MAPLE SQUARES RECIPES

Steps:

• Preheat oven to 350°. Coat a 13x9-in. baking dish with cooking spray. Combine walnuts and cinnamon., Unroll phyllo dough. Layer 2 sheets of phyllo in prepared pan; brush with butter. Repeat with 6 more sheets of phyllo, brushing every other 1 with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Sprinkle 1/2 cup nut mixture in pan; drizzle with 2 tablespoons honey. Add 2 more phyllo sheets, brushing with butter; sprinkle another 1/2 cup nut mixture and 2 tablespoons honey over phyllo. Repeat layers 6 times. Top with remaining phyllo sheets, brushing every other 1 with butter., Using a sharp knife, score surface to make 24 squares. Bake until golden brown and crisp, 25-30 minutes. Cool on a wire rack 1 hour before serving.

Steps:

• Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray; line bottom with cooking parchment paper. In small bowl, mix cream cheese, 3 tablespoons sugar and the maple extract with spoon until well blended. Set aside.
• If using crescent rolls: Unroll 1 can dough on lightly floured work surface. Press into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: unroll 1 dough sheet on lightly floured work surface. Using fingers, pat dough to even out edges, and flatten to form 12x8-inch rectangle.
• With pizza cutter or sharp knife, cut rectangle into 4 rows by 3 rows to make 12 squares (2 cuts lengthwise and 3 cuts crosswise). Repeat with second can of dough.
• Gently spread a generous teaspoon cream cheese filling in center of each square, leaving 1/4-inch edge. For each roll-up, roll side closest to you up over filling, then roll to opposite side. Pinch seam into dough to secure filling in roll-up.
• In small bowl, mix 1/4 cup sugar and the cinnamon. One at a time, place roll-up in sugar-cinnamon mixture and turn to coat all sides. Cut each roll-up in half, and place cut side up starting from outside edge and working in toward center of cake pan. Drizzle top with melted butter.
• Bake 38 to 43 minutes or until golden brown and baked through. Run knife around side of pan to loosen. Cool pan on cooling rack 5 minutes. Place cooling rack upside down over top of pan; invert pan and cooling rack. Remove cooling rack, pan and parchment paper. Place serving plate on bottom, and turn right side up. Serve warm with maple syrup.