Pie-Crust Pinwheel Cookies

I love making pies. But my peeve is always the leftover pie-crust. I usually ball whatever is leftover, wrap it in plastic wrap and throw it in the freezer for alter use in hope that if I accumilate enough, I dont have to go through the process of making another pie-crust. Like a bonus really. But there's usually never enough to make another pie - unless you ball pie--crust leftovers for ages and ages! I'm usually dont possess such patience when it comes to long culinary processes... and hence, this simple and elegant idea. One of the easist things for me to do with the leftovers is make a these moderately sweet cookies that taste suspiciously like cinnamon rolls, but crumblier, tangier, and far less less sweet. And they're certified fantastic with tea or coffee. There are several versions, but this would be one of my favorites, particularly since it requires minimal ingredients and time. Here we go:

 

Ingredients:

• Leftover pie crust (any amount)

• 3 tablespoons apricot jam 
    (on a cinnamon roll you'd usually use butter, but since pie-crusts already contain a ton of butter, it's usually better not to over-do it. Also, you can substitute apricot jam for other flavors. Date and fig jams work exceptionally well)

• 3/4 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/3 cup granualted sugar (brown or white)

• 1/4 cup milk + 1 teaspoon apricot jam

• extra sugar for sprinkling

 

Method:

• Preheat oven to 200.C

• Roll our pie-crust into a 2mm thick rectacgle on a marble surface

• Spread with jam, going all the way to the edges

• Combine cinnamon, nutmeg, and sugar in a bowl together, and sprinkle evenly over jam

• Very gently, roll the pie-crust into a tight cylinder

• Grease an oven pan. Slice cylinder with a sharp knife into 5mm disks, and place them 2 cm apart on your pan.

• With a brush, cover each disk with the milk and jam mixture

• Sprinkle sugar on each, and pop into the oven for 10 to 15 minutes, or until golden

• Allow to cool, and store in an air-tight container for up to a week

 

 

 

 

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