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Nutrition Facts
Serving Size 1 (38g) Recipe makes 8 servings
Calories 108
Calories from Fat 46		(42%)
Amount Per Serving		%DV
	Total Fat 5.2g	7%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 105mg		4%
Potassium 25mg		0%
Total Carbohydrate 14.7g		4%
	Dietary Fiber 0.3g	1%
	Sugars 5.5g
Protein 0.7g		1%
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Recipe #174796 | 28 min | 8 min prep | add private note

⁽³³⁾ RATE IT NOW Print Recipe

By: akgrown
Jun 26, 2006

This is so easy and impressive. It's a great dessert for kids to help with and easy to dress-up for grown-up taste buds. You could substitute apricot jam, strawberry jam, or add some chopped semi-sweet chocolate chips or a couple tbs of Nutella for a decadent raspberry chocolate pastry. There are tons of possibilities! *edited to include reviewers suggestions*

SERVES 8 (change servings and units)

Ingredients

1 refrigerated pie crust (rolled kind work best)
4 tablespoons raspberry jam
powdered sugar

Directions

1
Unroll piecrust onto countertop. Spread 4 tbs jam over piecrust leaving a 1/2 inch borderat the dough's edge.
2
Using a pastry wheel or pizza cutter, piecrust into 16 wedges.
3
Starting at outer edge of pastry, roll wedges into crescents. Place on parchment-lined baking sheet and bake for 15-20 minutes at 375*. Or until lighty browned.
4
Sprinkle with powdered sugar if desired. ***Because of the nature of jam or jelly the filling will ooze out a little bit while baking, but this shouldn't affect the taste or presentation of the pastry.***.

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Featured Reviews for This Recipe

From: Cookin'withGas

On Dec 25, 2008

I'm not going to leave a rating on this one because obviously many people have been able to make a great product from it...However I was not one of them! The jam melted completely out of mine, scorched on the parchment, virtually supergluing my crescents to the paper! I really dislike throwing food away but I had no choice sigh Thanks anyway for sharing!

0 people found this review helpful

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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

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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!!

18 people found this review helpful

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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.

17 people found this review helpful

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