PECAN SWIRL RECIPES
PECAN SWIRLS RECIPE - FOOD.COM
Make and share this Pecan Swirls recipe from Food.com.
Total Time 2 hours 45 minutes
Prep Time 2 hours 30 minutes
Cook Time 15 minutes
Yield 84 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, cream butter and cream cheese until smooth. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture. Divide into 3 portions. Wrap each in plastic wrap; refrigerate for 2 hours or until easy to handle.
- On a lightly floured surface, roll each portion into a 16 x 9 inch rectangle. Combine pecans and sugar; sprinkle over to to within 1/2 inch of edges. Roll up each rectangle tightly jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate for 2 hours. Unwrap and cut into 3/8 inch slices. Place 2 inches apart on lightly greased baking sheets. Bake at 400 for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 112, FatContent 8.4, SaturatedFatContent 4.2, CholesterolContent 17.6, SodiumContent 61.1, CarbohydrateContent 8.3, FiberContent 0.4, SugarContent 3.3, ProteinContent 1.3
PECAN SWIRLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
I can't recommends these attractive nutty spirals highly enough. Cream cheese makes the cookies rich and tender and the sweet filling showcases chopped pecans. —Wanda Rascoe, Shreveport, Louisiana
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 10-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Divide into three portions. Wrap each and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll each portion into a 16x9-in. rectangle. Combine pecans and sugar; sprinkle over dough to within 1/2 in. of edges. Roll up each rectangle tightly, jelly-roll style, starting with a long side. Wrap and refrigerate for 2 hours., Unwrap and cut into 3/8-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 400° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 60 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 44mg sodium, CarbohydrateContent 3g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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Total Time 01 hours 20 minutes
Calories 188 calories per serving
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Total Time 01 hours 20 minutes
Calories 188 calories per serving
- In a large bowl, combine the whole wheat flour, 2 cups bread flour, flax, gluten, yeast and salt. In a small saucepan, heat the water, oil, honey and lemon juice to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining bread flour to form a stiff dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise for 1 hour or until doubled., Meanwhile, combine filling ingredients; set aside., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Roll each half into a 14x8-in rectangle. Sprinkle half of the filling over each rectangle to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a short side. Pinch to seal. Place each loaf seam-side down in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour., Bake at 350° for 34-38 minutes or until golden brown. Remove from pans to wire racks to cool.
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This wholesome, old-fashioned loaf is a staple in our house. The recipe makes two loaves, and I like to freeze one for later.
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Total Time 01 hours 20 minutes
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Total Time 01 hours 20 minutes
Calories 188 calories per serving
- In a large bowl, combine the whole wheat flour, 2 cups bread flour, flax, gluten, yeast and salt. In a small saucepan, heat the water, oil, honey and lemon juice to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining bread flour to form a stiff dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise for 1 hour or until doubled., Meanwhile, combine filling ingredients; set aside., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Roll each half into a 14x8-in rectangle. Sprinkle half of the filling over each rectangle to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a short side. Pinch to seal. Place each loaf seam-side down in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour., Bake at 350° for 34-38 minutes or until golden brown. Remove from pans to wire racks to cool.
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