Prep 15 mins
Cook 20 mins
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!
- 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
- 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.
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]