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Maple swirl with maple icing.
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Maple Swirls

A sweet treat that freezes well. Put a frozen maple swirl in your lunch bag and it will be thawed in time for your coffee break or lunch.
Prep Time15 minutes
Cook Time15 minutes
Cooling & Icing Time20 minutes
Course: Dessert, Snack
Keyword: Maple
Servings: 12 swirls

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, cold and cubed
  • 3/4 cup Greek yogurt, plain or vanilla
  • 1 1/2 tbsp butter, melted
  • 3 tbsp maple flakes, ground or maple sugar See Notes, below.

Icing

  • 1 1/2 tbsp butter, melted
  • 1/2 cup icing sugar, or more if needed
  • 1 tbsp maple syrup
  • 1/4 tsp maple extract, or vanilla

Instructions

  • Preheat oven to 400F. Line a baking sheet with parchment.
  • Combine the flour, 2 tbsp of sugar, baking power, baking soda, and salt in a large bowl.
  • Cut the butter into the flour mixture until coarse crumbs form.
  • Add yogurt to the flour mixture and stir until it starts to come together as a dough. Turn out onto a lightly floured surface and knead gently until the dough comes together.
  • Add a little more flour to the counter/table. Roll dough into a 20 x 30 cm (8 x 12 inch rectangle). See Notes, below.
  • Brush the dough with the melted butter, leaving a margin of a couple of centimetres (a little less than a inch) along one of the long sides. Sprinkle maple flakes on top of the butter.
  • Starting with the long side nearest to you, roll the dough up like a jelly roll. Pinch the seam along the bottom, then rock it gently back and forth to seal the dough. Cut into 2 1/2 cm (1-inch) slices, then lay on the prepared baking sheet.
  • Bake for 12-15 minutes until golden.
  • Let cool completely before icing. To prepare the icing, mix all icing ingredients together, then spread on the cooled swirls. (See Notes, below.) Sprinkle a few more maple flakes on top, if desired.

Notes

  • Maple flakes are fairly coarse. For this recipe, it is best to grind them in a mortar and pestle until they resemble granulated sugar. 
  • The original recipe suggests rolling the dough out on waxed paper on a dampened work surface. I've always found that messy and cumbersome, so I add a little more flour and roll the dough that way. This dough can be sticky, so you made need a bench scraper to help roll it, depending on how much flour you add. But don't overdo it on the flour or the rolls will be too tough. It's a real balancing act.
  • The thickness of the icing is a personal preference. If you find this icing is too thin, add a little more icing sugar, a half-teaspoon at a time, until you reach the desired thickness.