raspberry-pecan pinwheels (jam packed pastries)

How To Make raspberry-pecan pinwheels (jam packed pastries)

• 1

  Heat oven to 400^. Line a baking sheet with parchment paper. Sprinkle a clean work surface with 1 Tbsp. of the sugar and 1/4 tsp. of the cinnamon. Unroll one pie crust, place it on the cinnamon-sugared mixture and press gently to help the mixture adhere to the crust.
• 2

  Spread half the jam evenly over the crust and sprinkle half the pecans over the top. Starting at one end, tightly roll the dough into a log. Repeat with the remaining ingredients.
• 3

  Trim the ends of each log, then cut into 1-in. thick slices and stand them on edge on the prepared baking sheet, spacing them 2 in. apart. Bake until golden brown, 20 to 25 minutes. Transfer to a baking rack to cool completely. Once baked, you can store them at room temp. for up to 3 days. They'll stay fresh for about 1 week.
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