A take on traditional rugelach, these cookies can be made with countless combinations of jam and nuts-apricot and walnuts, strawberry and almonds, whatever's in your cupboard
ACTIVE: 15 MIN I TOTAL: 55 MIN I MAKES 20
1 Heat oven to 400°F. Line a baking sheet with parchment paper.
2 Sprinkle a dean work surface with 1 Tbsp of the sugar and 1/4 tsp of the cinnamon. Unroll one pie crust, place it on the cinnamon. Unroll one pie crust, place it on the cinnamon-sugar mixture and press gently to help the mixture adhere to the crust.
3 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.
4 Trim the ends of each log, then cut into 1-in.-thick slices and stand them on edge (sugared-dough-side up and down) on the prepared baking sheet, spacing them 2 in. apart. Bake until golden brown, 20 to 25 minutes. Transfer to a baking rack to cool completely.
PER PINWHEEL: 130 CAL, 7 G FAT (3 G SAT FAT), 2 MG CHOL, 112 MG SOD, 1 G PRO, 16 G CAR, 6 G SUGAR, 0 G FIBER
Make-ahead tip: The baked pinwheels can be stored at room temperature for up to 3 days before serving; they'll stay fresh for about 1 week.