Description
Flaky pie crust rolled with cinnamon sugar and pecans, sliced into pinwheel cookies, and baked until golden and crisp.
Ingredients
- 1 prepared all-butter pie crust (about 250 grams)
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- 1 large egg
- 1 teaspoon water
- 25 whole pecans
- All-purpose flour, for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lightly flour surface and roll pie crust to about 1/8-inch thickness.
- Mix sugar and cinnamon together.
- Whisk egg and water to make egg wash. Brush crust lightly.
- Sprinkle cinnamon sugar evenly over crust and gently press in.
- Arrange pecans evenly on top.
- Roll dough tightly into a log and slice into 1/2-inch rounds.
- Place slices flat on baking sheet and brush tops lightly with egg wash.
- Bake 12–15 minutes until golden brown. Cool before serving.
Notes
- Chill rolled dough for 10–15 minutes for cleaner slices
- Use brown sugar for deeper flavor
- Store in airtight container to keep crisp
- Prep Time: 10 minutes
- Cook Time: 15 minutes