Spicy Raisin Crescents Recipes

GOAT CHEESE-RAISIN CRESCENTS

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray.
• Unroll dough; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Sprinkle triangles evenly with goat cheese, raisins and walnuts; drizzle with honey. Starting at shortest side of triangle, roll to opposite point. Place rolls on cookie sheet.
• Bake 15 minutes or until golden brown. Serve warm.

CINNAMON CRESCENTS

Steps:

• Combine flour and baking powder in a large bowl; cut in butter until crumbly. Stir in milk and egg. Divide into three portions; shape each portion into a ball., Combine sugar and cinnamon; sprinkle a third over a pastry board or a surface. Roll one ball into a 12-in. circle; cut into 12 wedges. Roll up from wide edge. Repeat with the remaining dough and cinnamon sugar. Place rolls with point side down on a lightly greased baking sheets; form into crescent shapes. Bake at 350° for 16-18 minutes or until lightly browned (do not overbake)., For optional glaze, combine confectioners' sugar, cinnamon and milk until smooth. Drizzle over cooled crescents.

CINNAMON RAISIN CRESCENTS

Steps:

• In a large bowl, sprinkle the yeast on the warm water and stir until dissolved. Stir in the melted butter. Beat in the eggs and sugar until well blended. Gradually mix in flour. Place dough in an airtight container and refrigerate for at least 3 hours and up to 3 days.
• Preheat oven to 350 degrees F (175 degrees C). Mix together the 1/2 cup sugar and cinnamon. Set aside. Divide dough into 6 equal parts. Sprinkle the cinnamon-sugar mixture into a shallow pan.
• Roll out dough into a circle on a flat surface to 1/8 inch thickness. Press dough into shallow pan and sprinkle again with cinnamon-sugar mixture. Cut dough into 8 wedges, as a pie. Sprinkle raisins on each wedge and roll each wedge, starting from widest to point, as a crescent roll. Place each roll on cookie sheets, about 2 inches apart. Let crescents stand 15 minutes before baking.
• Bake 15 minutes in the preheated oven, or until golden. Let cool on wire racks.

CINNAMON RAISIN CRESCENTS

Steps:

• In a large bowl, sprinkle the yeast on the warm water and stir until dissolved. Stir in the melted butter. Beat in the eggs and sugar until well blended. Gradually mix in flour. Place dough in an airtight container and refrigerate for at least 3 hours and up to 3 days.
• Preheat oven to 350 degrees F (175 degrees C). Mix together the 1/2 cup sugar and cinnamon. Set aside. Divide dough into 6 equal parts. Sprinkle the cinnamon-sugar mixture into a shallow pan.
• Roll out dough into a circle on a flat surface to 1/8 inch thickness. Press dough into shallow pan and sprinkle again with cinnamon-sugar mixture. Cut dough into 8 wedges, as a pie. Sprinkle raisins on each wedge and roll each wedge, starting from widest to point, as a crescent roll. Place each roll on cookie sheets, about 2 inches apart. Let crescents stand 15 minutes before baking.
• Bake 15 minutes in the preheated oven, or until golden. Let cool on wire racks.

SPICY RAISIN CRESCENTS

Steps:

• Combine in a saucepan raisins and water, bring to a boil, then simmer 5 minutes.
• Add next ten ingredients (marmalade to nutmeg).
• Cook over medium heat, stirring constantly, until thick.
• Cool enough to be just warm to touch. If too hot will start cooking the crescents too quickly.
• Heat oven to 350 degrees.
• Open and unroll crescents. Separate.
• Place one tsp of filling on crescent and spread out leaving small border on all sides. Rollup from wide side to tip.
• Place tip-side down on a very lightly oil sprayed cookie sheet.
• Beat egg with 1/2 tsp water and brush crescents. Sprinkle sugar lightly over tops.
• Bake 12-15 minutes or until lightly brown. Watch carefully as to not burn the bottoms.
• These are wonderful served warm.