Nutty Crescent Pastries

Source: The Pampered Chef

Pastries:
1 (15 ounce) package refrigerated pie crusts (2 crusts)
1/3 cup nuts, finely chopped, divided
3 bars (1.55 ounce each) milk chocolate candy
1/4 cup granulated sugar
3/4 teaspoon Pantry Korintje Cinnamon

Glaze:
1/2 cup powdered sugar
2 teaspoons milk

Heat oven to 425 degrees 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 widest end of wedge, roll up to opposite point. Place point side down on flat Baking Stone.

Bake 14 to 15 minutes or until golden brown. Remove pastries to Nonstick Cooling Rack; cool completely.

For glaze, mix powdered sugar and milk until smooth; drizzle over cooled pastries. Sprinkle evenly with remaining nuts.

Yield: 32 pastries