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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cranberry & White Chocolate Crescent Pastries Recipe

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This recipe for Cranberry & White Chocolate Crescent Pastries is from Mom's Favorites and More, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sweetened dried cranberries
¾ cup water
1 orange
½ pkg refrigerated pie crust (1 crust), softened according to package directions
¾ cup white chocolate morsels, divided
¼ cup walnut pieces, toasted
Directions:
Directions:
1. Preheat oven to 400ºF. Place cranberries and water in small bowl,
covered, on HIGH 2 – 3 minutes or until cranberries are very soft; drain.

2. Zest orange with to measure 1 tsp. Process cranberries and zest in Food Processor until smooth.

3. Unroll crust onto. Spread cranberry mixture evenly over crust,
leaving a ½-in. border.

4. Place ½ cup of the chocolate morsels and walnuts in
processor and coarsely chop. Sprinkle evenly over cranberry mixture.

5. Cut crust into 16 wedges. Starting at the wide end, roll up wedges to the point.
Arrange pastries on cooking stone or cookie sheet, spacing 1 in. (2.5 cm) apart.

6. Bake 20 – 23 minutes or until golden brown; remove pastries from oven to cooling rack.

7. Meanwhile, place remaining ¼ cup (50 mL) chocolate morsels in bowl;
microwave, uncovered, on HIGH 45 – 60 seconds or until almost melted. Stir until smooth.

8. Pour melted chocolate into resealable plastic bag; trim corner. Drizzle pastries with chocolate; cool 5 minutes.

 

 

 

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