RASPBERRY-PECAN PINWHEELS (JAM PACKED PASTRIES)
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- 2 Tbsp
- 1/2 tsp
- refrigerated rolled pie crusts
- 1/2 c
- raspberry jam
- 1/2 c
- pecans, finely chopped
1Heat 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.
2Spread 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.
3Trim 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.