Sunday, April 3, 2016

Easy Raspberry-Pecan Rugelach Pinwheels

Mae in a combination of jam and nuts as you have on hand or desire.
Apricot + Walnut,
Strawberry + almond
Raspberry + pecans

15 minutes, 55 minutes cooking.
Makes 20 pcs.

  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 2 refrigerated rolled pie crusts
  • 1/2 cup raspberry jam
  • 1/2 cup pecans, finely chopped
Directions
  1. Heat oven to 400.  Line a baking sheet with parchment paper.
  2. Sprinkle a clean work surface with 1 tbsp sugar and 1/4 tsp cinnamon.  Unroll one piec rust, place onto sinnamon mixture and press gently to adhear to crust. 
  3. Spread half the jam evenly over the crust adn sprinkle half the pecans over the top.  Starting at one end, tightly roll the dough into a log. Repeat with remaining ingredients. 
  4. Trim ends of each log, then cut into 1 inch thick slices, stand them on edge (sugared dough side up and down) on the prepared baking sheet, spacing them 2 inches apart.  Bake until golden brown, 20 to 25 minutes.  Transfer to a baking rack to cool completely.

Tip:  Baked pinwheels can be stored at room temperature for up to 3 days before serving; they stay fresh for about 1 week. 

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