Nutty Crescent Pastries
A simple filling of rich milk chocolate, chopped nuts and cinnamon gets rolled in triangles of convenience pastry for these tempting crescents.
- 1 package (15 ounces) refrigerated pie crusts (2 crusts)
- 1/3 cup nuts, finely chopped, divided
- 3 bars (1.55 ounces each) milk chocolate candy
- 1/4 cup granulated sugar
- 3/4 teaspoon Korintje Cinnamon
- 1/2 cup powdered sugar
- 2 teaspoons milk
Preheat oven to 425°F. For pastries, let pie crusts stand at room temperature 15 minutes. Finely chop nuts using Food Chopper. Break chocolate into squares and place in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1 minute, or until chocolate is melted and smooth, stirring after 30 seconds. Stir in 3 tablespoons of the nuts, sugar and Cinnamon; set aside.
Cut each crust into 16 wedges using Pizza Cutter. Place a rounded 1/2 teaspoon of the chocolate mixture onto widest end of each wedge. Starting at the widest end of wedge, roll up to opposite point. Place point side down on flat Rectangle Stone.
Bake 14-15 minutes or until light golden brown. Remove pastries to Stackable Cooling Rack; cool completely.
For glaze, mix powdered sugar and milk until smooth; drizzle over cooled pastries. Sprinkle evenly with remaining nuts.
- 32 pastries
32 servings of 1 pastry
Nutrients per serving:
Calories 100, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Carbohydrate 12 g, Protein less than 1 g, Sodium 50 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
1 fruit, 1 fat (1 carb, 1 fat)
When cutting pie crusts into wedges, a ruler can be used as a guide for the Pizza Cutter.
Spoon glaze into the blade of the V-Shaped Cutter and drizzle over pastries.
The benefits to baking with Stoneware are numerous. Because Stoneware heats evenly and then retains that heat, it produces exceptionally crisp crusts and moist interiors and promotes even baking and browning.