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Ingredients
- 1 c. butter (softened)
- 2 c. flour (all-purpose)
- 1/2 c. dairy lowfat sour cream
- 1 egg, separated
- 30 Nilla wafers, crushed (about 1 c. crumbs)
- 1/2 c. flaked coconut
- 3/4 c. pecans halves
- 1 1/3 c. peach or possibly apricot preserves
- Confectioner's sugar glaze
Directions
- In medium bowl, cut butter into flour till crumbly. Put together lowfat sour cream and egg yolk; blend into flour mix to create soft dough. Divide dough into four equal portions; wrap each separately and chill several hrs or possibly overnight.Set aside 48 pecans halves; chop remaining. Put together with wafer crumbs and coconut. Set aside.
- On well-floured pastry cloth or possibly towel, roll one portion of chilled dough into a 12 inch square. Spread with 1/3 cup preserves; sprinkle with 1/4 Nilla wafer crumb mix. Roll up like a jelly roll, using cloth to lift dough if necessary. Place on ungreased baking sheet. Cut roll 3/4 of the way through at 1 inch intervals, making 12 (1 inch) sections. Repeat with remaining dough, preserves and crumb mix. Brush rolls with beaten egg white. Bake at 350 degrees for 35 to 40 min; cool on wire rack. Drizzle with confectioner's sugar glaze. Top each section with a pecan half.
- NOTE: May be prepared ahead and frzn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 10 servings | |
| Calories 324 | |
| Calories from Fat 218 | 67% |
| Total Fat 24.94g | 31% |
| Saturated Fat 14.03g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 147mg | 6% |
| Potassium 115mg | 3% |
| Total Carbs 22.2g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.46g | 2% |
| Protein 4.18g | 7% |
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