Vermont Maple Cinnamon Swirls

Directions

Pastry: Mix flour and sugar in medium bowl using electric mixer on medium speed. Add butter and mix until dough form resembles large crumbs. Add chilled maple syrup and 2 tablespoons ice water.

Mix on low speed until dough can form a ball. Do not overmix. Form dough into 2 disks. Wrap in plastic wrap and chill 2 hours.

Filling: Preheat oven to 325. Mix together sugar and cinnamon. On floured surface, roll dough disk into rectangle about 10 inch wide and 15 inch long, about ⅛ inch thick.

Sprinkle dough with half cinnamon-sugar filling. Starting with smaller side, roll dough into cylinder.

Dampen seam with water and press to seal and repeat with other dough disk. Wrap each in plastic and chill 1 hour.

With sharp knife, cut into ¼ inch slices and place on ungreased baking sheet, about 1 inch apart.

Brush tops with maple syrup. Bake about 20 minutes or until light golden brown.

Transfer to cool surface.