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Saturday, January 19, 2008

A Coffee Break Treat

The Altitude Adjustment Section
Here is another one of those great, super-easy desserts. Well, actually more of a breakfast treat, from my newly recovered cookbook from the ladies of the Ravinia Festival in Chicago called Noteworthy. It’s called “A coffee break treat”, but it’s really just a big hunk of love. Who doesn’t love cinnamon, cream cheese, maple sugar and nuts? All you need is a hot beverage!

3 ounces cream cheese
1/4 pound plus 4 tablespoons unsalted butter, divided
1 cup flour
melted butter, divided
1 1/2 teaspoons cinnamon, divided
1/2 cup brown sugar
1 tablespoon maple syrup
1/2 cup chopped pecans
2 tablespoons sugar

Cream the cream cheese and the 1/4 pound of butter well, in an electric mixer. Stir in flour, mixing just till blended. Flatten dough into a disk, wrap in plastic wrap and refrigerate at least 2 hours — overnight does not hurt.

Roll dough into an 8 x 16 x 1/8 inch rectangle. Brush liberally with melted butter. Sprinkle with 1/2 teaspoon cinnamon. In a saucepan, combine 4 tablespoons remaining butter, brown sugar, and maple syrup. Bring to a boil, stirring constantly. Reduce heat and add nuts and 1/2 teaspoon cinnamon. Boil 3 minutes until thickened. Spread filling on dough leaving a 2-inch border all around. Roll dough widthwise ending with the seam-side down. Brush on more melted butter and sprinkle with remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Cut into 1 1/2 inch slices. Place on parchment-lined or greased sheet pan. Bake in 350 oven for 18-20 minutes or until browned. Cool on rack but definitely eat warm. Yum! Yum!