Lois Lindeman


The basics were my grandmothers recipe....I've updated it for convenience, but it still tastes like hers !!

** I usually spread "liberally" so I always have extra ingredients around incase I need extra to spread on the dough

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more than 20 pieces
30 Min
25 Min


1 can(s)
pillsbury cresent roll dough sheet
1 or 2 jar(s)
strawberry jam
1 bag(s)
sweet coconut shreds
1 pkg
golden raisins
1 c
finely choppe pecans
1/2 c
sugar cinnamon mixture (to your taste)


1Heat oven to 350 degrees
on large cookie sheet spray with Pam (or equivalent)
2Open Cresent Roll Sheet on very lightly floured work surface. Using rolling pin, roll out just enough to make it a bit thinner but keeping the rectangular shape.
3Spread the dough liberally with Strawberry Jam. Sprinkle with coconut, raisins and pecans.
4GENTLY start to roll from the long side and continue until all the dough is used up. Place on cookie sheet - seam side down (you may have to cut it in 1/2 to get it all on the sheet) Sprinkle with cinnamon sugar mixture. Bake until just golden. Let cool. Cut into bite sized pieces. ENJOY !!

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: Jewish
Other Tag: Heirloom