Recipe by invictus
This recipe comes from a little bed and breakfast in White Salmon, Washington. My family stayed there when I was a teenager and this yummy treat was served for breakfast among many other wonderful dishes. We often serve these Christmas morning with a strong cup of coffee. There may be left over filling which can be kept in the fridge but I prefer to eat it with a spoon!
Top Review by Sydney Mike
This recipe was another one of those that came to my attention at just the right time ~ A gathering of friends at my home last evening, with these little goodies as part of my finger-food-&-dipping counter! When I sealed the dough around the filling, I left a bit of a pointy top sort of as a 'handle' for picking up! Definitely a keeper! [Tagged, made & reviewed in Please Review My Recipe cooking game]
- 3⁄4 cup brown sugar
- 1⁄2 cup walnuts, chopped
- 3⁄4 cup maple syrup
- 1⁄2 cup butter, melted
- 8 ounces cream cheese
- 3 tablespoons butter
- 1⁄4 cup powdered sugar
- 1⁄2 cup coconut, grated
- 16 ounces Hungry Jack big flaky refrigerated biscuits
Directions See How It's Made
- Preheat oven to 350 degrees. Prepare two pie plates with cooking spray.
- Mix syrup ingredients in a small bowl until ingredients are combined. Place half in each of the two pie plate pans.
- In another bowl, blend together the filling ingredients.
- Seperate 10 biscuits and split in half. Flatten each half on a solid surface.
- Place 1 teaspoon of filling on each half and wrap dough around, pinching edges to seal in filling.
- Set biscuits, sealed edge up, in the pie plates.
- Bake at 350 degrees for 20 minutes or until golden brown.
- Left over filling may be kept for up to two weeks in the fridge.