MONIA’S APPLE AND MAPLE SWIRLWS

1 package (235 g) Pillsbury croissant dough

250 ml (1 cup) H77 maple syrup

250 ml (1 cup) 35% whipping cream

3 Cortland apples, peeled and cut into small cubes

5 ml (1 tsp) butter

60 ml (¼ cup) pecans (optional)

30 ml (2 tbsp.) H77 maple syrup

30 ml (2 tbsp.) brown sugar

1 pinch of ground cinnamon

Preheat the oven to 180°C (350°F).

Melt the butter in a non-stick pan, then add the apples, brown sugar and maple syrup.

Cook over medium heat for about 5 to 7 minutes until the apples soften, add the pecans and set aside.

In an 8-inch square pan, combine the maple syrup and cream.

Pour the apple and pecan mixture into the mold.

Cut the croissant dough into nine equal rounds and place them on top of the mixture in the pan, spacing them slightly apart.

Bake for 25 minutes or until swirls are golden brown.