Ingredients
Syrup:
1 cup golden brown sugar
1/2 cup GOLDEN BLOSSOM HONEY
5 tablespoons butter
3 tablespoons water
3/4 cup pecans, coarsely chopped
Filling:
6 ounces cream cheese, room temperature
5 tablespoons confectioner’s powdered sugar
1 1/2 tablespoons butter, room temperature
Dough:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup milk
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350 °. Lightly butter a 15×10-inch jelly roll pan.
Syrup:
In a medium saucepan combine brown sugar, honey, butter and water. Heat the mixture stirring until sugar and butter melt. Bring to a boil and boil for about 3 minutes until candy thermometer registers 240 °. Stir in pecans, remove from heat and set aide.
Filling:
Using an electric mixer beat all filling ingredients until well combined.
Dough:
In a large bowl combine flour, baking powder and salt. Using a pastry cutter or two knives cut butter into flour mixture until it resembles coarse meal. Stir in milk. Remove dough to a floured board and knead several times. Do not over handle dough.
Divide dough into 2 disks. Roll disk out on lightly floured surface to 1/8-inch thickness. Using a 4-inch round cookie cutter or the mouth of a 4-inch round cup, cut out 8 rounds. Place a heaping teaspoon of filling on each round and roll up jelly roll style. Place seam side down on prepared cookie sheet. Repeat with second disk of dough and filling.
Bake pastries for 20-25 minutes until edges are beginning to brown. Pour syrup* over all and bake 5 minutes longer. Let stand two minutes before removing pastries to a platter to cool. Serve warm or at room temperature.
* If syrup hardens in pan while you are baking the pastries, just warm slightly to re-liquefy and then pour over pastries.
Yields: 16
Syrup:
In a medium saucepan combine brown sugar, honey, butter and water. Heat the mixture stirring until sugar and butter melt. Bring to a boil and boil for about 3 minutes until candy thermometer registers 240 °. Stir in pecans, remove from heat and set aide.
Filling:
Using an electric mixer beat all filling ingredients until well combined.
Dough:
In a large bowl combine flour, baking powder and salt. Using a pastry cutter or two knives cut butter into flour mixture until it resembles coarse meal. Stir in milk. Remove dough to a floured board and knead several times. Do not over handle dough.
Divide dough into 2 disks. Roll disk out on lightly floured surface to 1/8-inch thickness. Using a 4-inch round cookie cutter or the mouth of a 4-inch round cup, cut out 8 rounds. Place a heaping teaspoon of filling on each round and roll up jelly roll style. Place seam side down on prepared cookie sheet. Repeat with second disk of dough and filling.
Bake pastries for 20-25 minutes until edges are beginning to brown. Pour syrup* over all and bake 5 minutes longer. Let stand two minutes before removing pastries to a platter to cool. Serve warm or at room temperature.
* If syrup hardens in pan while you are baking the pastries, just warm slightly to re-liquefy and then pour over pastries.
Yields: 16
