Tuesday, October 22, 2013

Maple Glazed Pate Brisee Biscuits

These biscuits can be made with pre-bought pastry from the store.  You can also use a basic pate brisee recipe for these biscuits.  In fact, left-over pastry from your favorite pie can be used for this recipe, as well. For the double recipe you will get a yield of a dozen with a medium sized cutter.  You will also get many smaller pieces with the odd shapes left over from cutting your medium sized pieces.  A good use for those as left-over pieces would be to use them for an actual pie crust.  It would be lovely as a crust for an 8 inch pumpkin pie with all the pecans and dried cranberries running through it! Simply press them into a pie plate and fill!

Maple Glazed Pate Brisee Biscuits

Preheat oven to 400 degrees F.

Pre-made 9 inch pastry case (often found in the freezer section of a grocers), or maybe you have left-over pastry from making a pie.

Using pre-made means you can make the whole recipe on one baking sheet from start to finish. Less mess!
Or make it fresh, basic Pate Brisee recipe:

2 1/2 cups  all-purpose flour
1 teaspoon  salt
1 cup  cold,  unsalted butter
1/4 to 1/2 cup  ice water

This will make 2 - 9"  pie shells (a double recipe)

You will also need:

1/4 cup chopped pecans (1/2 c. for double recipe))
1/2 cup chopped dried cranberries (1/2 c. for double recipe)
1/4 to 1/2/ c. maple syrup  (probably 3/4 c. for double recipe) www.purecanadamaple.com

Roll out your pastry disc onto a parchment lined baking sheet.  Sprinkle half of the cranberries and half of the pecans on one half of the disc.  Brush the other half with maple syrup. 

Fold in half, evenly to the edges.

Roll over the layers to smooth them out and press the layers together.

Cut into shapes with  cutters of your choice right onto a parchment lined baking sheet and remove the excess.  Repeat with the other disc of pastry if making doubled recipe.  Using a fork poke all over the top of the dough, so it bakes evenly.  Place the cut dough shapes on the baking sheet into the freezer for about 10 minutes. 

Now, place them into the preheated oven. Bake for 8 minutes. Remove from the oven and brush with the remaining maple syrup. Bake for about 12 minutes more, until lightly golden. Cool and serve.

These biscuits would be elegant as a dipper for a custard, just place them in the side of the custard cup.


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