Roll out pie crust into a 12 inch circle, about 1/8 inch thick. Spread with seedless raspberry jam.
Top with a mixture of finely diced dried apricots, chopped walnuts, cinnamon, and sugar. Cut circle into wedges, and roll from wide side to the tip. Place on an ungreased cookie sheet, and bake for 20 minutes at 350 F.
1 comment:
Oh wow!! How easy and yummy these look!!
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