Maple-Pecan Swirls

Ingredients

• 2 1/2 cup sunbleached all-purpose flour (12 1/2 ounce s1/354 grams)
• 1/2 cup superfine sugar (3 1/2 ounce s1/99 grams)
• 1/4 cup packed light brown sugar
• 1/4 teaspoon table salt
• 16 tablespoon sunsalted butter , ( 2 sticks) cut into sixteen 1/2-inch piece s, at cool room temperature (about 65 degrees)
• 2 teaspoon svanilla extra ct
• 2 tablespoon scream cheese , at room temperature
• 1 1/2 cup stoasted pecans (6 ounce s1/170 grams), cooled
• 1/4 cup maple syrup
• 2 large eggs , separated
• 1/4 cup turbinado sugar , or demerara

Instructions

1. In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
2. Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; pat dough into 7 inch square, wrap in plastic, and refrigerate until cool and firm, 20 to 30 minutes.
3. While dough chills, pulse pecans in food processor until finely ground, about 10 one second pulses. While pulsing, add maple syrup in steady stream through feed tube; add yolks and process until combined. Transfer to small bowl, cover with plastic wrap, and refrigerate until needed.
4. Roll chilled dough between 2 large sheets parchment paper to 11 by 16 inch rectangle, about 3/16 inch thick; chill 30 minutes.