Raspberry Cookie Butter Walnut Spirals with Maple Glaze
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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.
- Prep time
- 30 mins
- Cook time
- 15 mins
- Yield
- Makes 24 spirals
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 ¼ cup of cookie butter on each puff pastry sheet to within ¼ inch of edges. Spread ¼ cup of raspberry preserves on top of the cookie butter layer. Sprinkle each puff pastry sheet with ½ 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.
