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Parve
Medium
4 Hours
Diets 
2 cups flour
1/4 cup sugar
2 sticks margarine, sliced into 8 pieces, chilled
1/4 cup Gefen Maple Syrup, chilled
2 to 4 tablespoons ice water
1/4 cup sugar
4 teaspoons Gefen Cinnamon
1/4 cup Gefen Maple Syrup
Combine flour and sugar in a large mixing bowl. Add margarine and mix until the dough forms pea-size pellets. Add chilled maple syrup and 2 tablespoons of ice water. Mix at low speed until dough can be formed into a ball. Do not over-mix (the dough will get too tough).
Separate dough into two balls, flatten, and wrap tightly in plastic. Refrigerate for 2 hours.
Using a floured rolling pin, on a floured surface, roll one piece of dough into a rectangle about 10 inches wide, 15 inches long and 1⁄8 of an inch thick.
Sprinkle the dough with half of the cinnamon-sugar filling.
Starting with a smaller edge (10-inch), roll the dough tightly into a cylinder. Dampen the edge with water and press lightly to seal. Repeat with second dough. Wrap each roll in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350°F.
Using a thin, sharp knife, cut each roll into 1⁄4-inch slices. Place flat on ungreased baking sheets, 1-inch apart.
Brush tops lightly with 1⁄4 cup maple syrup. Bake for 15 to 18 minutes or until light golden brown.
Use a spatula to immediately transfer the rings to a cool, flat surface.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
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