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September 03, 2004 - Image 65

Resource type:
The Detroit Jewish News, 2004-09-03

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Bessie Spector and her great-
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Weddings • Social Events • Corporate Events

Call Laura Stevenson at 313-259-4700 ext. 233

These are little cinnamon and
nut sticky buns or schnecken. This
is a shortcut recipe and you can
vary the ingredients by adding
chocolate chips, pine nuts or even
dried apples or apricots.

4Tbsp. butter or margarine

4Tbsp. brown sugar

4Tbsp. maple or maple flavored


1/3 cup chopped walnuts, pecans

or sliced almonds

1 package (tube) crescent rolls (in

the refrigerated section of the gro-


2Tbsp. raisins or dried cranberries

1/2 tsp. cinnamon

2 tsp. granulated sugar

Preheat oven to 350°F.
Combine the butter, brown sugar
and syrup in a microwave save
bowl and cook on high in the
microwave oven for 1 minute. Stir
to combine. Heat again for 1
minute more and stir. Set aside
while you spray a mini-muffin pan
with non-stick cooking spray.
Spoon a small amount of the mix-
ture among the 12 mini-muffin
cups, reserving unused syrup mix-
ture. Divide the nuts among the
muffin tins. Set aside.
Unroll the crescents on a
floured surface, being careful not

to tear the dough apart on the
perforated seams. Press the perfo-
rated seams together to form a
seamless rectangle. Brush the
dough rectangle with 1-2 Tbsp. of
the reserved syrup mixture.
Sprinkle the raisins, cinnamon
and sugar over the dough.
Beginning with the edge clos-
est to you, carefully roll the dough
into a log. Stretch the log slightly
by placing one end in each hand
and pulling in opposite directions.
Cut the dough log into 12 even
slices. Place each slice, cut side
down, in each of the syrup and
nut lined muffin cups, pressing
gently to fit the bottom half of
the slices into the cups. This can
be done up to this point up to 2
days before baking.
Place the muffin-tin on a clean
cookie sheet and bake for 15-20
minutes, until the pastries are
puffy and golden. Remove from
oven and let cool for 3 minutes.
Carefully remove the rolls from
the pan by pulling them out while
they're still very warm (if the rolls
:cool too much, it's very difficult to
remove them from the pan). If
there are still nuts and syrup left
in the muffin cups, spoon them
back onto the rolls (serve upside
down). Makes 12 rolls. ■


200 Renaissance Center, Suite 3600

Phone: 313.259.4700

Detroit, MI 48243

Fax: 313.259.3599

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• 13

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