Total Time
35mins
Prep 20 mins
Cook 15 mins

This recipe brings back memories. When my children were small, I used to bake the leftover pie crust scraps sprinkled with cinnamon sugar and they were as much a treat as the pie itself. Use refrigerated pie crust or make your own for these delightful pastries. These are quick to make and so good!

Ingredients Nutrition

  • 1 refrigerated pie crust (or make your own single crust recipe)
  • 6 tablespoons softened butter
  • 12 cup brown sugar
  • 12 cup nuts, crushed or 12 cup apricot jam or 12 cup raspberry jam, for filling

Directions

  1. Preheat oven to 400° and grease a cookie sheet.
  2. Cut the pie crust circle in half.
  3. Spread half the crust with butter, then sprinkle with brown sugar and nuts.
  4. Roll up, starting with the rounded edge of the crust and roll to the straight cut edge.
  5. Cut into 1/4" slices and place on baking sheet.
  6. Repeat with the other half circle of crust.
  7. Bake for 15 minutes or until brown.
  8. Note: Can spread pie crust with apricot or raspberry jam instead of brown sugar filling and bake as directed.

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