- 1 pkg refrigerated pie crusts
- ½ cup Speculoos spread
- 1 cup sugar
- 2 Tbsp cinnamon
- 2 tsp ginger (or more to taste)
- ½ cup (or so) chopped pecans
- Egg wash (just one egg beaten with a fork)
- Coarse sugar (optional)
- Preheat oven to 350 degrees F. Line 2 pans with silicone liners, parchment paper, or use an Heirloom cookie sheet. Set aside.
- In a small bowl, combine the sugar, cinnamon and ginger with a little spoon until combined. Add more cinnamon, ginger, pumpkin pie spice, a pinch of nutmeg -- whatever -- to suit your taste.
- On a clean, flat work surface, roll out the pie crusts. Spread each surface generously with the Speculoos spread. Sprinkle evenly with the chopped nuts and then copiously pour the cinnamon sugar mixture evenly over the nuts.
- Using a sharp paring knife, cut each pie crust like a pizza; you should get about 16 triangle-sized pieces out of each pie crust. Starting with the larger end, roll the pie crusts up crescent-roll style, trying to enclose the nuts if you can.
- Place the cookies on the baking sheet, about ½" apart. Brush lightly with the egg wash; sprinkle with the coarse sugar if you'd like. Bake for approx. 10-12 minutes or until golden brown. Remove from oven and serve!