Vermont Maple Cinnamon Swirls

Pastry: 2 cups all-purpose flour

1/4 cup white sugar

1 cup salted butter -- chilled and cut

into pieces 1/4 cup chilled pure maple syrup

2 tablespoons ice water -- (2 to 5)

Filling: 2 tablespoons white sugar

2 tablespoons brown sugar

4 teaspoons ground cinnamon

Topping:=7F 1/2 cup pure maple syrup

Pastry: Mix flour and sugar in medium bowl using electric mixer on medium speed. Add butter and mix until dough form resembles large crumbs. Add chilled maple syrup and 2 tablespoons ice water. Mix on low speed until dough can form a ball. Do not overmix. Form dough into 2 disks. Wrap in plastic wrap and chill 2 hours. Filling: Preheat oven to 325. Mix together sugar and cinnamon. On floured surface, roll dough disk into rectangle about 10 inch wide and 15 inch long, about 1/8 inch thick. Sprinkle dough with half cinnamon-sugar filling. Starting with smaller side, roll dough into cylinder. Dampen seam with water and press to seal and repeat with other dough disk. Wrap each in plastic and chill 1 hour. With sharp knife, cut into 1/4 inch slices and place on ungreased baking sheet, about 1 inch apart. Brush tops with maple syrup. Bake about 20 minutes or until light golden brown. Transfer to cool surface.