These are dead easy to make, and even easier to eat! Serve them at your next brunch, or surprise your family one Sunday morning with a treat. Mix things up and try different jam and nut combos–apricot and walnuts, strawberry and almonds, whatever you have at home. Also, Whole Foods sells a refrigerated pie crust with no hydrogenated oils. I found this recipe on WomensDay.com.
Ingredients:
2 Tablespoons granulated sugar
1/2 teaspoon ground cinnamon
2 refrigerated rolled pie crusts
1/2 cup raspberry jam
1/2 cup pecans, finely chopped
Directions:
- Heat over to 400 degrees F.
- Line a baking sheet with parchment paper.
- Sprinkle a clean work surface with 1 tablespoon of the sugar and 1/4 teaspoon of the cinnamon.
- Unroll one pie crust, place it on the cinnamon-sugar mixture and press gently to help the mixture adhere to the crust.
- 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.
- Trim the ends of each log, then cut into 1-inch-thick slices and stand them on edge (sugared-dough-side up and down) on the prepared baking sheet, spacing them 2 inches apart.
- Bake until golden brown, about 15 minutes.
- Transfer to a baking rack to cool completely.
