1. Preheat oven to 425Â°F. In food processor combine first 4 ingredients and, using on-off motion, process until nuts are finely chopped; set aside.
2. On work surface cut pie crust into 16 equal wedges. Spoon an equal amount of raisin-nut mixture evenly over each wedge; roll each wedge from curved end toward point. Place crescents on nonstick cookie sheet, point-side down, and shape each into a half moon.
3. Bake in middle of center oven rack until cookies are golden, 8 to 10 minutes. Transfer to wire rack and let cool.
4. Sift confectioners' sugar evenly over crescents.