CINNAMON WALNUT ROLLS (Mandarin Pumpkin Marmalade)
Ingredients:
2 sheets puff pastry, 17.3 oz
1/2 cup walnuts, chopped
1 jar E&V Mandarin Pumpkin Marmalade
3 tablespoons butter
2 tablespoons sugar
2 teaspoons cinnamon
You will need a 9x9 inch baking dish
Preparation & Cooking Instructions:
Preheat oven to 400 degrees. Thaw puff pastry according to package directions. Unfold
thawed pastry sheets and spread 1/2 jar of E&V Mandarin Pumpkin Marmalade (per sheet)
over entire surface, sprinkle half of the walnuts and roll gently. Repeat with next sheet.
Cut rolls in half and cut each half into 3 even rounds. Melt 1 tablespoon of butter in the
bottom of a 9x9 inch baking dish and swirl around to coat evenly. Place rolls in the
buttered pan, pour 2 tablespoons melted butter over rolls. Mix together sugar and
cinnamon and sprinkle on top of rolls. Bake for 30 minutes or until lightly golden on
top. Yields 12 rolls
2 sheets puff pastry, 17.3 oz
1/2 cup walnuts, chopped
1 jar E&V Mandarin Pumpkin Marmalade
3 tablespoons butter
2 tablespoons sugar
2 teaspoons cinnamon
You will need a 9x9 inch baking dish
Preparation & Cooking Instructions:
Preheat oven to 400 degrees. Thaw puff pastry according to package directions. Unfold
thawed pastry sheets and spread 1/2 jar of E&V Mandarin Pumpkin Marmalade (per sheet)
over entire surface, sprinkle half of the walnuts and roll gently. Repeat with next sheet.
Cut rolls in half and cut each half into 3 even rounds. Melt 1 tablespoon of butter in the
bottom of a 9x9 inch baking dish and swirl around to coat evenly. Place rolls in the
buttered pan, pour 2 tablespoons melted butter over rolls. Mix together sugar and
cinnamon and sprinkle on top of rolls. Bake for 30 minutes or until lightly golden on
top. Yields 12 rolls
