Raspberry Crescents

25 Jan

– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 cup butter, cut up
– 1 (12 ounce) package cream cheese, room temperature, beaten to make it fluffy
– 2 1/2 cups raspberry preserves
– 1 egg white, lightly beaten
– 3/4 cup finely chopped almonds
– 1/2 cup sugar
– 1 teaspoon cinnamon

  1. Stir together flour and salt; cut in butter with a pastry blender until crumbly.
  2. Stir in cheese until blended.
  3. Shape mixture into 1-inch balls.
  4. Cover and chill 8 hours.
  5. Pat each ball on a lightly floured surface into a 2 1/2-inch circle.
  6. Spoon 1 teaspoon raspberry in center of each circle.
  7. Fold circles in half, pressing edges to seal making sure no air is inside.
  8. Place on lightly greased baking sheets.
  9. Brush with egg white.
  10. Stir together 1/2 cup sugar,cinnamon and almonds; sprinkle evenly over crescents.
  11. Bake at 375° for 12 to 15 minutes or until lightly browned.

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