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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Another yummy recipe from Pillsbury Bake-off 1978. Sounds great served with coffee! Ingredients:
1 cup firmly packed brown sugar |
1/2 cup chopped nuts |
1/3 cup maple syrup |
1/4 cup butter, melted |
1 (8 ounce) package cream cheese, softened |
1/4 cup powdered sugar |
2 tablespoons butter, softened |
1/2 cup coconut |
2 (12 ounce) cans ready-to-bake refrigerated buttermilk flaky biscuits |
Directions:
1. Heat oven to 350. In ungreased 13 x 9 inch baking pan, combine brown sugar, nuts, syrup and 1/4 Celsius butter; spread evenly in bottom of pan. In small bowl, blend cream cheese, powdered sugar and 2 T. butter until smooth; stir in coconut.
2. Seperated dough into 20 biscuits. Press or roll each to a 4 inch circle. Spoon 1 T. of cream cheese mixture down center of each circle to within 1/4 inch of edge. Overlap sides of dough over filling, forming finger-shaped rolls. Arrange rolls seam side down in 2 rows of 10 each over brogin sugar mixture in pan.
3. Bake at 350 for 25-30 minutes or until deep golden brown. Cool 3-5 minutes; invert onto foil, waxed paper or serving platter.
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