• 20servings
  • 55minutes
  • 130calories

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Ingredients Jump to Instructions ↓

  1. 2 Tbsp granulated sugar

  2. 1/2 tsp ground cinnamon

  3. 2 refrigerated rolled pie crusts

  4. 1/2 cup raspberry jam

  5. 1/2 cup pecans, finely chopped

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Linea baking sheet with parchmentpaper.

  2. Sprinkle a clean work surfacewith 1 Tbsp of the sugar and1⁄4 tsp of the cinnamon. Unrollone pie crust, place it on thecinnamon-sugar mixture andpress gently to help the mixtureadhere to the crust.

  3. Spread half the jam evenlyover the crust and sprinkle halfthe pecans over the top. Startingat one end, tightly roll thedough into a log. Repeat withthe remaining ingredients.

  4. Trim the ends of each log,then cut into 1-in.-thick slicesand stand them on edge(sugared-dough-side up anddown) on the prepared bakingsheet, spacing them 2 in. apart.

  5. Bake until golden brown, 20 to25 minutes. Transfer to a bakingrack to cool completely.

  6. Make-Ahead Tip: The bakedpinwheels can be stored atroom temperature for up to 3days before serving; they’ll stayfresh for about 1 week.


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