There’s nothing like a decadent slice of pecan pie after you’ve filled up on protein, carbs and mashed potatoes. Each slice of caramelized pecan is made even better with a freshly whipped dollop of heavy cream on top. As delicious as pecan pie is, the thought of consuming another 500+ calories and 15 grams of fat after I’ve already eaten a full Thanksgiving dinner is a bit much to bear this year. So instead of giving up that delicious pecan pie, make it lighter and indulge in these pecan and fig pinwheels!
Pecan pinwheels are usually seen on Christmas cookie platters and not Thanksgiving dessert tables. However, who said you can’t have them for both? Your family will be pleasantly surprised when they take a bite of these flaky, gooey and decadent cookies, and trust me, they won’t even miss that little ol’ pie.
Yields: 12 cookies
- 2 tablespoons cinnamon
- 2 tablespoons brown sugar
- 1/4 cup chopped pecans
- 3 tablespoons fig preserves
- 1 refrigerated pie crust
- 1 tablespoon butter, melted
- Preheat oven to 400 degrees F.
- Flour a hard surface. Unroll pie crust onto the surface. Press one tablespoon of cinnamon and brown sugar firmly into crust.
- Spread preserves over the entire crust, leaving about 1/2 inch around the edges. Sprinkle with pecans and 1/2 tablespoon cinnamon and brown sugar. Carefully roll dough up to form a log.
- Using a pastry brush, lightly brush log with melted butter. Sprinkle the top of the log with the rest of the brown sugar and cinnamon.
- Bake for 20-25 minutes or until browned.