softened
  • 1/4 cup sifted confectioners sugar
  • 2 tablespoons butter or margarine, softened
  • 1/2 cup flaked coconut (optional)
  • 2 (10 ounce) cans refrigerated flaky biscuits

Instructions

  1. Combine first 4 ingredients in a bowl, stirring well. Spread mixture in an ungreased 13 x 9-inch pan.
  2. Combine cream cheese, confectioners' sugar and 2 tablespoons butter in a small mixing bowl. Beat at medium speed of an electric mixer until blended. Stir in coconut, if desired.
  3. Separate biscuit dough into 20 pieces. Roll each biscuit on a lightly floured surface to a 4-inch circle. Spread about 1 tablespoon cream cheese mixture evenly on biscuit, and roll up jellyroll fashion. Place in prepared pan, seam side down, in two rows.
  4. Bake at 350 degrees F on lowest rack in oven for 20 to 25 minutes or until golden brown. Cool in pan 3 minutes.
  5. Turn biscuits out onto a serving platter.

Yield: 20 pastries




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