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1
Preheat oven to 350F.
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2
Butter 15 x 10 x 1-inch nonstick jelly roll pan.
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3
Mix brown sugar, maple syrup, unsalted butter and 3 tablespoons water in heavy small saucepan.
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4
Stir over low heat until sugar dissolves.
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5
Increase heat; bring mixture to boil.
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6
Boil until candy thermometer inserted into mixture reaches 240F, about 3 minutes.
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7
Remove from heat.
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8
Stir in chopped pecans
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9
Using electric mixer, beat cream cheese, powdered sugar and butter in medium bowl until well blended.
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10
Set filling aside.
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11
Mix unbleached flour, baking powder and salt in large bowl.
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12
Using fork, cut in unsalted butter until mixture resembles coarse meal.
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13
Mix in enough milk to form moist dough.
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14
Gather dough into ball.
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15
Divide dough in half.
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16
Flatten dough into disks.
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17
Roll out 1 dough disk on floured surface to 1/8-inch thickness.
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18
Using 3 3/4- to 4-inch-diameter cookie cutter, cut out 8 rounds from dough.
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19
(Reroll dough scraps if necessary.)
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20
Place generous 2 teaspoonfuls cream cheese filling in center of each dough round.
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21
Spread filling over rounds, leaving 1/4-inch border.
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22
Roll up rounds jelly roll style.
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23
Place cheese pastries on prepared jelly roll pan, seam side down, spacing apart.
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24
Repeat with remaining dough disk and cheese filling.
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25
Bake pastries until firm to touch and beginning to brown at edges, about 25 minutes.
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26
Spoon syrup mixture over pastries.
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27
Bake 5 minutes longer.
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28
Let stand 1 minute.
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29
Using metal spatula, transfer pastries to platter.
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30
Serve pastries warm or at room temperature.
