Raspberry Pastry Roll-Ups

From: velvetwing

On Feb 10, 2008

I've made this twice... The first time with sf rasberry jam and it turned out really good. Most recently I made with lemon curd. The lemon curd seeped out alot, but to finish off these treats I made some powdered sugar icing with lemon extract. In the end I think I enjoyed the lemon ones the most but looking forward to trying with different fillings. This is really a fun and super easy treat to make. Thank you

From: cuppycakes

On Feb 8, 2008

I have the same problem as previous reviewers. The pie crust is not done at 15 minutes but the jam is scorched at 20. I used parchment paper but they stuck to the paper because the jam was scorched.

From: katie in the UP

On Jul 29, 2006

I used 2X the amount of jam, so when it baked out...there was still plenty in the rolls!! I also sprinkled powdered sugar on them! This was a 20 minute snack from start to finish!! Perfect for a quick snack with coffee!! Just a note: Don't skip the parchment paper!! I'm so glad I used it! ) Thank you akgrown!!

From: KelBel

On Jul 16, 2006

These were very simple to make, however, you have to be very careful using chocolate spread (like nutella). I made one crust with lemon marmalade, and they turned out fantastic. The second crust I used a Belgain honey chocolate spread. I guess I used too much, because the chocolate ooozed out and made a pool of burned chocolate around the crescent cookie. Next time I will probably use mini chocolate chips so there isn't the melting oozing factor, or just stick with jelly or marmalade.