Whipped Cream Schnecken

This is a fun recipe, much like a cinnamon roll that has this beautiful schnecken (snail) shape when it is baked.

Ingredients: Dough: 4 cups all purpose flour 1 1/2 cups very cold, unsalted butter, in small chunks 1/2 teaspoon salt 3 tablespoons sugar 1/2 cup whipping cream Filling: 3/4 cup unsalted butter, in small chunks 1 cup light brown sugar, packed 1 1/2 cups butterscotch chips, Kraft mini caramel bits or kosher caramel chips 1 1/2 cups chopped pecans Finishing Touches: Brown sugar, butter, and round pecans (for pan) 2 eggs, whisked for egg wash Sugar or coarse sugar

Instructions:

For the dough,
1. Place the flour, sugar and salt in a food processor. Pulse to combine. Add butter and pulse to make a grainy mixture.

2.Add the whipping cream and process to form a soft dough that holds together in one mass (30 to 45 seconds), adding in more whipping cream if necessary. Form into a three flattened discs and put in a zip-lock bag. Chill 1 to 2 hours (or up to three days or freeze).

Preheat the oven to 350 F.

3. Line a large baking sheet with parchment paper. Put two muffin pans on top, with each cup lined with a muffin liner. Into the bottom well of each muffin cup, place 1 tablespoon brown sugar and 2 teaspoons butter, some finely chopped pecans.

For the schnecken,

4. on a well-floured board, roll each portion of dough (one at a time) into a circle about 12 inches in diameter. Using one-third of the filling ingredients called for; disperse first the butter, and then the sugar, butterscotch.

5. Using a pastry or pizza wheel, cut into 12 wedges. Roll each one up snugly and place on baking sheet. Brush with egg wash and dust with sugar or flour-butter streusel. Place in prepared muffin liners and press down gently.

6. Bake 30-40 minutes until pastries are nicely browned. Turn over to sere, allowing sugary bottom to become the 'up' side. Cool and dust with confectioners' sugar if desired. Makes 3-4 dozen, depending on size.