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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Raspberry-Pecan Pinwheels Recipe

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This recipe for Raspberry-Pecan Pinwheels is from The Selter-Koppelman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp granulated sugar
1/2 tsp groung cinnamon
2 refrigerated rolled pie crusts
1/2 cup raspberry jam
1/2 cup pecans, finely chopped
Directions:
Directions:
Heat oven to 400º F. Line a baking sheet with parchment paper.

Sprinkle a clean work surface with 1 tbsp of the sugar and 1/4 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 (sugar-dough-side-up and down) on the prepared baking sheet, spacing them 2 in apart. Bake until golden brown, 20 minutes to 25 minutes. Transfer to a baking rack to cool completely
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
15

 

 

 

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