Nutty Crescent Pastries
Yield: 32 pastries
Ingredients
Pastries
- 1 (15 ounce) package refrigerated pie crusts (2 crusts)
- 1/3 cup nuts, finely chopped, divided
- 3 (1.55 ounce) bars milk chocolate candy
- 1/4 cup granulated sugar
- 3/4 teaspoon Pantry Korintje Cinnamon
Glaze
- 1/2 cup powdered sugar
- 2 teaspoons milk
Instructions
- Heat oven to 425 degrees F.
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.
Glaze
- Mix powdered sugar and milk until smooth; drizzle over cooled pastries. Sprinkle evenly with remaining nuts.
Attribution
Recipe credit: Pampered Chef
