Quick Rugelach Raisin Crescents Recipe
Ingredients
| Dark raisins | 1/2 Cup (16 tbs) | |
| 2 ounces shelled walnuts or blanched almonds | ||
| Granulated Sugar | 1 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
| 1 refrigerated ready-to-bake 9-inch pie crust | ||
| Confectioner’s 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.
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.
Chef
