The flavors of a classic Thanksgiving pie get rolled up inside flaky Pillsbury® pie crust for an irresistible holiday treat. This dessert will be the hit of the party!!
- Prep15 MIN
- Total45 MIN
Make with Pillsbury Pie Crust
1 Pillsbury™ refrigerated pie crust, softened as directed on box
4 oz cream cheese (from 8-oz package), softened
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans, toasted
1 egg, slightly beaten
1 tablespoon granulated sugar
1 Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
2 Remove crust from pouch; unroll on work surface. In medium bowl, mix cream cheese, brown sugar and cinnamon with spoon until smooth. Spread mixture over crust to within 1/4 inch of edge. Sprinkle with pecans; press slightly into dough. Cut into 16 wedges. Roll up each wedge, starting with widest side. Place point side down on cookie sheet.
3 Brush egg over tops of pastries. Sprinkle with granulated sugar.
4 Bake 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.
- Serve with caramel sauce for dipping.
- To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until pecans are light brown.
Recipe from Pillsbury Kitchens