Maple Cream Coffee Treat
1 cup firmly packed brown sugar
1/3 cup maple-flavored syrup
1/4 cup butter or margarine, melted
1/2 cup chopped pecans
8 ounces cream cheese, softened
1/4 cup sifted confectionersí sugar
2 tablespoons butter or margarine, softened
1/2 cup flaked coconut (optional)
2 (10 ounce) cans refrigerated flaky biscuits
Combine first 4 ingredients in a bowl, stirring well. Spread mixture in an
ungreased 13 x 9-inch pan.
Combine cream cheese, confectioners' sugar and 2 tablespoons butter in a small
mixing bowl. Beat at medium speed of an electric mixer until blended. Stir in
coconut, if desired.
Separate biscuit dough into 20 pieces. Roll each biscuit on a lightly floured
surface to a 4-inch circle. Spread about 1 tablespoon cream cheese mixture
evenly on biscuit, and roll up jellyroll fashion. Place in prepared pan, seam
side down, in two rows. Bake at 350 degrees F on lowest rack in oven for 20 to
25 minutes or until golden brown. Cool in pan 3 minutes.
Turn biscuits out onto a serving platter.
Makes 20 pastries.