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Quick Rugelach Raisin Crescents

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Ingredients
  Dark raisins 1⁄2 Cup (8 tbs)
  Shelled walnuts/Blanched almonds 2 Ounce
  Granulated sugar 1 Tablespoon
  Ground cinnamon 1 Teaspoon
  Refrigerated 9 inch pie crust 1 (Ready To Bake)
  Confectioners' sugar 1 Teaspoon
Directions

1. Preheat oven to 425°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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Raisin
Interest: 
Kids, Quick

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