To make the filling, in a small bowl, combine the pecans, maple syrup, brown sugar, and cinnamon. Mix well and set aside.
2-3/4 cups plus 2 to 3 tablespoons flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, cut into pieces
1 cup regular, light, or nonfat sour cream
1/4 cup milk
1 tablespoon butter, melted
To make the dough, in a large bowl, combine the 2-3/4 cups flour, sugar, baking soda, and salt. Cut in the butter pieces until the mixture is crumbly. In a medium-size bowl, combine the sour cream, milk, and egg. Beat with a wire whisk until smooth. Stir into the flour mixture just until a dough forms. Sprinkle your work surface with the remaining 2 to 3 tablespoons flour. Turn the dough out onto the floured surface and knead 12 to 15 times. Roll the dough into a 15x12-inch rectangle. Brush with the melted butter. Sprinkle the filling over half the dough along the long edge. Fold the dough over the filling. Cut into 15 one-inch strips. Twist the strips about 3 times and place them on the baking sheets, pressing the ends onto the sheets. Bake for 10 to 12 minutes, or until golden brown. Remove from the oven and transfer to wire racks to cool.
1 cup confectioners' sugar
1 tablespoon maple syrup
3 to 4 teaspoons milk
To make the glaze, in a small bowl, combine the confectioners' sugar, maple syrup, and milk. Drizzle over the cooled twists.