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Cranberry & White Chocolate Crescent Pastries

1   cup (250 mL) sweetened dried cranberries
3/4   cup (175 mL) water
1   orange
1/2   pkg (14.1 oz/400 g) refrigerated pie crust (1 crust), softened according to package directions
3/4   cup (175 mL) white chocolate morsels, divided
1/4   cup (50 mL) walnut pieces, toasted
  1. Preheat oven to 400°F (200°C). Place cranberries and water in Small Micro-Cooker®. Microwave, covered, on HIGH 2-3 minutes or until cranberries are very soft; drain. Zest orange with Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL). Process cranberries and zest in Manual Food Processor until smooth.
  2. Unroll crust onto Large Round Stone with Handles. Spread cranberry mixture evenly over crust, leaving a 1/2-in. (1-cm) border. Place 1/2 cup (125 mL) of the chocolate morsels and walnuts in processor and coarsely chop. Sprinkle evenly over cranberry mixture.
  3. Using Pizza Cutter, cut crust into 16 wedges. Starting at the wide end, roll up wedges to the point. Arrange pastries on stone, spacing 1 in. (2.5 cm) apart. Bake 20-23 minutes or until golden brown; remove pastries from oven to Stackable Cooling Rack.
  4. Meanwhile, place remaining 1/4 cup (50 mL) chocolate morsels in (1-cup/250-mL) Prep Bowl; microwave, uncovered, on HIGH 45-60 seconds or until almost melted. Stir until smooth. Pour melted chocolate into resealable plastic bag; trim corner. Drizzle pastries with chocolate; cool 5 minutes.

Yield: Serves 16

Nutrients per serving: (1 pastry): Calories 130, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 5 mg, Sodium 70 mg, Carbohydrate 17 g, Fiber 1 g, Protein 1 g

Cook's Tips: This recipe can be prepared up to 4-5 days in advance. Cool pastries completely and store in an airtight container.