Maple Nut Biscuit Ring
Yield
1 servingsPrep
15 minCook
35 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
or butter |
|
| ¾ | cup |
brown sugar
firm pack |
*
|
| ½ | cup |
walnuts
chopped |
|
| ¼ | cup |
pancake syrup
maple-flavored |
* |
| 20 | ounces |
pastry dough
about 2 tubes |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
or butter |
|
| 177 | ml |
brown sugar
firm pack |
*
|
| 118 | ml |
walnuts
chopped |
|
| 59 | ml |
pancake syrup
maple-flavored |
* |
| 578 | ml/g |
pastry dough
about 2 tubes |
* |
Directions
Heat the oven to 350℉ (180℃).
Lightly grease 12-cup fluted tube pan.
In a medium saucepan, melt butter, stir in brown sugar, pecans and syrup.
Pour ¼ cup sugar mixture into prepared pan.
Sererate the pastry dough into 20 biscuits.
Stand the biscuits on edge, slightly overlapping, around the pan.
Pour the remaining sugar mixture over the biscuits.
Bake at 350℉ (180℃) F for 25 to 35 min. or until golden brown. Cool 3 minutes and invert onto a serving plate.
