Рецепт Caramel Pecan Pinwheels
You know the aisle in the grocery store that you absolutely have to go down, but you also know that it’s the most dangerous aisle there?
Yeah. The bread aisle.
You have to go down it, because bread. Errbody needs some bread.
But, then you see the boxes and boxes of snack cakes and Nutty Bars and Cosmic Brownies and, oh, Jesus take the wheel, because you’re not going to make it through there alone. Why do all the stores keep the box snacks with the bread?!
It’s dangerous, man. I have a particular affinity for the Ho-Ho. They’re so bad, they’re good. It’s wrong in a right way.
Anyway, I was headed down that aisle the other day and doing my very best to just speed past the good stuff and get to the bread when I spied a box of Pecan Pinwheels.
Huh. I’d never seen those before and I instantly had the idea to make my own. It gave me all the power I needed to make it through that aisle with out a box of Little Devil’s Debbie’s.
I made a beeline for the refrigerated pie crust and jars of caramel sauce, though, so I’m not sure this counts as a win. *sigh*
Either way, these are kind of homemade, by which I mean that I took a bunch of store bought stuff and turned into something different in my home. That counts, right?
So, these little guys are just three ingredients (winning!) and they probably, though I can’t be sure, taste better than those ones in the boxes. I’ve never tried the ones in the boxes and that’s why I can’t be sure. I really have a strong suspicion that these would kick the boxed version’s trash though.
Make these. Put ‘em in a lunch box for your kids like a good mama. Take them back out and eat them all yourself. Feed the kids the Ho-ho’s. Circle of life.
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Yield: 10 pinwheels
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
1 ready made refrigerated pie crust
- 1/4 cup room temperature caramel sauce
- 1/2 cup diced pecans
Directions:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Do not skip this step as some of the caramel will seep out of the pinwheels and they will stick to your pan if it's not lined with parchment.
Unroll the pie crust to lay flat. Spread the caramel sauce over the pie crust in a very thin layer. Sprinkle with the nuts.
Roll the pie crust up, jellyroll style. Slice with a sharp knife into 1 inch pieces.
Place the pinwheels on the prepared baking sheet and bake for 10-12 minutes or until lightly browned and cooked through.
Immediately remove the pinwheels from the parchment paper and place on a second, clean sheet of parchment paper to cool.
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