Jam Packed Pastries
You don't have to use raspberries and pecans; you can try apricots and walnut, strawberry and almonds...whatever!
- 2 Tbs. sugar
- 1/2 tsp. cinnamon
- 2 refrigerated pie crusts
- 1/2 C. raspberry jam
- 1/2 C. pecans, finely chopped
Heat oven to 400. Line a baking sheet with parchment paper. Sprinkle a clean work surface with 1 Tbs. sugar and 1/4 tsp. cinnamon. Unroll one pie crust, and place it on cinnamon-sugar mixture and press gently to help mixture adhere to crust. Spread half of the jam evenly over the the pie crust and sprinkle half of the pecans on top. Starting at one end, tightly roll the dough into a log. Repeat with rest of ingredients. Trim the ends of each log, then cut into 1" thick slices and stand them on edge ( sugared dough side up and down) place on baking sheet, spacing them 2" apart. Bake until golden brown, 20-25 mins. Cool completely.