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Name: Maple Cream Coffee Treat
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 20
Cuisine: American
Ingredients: 1 pk (8 oz.) cream cheese;; 1/4 c Powdered sugar; 1/4 c Pecans chopped; 1/3 c Maple-flavored syrup (or; 1/4 c Butter melted; 1 c Brown Sugar firmly packed; 2 tb Butter softened; 1/2 c Coconut; 2 cn (12 oz.) refrigerated flaky

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INGREDIENTS

1 pk (8 oz.) cream cheese;
1/4 c Powdered sugar
1/4 c Pecans ; chopped
1/3 c Maple-flavored syrup (or
1/4 c Butter ; melted
1 c Brown Sugar ; firmly packed
2 tb Butter ; softened
1/2 c Coconut
2 cn (12 oz.) refrigerated flaky

Servings

INSTRUCTIONS

These arent coffee flavored, theyre like little individual coffee cakes. If you have an espresso habit, these are the perfect accompaniment. Again, these are from the Best of the Pillsbury Bake-Off cookbook. The type of nut isnt specified in the recipe, but I like to use walnuts. I tried almonds once, but they didnt taste quite right, almost like they were too cooked. But maybe I did something wrong- sliced the almonds incorrectly or something. :) I bet most of you folks could make it with almonds, and it would still be heavenly. by Rita Ebbink 1. Heat oven to 350. In ungreased 13x9-inch pan, combine brown sugar, nuts, syrup and 1/4 cup butter; spread evenly in bottom of pan. In small bowl, blend cream cheese, powdered sugar and 2 tablespoons butter until smooth; stir in coconut. 2. Separate dough into 20 biscuits. Press or roll each to a 4-inch circle. Spoon 1 tablespoon of cream cheese mixture down center of each circle to within 1/4 inch of edge. Overlap sides of dough over filling, forming finger-shaped rolls. Arrange rolls seam side down in 2 rows of 10 rolls each over brown sugar mixture in pan. 3. Bake at 350 for 25 to 30 minutes or until deep golden brown. Cool 3 to 5 minutes; invert onto foil, waxed paper or serving platter. Posted to Bakery-Shoppe Digest V1 #232 by Mandy Bell on Sep 11, 1997

NOTES

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Maple Cream Coffee Treat

1 pk (8 oz.) cream cheese;
1/4 c Powdered sugar
1/4 c Pecans chopped
1/3 c Maple-flavored syrup (or
1/4 c Butter melted
1 c Brown Sugar firmly packed
2 tb Butter softened
1/2 c Coconut
2 cn (12 oz.) refrigerated flaky

These arent coffee flavored, theyre like little individual coffee cakes.  If you have an espresso habit, these are the perfect accompaniment. Again,  these are from the Best of the Pillsbury Bake-Off cookbook. The type of nut  isnt specified in the recipe, but I like to use walnuts. I tried almonds  once, but they didnt taste quite right, almost like they were too cooked.  But maybe I did something wrong- sliced the almonds incorrectly or  something. :) I bet most of you folks could make it with almonds, and it  would still be heavenly.    by Rita Ebbink    1. Heat oven to 350. In ungreased 13x9-inch pan, combine brown sugar, nuts,  syrup and 1/4 cup butter; spread evenly in bottom of pan. In small bowl,  blend cream cheese, powdered sugar and 2 tablespoons butter until smooth;  stir in coconut.    2. Separate dough into 20 biscuits. Press or roll each to a 4-inch circle.  Spoon 1 tablespoon of cream cheese mixture down center of each circle to  within 1/4 inch of edge. Overlap sides of dough over filling, forming  finger-shaped rolls. Arrange rolls seam side down in 2 rows of 10 rolls  each over brown sugar mixture in pan.    3. Bake at 350 for 25 to 30 minutes or until deep golden brown. Cool 3 to 5  minutes; invert onto foil, waxed paper or serving platter.    Posted to Bakery-Shoppe Digest V1 #232 by Mandy Bell <mbell@cdsnet.net> on  Sep 11, 1997

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Nutrition

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Serving Size: 1 Serving (30g)
Recipe Makes: 20 Servings

Calories: 135
Calories from Fat: 45 (33%)

Amt Per Serving		% DV

	Total Fat 5g	7 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.4g
Cholesterol 9.2mg		3 %
Sodium 36.7mg		1 %
Potassium 43.5mg		1 %
Total Carbohydrate 23.2g		7 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 22.9g
Protein 0.3g		0 %
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Calories per serving: 135

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