Raspberry Cookie Butter Walnut Spirals with Maple Glaze
Posted in: Breakfasts and Brunches Tagged: raspberry, BreakfastRecipeContest, maple, cookie butter, walnuts
Trader Joe’s arrives in Tampa! I had to buy a couple jars of their famous Cookie Butter. Yes, the lady on line ahead of me in the store was buying a case. While I could just sit with a spoon and the jar, I started using it in recipes. I came up with the terrific Breakfast or Brunch idea. It marries beautifully with Bonne Maman Raspberry Preserves.
Ingredients
- 2 sheets of Puff Pastry, thawed according to directions
- 1 cup of toasted chopped walnuts
- 1/2 cup Cookie Butter (Speculoos)
- 1/2 cup Bonne Maman Raspberry Preserves
- 1/2 cup confectioner sugar
- 2-3 tbsp pure maple syrup
Instructions
- Preheat Oven to 400 degrees. Line 2 large 18 X 12 baking sheets with parchment paper In a small pan, toast chopped walnuts for 5-6 minutes in oven. Remove and cool.
- Dust work surface with flour. Unfold the pastry sheets on the work surface. Roll out puff pastry sheets slightly with rolling pin. Spread ยผ cup of cookie butter on each puff pastry sheet to within ยผ inch of edges. Spread ยผ cup of raspberry preserves on top of the cookie butter layer. Sprinkle each puff pastry sheet with ยฝ cup chopped walnuts.
- Starting from longest side of the dough, roll up like a jelly roll. Cut off ends. Cut each roll into 12 equal pieces about 1 inch. Place cut side down on parchment paper, 12 pieces per baking sheet. Bake in 400 degree oven for 15-18 minutes until light golden brown. Remove spirals to wire rack and let cool for 10 minutes.
- For the glaze: Mix confectioner sugar with maple syrup to form glaze and drizzle on each spiral.
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