Maple Pecan Danish Bake Food

MAPLE-PECAN DANISH COFFEE CAKE

Steps:

• Heat oven to 350°F. In small bowl, cut 2 tablespoons butter into 1 cup Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Sprinkle with 2 tablespoons water; mix until pastry cleans side of bowl. On ungreased cookie sheet, pat pastry into 11-inch circle.
• In 3-quart saucepan, heat 3/4 cup water and 1/4 cup butter to rolling boil. Add 1 teaspoon maple flavor and 1 cup Bisquick mix all at once. Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat. Beat in eggs, one at a time; continue beating until smooth. Spread egg mixture over pastry.
• Bake 45 to 50 minutes or until topping is crisp and dark golden brown; cool slightly.
• In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over cofee cake. Sprinkle with pecans.

STICKY SWEET MAPLE PECAN DANISH PASTRY RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the filling by combining the pecans, brown sugar, butter, and maple syrup in a bowl. Stir until it forms a paste. Set aside.
• Dust the working area with flour, then roll out the puff pastry sheet. Divide the pastry sheet into 4 pieces.
• Make diagonal cuts, roughly ½-inch apart from each other, on opposite sides of the puff pastry. Add roughly 1 tablespoon of filling.
• Fold the cut edges alternately, overlapping each other to create a braided pastry design. Tuck in both ends of the puff pastry. Transfer to the greased baking sheet lined with parchment paper.
• Brush the pastries with maple syrup, then sprinkle your chopped pecans on top.
• Bake for 15 to 20 minutes or until golden brown.
• Allow to cool down briefly at room temperature. Brush or drizzle with more maple syrup to glaze. Serve your pecan Danish pastry immediately with a cup of coffee, and enjoy!

MAPLE PECAN DANISH KRINGLE

Steps:

• Heat oven to 350°F.
• Place 1 cup flour in large bowl; cut in 1/2 cup butter with pastry blender until mixture resembles coarse crumbs.
• Stir in 2 tablespoons water. Press mixture into ball by hand. Divide in half.
• Pat each half to 12x3-inch rectangle about 3 inches apart on ungreased baking sheet. Set aside.
• Combine 1 cup water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat 6-8 minutes or until mixture comes to a full boil and butter is melted. Stir in maple extract. Remove from heat; stir in 1 cup flour. return to heat. Cook over low heat, stirring constantly, 1 minute or until mixture forms a ball. Remove from heat.
• Beat in eggs, one at a time, with wire whisk until smooth and glossy.
• Spread half of egg mixture over each pastry rectangle. Bake 50-55 minutes or until surface is crisp and golden. Cool at least 20 minutes. (Topping rises during baking and shrinks during cooling, forming custard-like layer.)
• Combine all glaze ingredients in small bowl. Beat at low speed 1 minute. Beat at high speed until smooth and creamy, adding additional milk, 1 teaspoon at a time, until desired glazing consistency.
• Spread glaze over kringle. Sprinkle with nuts.

MAPLE PECAN DANISH BAKE

Steps:

• Preheat oven to 350°F. Grease an 8×8 baking pan. Open one package of crescent rolls and place in a single layer in the baking pan. Close any openings by pinching the dough together.
• With a KitchenAid stand mixer or handheld electric mixer, beat the cream cheese, sugar, vanilla, maple syrup and eggs until smooth on medium speed.
• Spread the cheese mixture evenly over the crescent rolls in the baking pan. Open the second package of crescent rolls and carefully lay over top of the cheese, trying to get them as close together as you can. Brush top with egg white.
• Bake for 45 to 55 minutes till the top is golden brown. Set aside to cool.
• To make the glaze, beat the icing sugar, milk and maple syrup with a KitchenAid mixer or handheld mixer on low until smooth. Stir in the pecans.
• Drizzle the glaze on top of your Danish Bake. Refrigerate any uneaten portions.

RECIPE OF PERFECT MAPLE PECAN PLAIT

Steps:

• Use 140°C oven to bake the pecans for 10 minutes and then set them aside for cooling. Remove the ready rolled puff pastry out from the fridge and let it sit for 5 minutes at room temperature before unrolling it (this will prevent the pastry cracking from rolling). Then divide the pastry into 4 portions.
• Keep some whole pecans for garnish on the top later and grate the rest of the pecans. Microwave the butter for 10-20 seconds, and then put all the other filling ingredients and mix them well.
• Take one portion of pastry and place the filling in the centre. Carefully cut and braid the pastry. Make sure to seal the top and bottom edges by folding the pastry over.
• Egg wash over the pastries (1 egg beaten with a dash of milk) and put them on a baking tray with parchment paper. Bake them in 210-220°C oven for 15 minutes or until turning golden brown. Enjoy!!

PECAN PIE

Steps:

• First, whip up your pie crust using Sylvia's Perfect Pie Crust.
• Preheat the oven to 350˚. Next, mix the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
• Pour the chopped pecans in the bottom of the unbaked pie shell.
• Pour the syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. Note: Pie should not be overly jiggly when you remove it from the oven! If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
• Allow to cool for several hours or overnight. Serve in thin slivers.