Recipe - Vermont Maple Cake

Pastry:
2 cup Allpurpose flour
One fourth cup White sugar
1 cup Salted butter; chilled and
cut
Into pieces
One fourth cup Chilled pure maple syrup
2 tablespoon Ice water; (2 to 5)
Filling:
2 tablespoon White sugar
2 tablespoon Brown sugar
4 teaspoon Ground cinnamon
Topping:~
One half cup Pure maple syrup

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 1/8 inch thick. Sprinkle dough
with half cinnamonsugar 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 One fourth 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. Recipe By
: DESSERT SHOW #DS3064

Posted to MCRecipe Digest V1 #227

Date: Fri, 27 Sep 1996 19:41:13 0500

From: Jackie Bordelon jbord@premier.net