Ingredients:
1 refrigerated pie crusts ( rolled kind work best)
4 tablespoons raspberry jam
powdered sugar
Directions:
Unroll piecrust onto countertop. Spread 4 tbs jam over piecrust leaving a 1/2 inch borderat the dough’s edge.
Using a pastry wheel or pizza cutter, piecrust into 16 wedges.
Starting at outer edge of pastry, roll wedges into crescents. Place on parchment-lined baking sheet and bake for 15-20 minutes at 375*. Or until lighty browned.
Sprinkle with powdered sugar if desired. ***Because of the nature of jam or jelly the filling will ooze out a little bit while baking, but this shouldn’t affect the taste or presentation of the pastry.***.
Servings: 8
Time preparation: 8 min.
Time total: 28 min.