Raspberry, Coconut, and Pecan Pastry Swirls

These Raspberry Coconut and Pecan Pastry Swirls make for a sweet and super simple breakfast!

Raspberry, Coconut, and Pecan Pastry Swirls
Yield: 1 1⁄2 dozen rolls
Write a review
  1. 1 tablespoon all-purpose flour
  2. 1 (17.3-ounce) box frozen puff pastry sheets, thawed (2 sheets)
  3. 6 tablespoons seedless raspberry jam, divided
  4. 3⁄4 cup sweetened flaked coconut, toasted and divided
  5. 3⁄4 cup finely chopped toasted pecans, divided
  1. Preheat oven to 375°. Spray 18 muffin cups with nonstick cooking spray. Sprinkle with flour, shaking out excess. Set aside.
  2. On a lightly floured surface, unroll 1 pastry sheet. Roll into a 10-inch square. Spread 3 tablespoons jam over pastry sheet. Sprinkle evenly with 6 tablespoons coconut and 6 tablespoons pecans. Roll pastry sheet into a log; cut into 9 pieces. Repeat procedure with remaining pastry sheet, coconut, and pecans. Place rolls in prepared pans.
  3. Bake until golden brown, approximately 24 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on a wire rack.
Taste of the South https://www.tasteofthesouthmagazine.com/


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.