Fruit Crescents
Yield
2 dozenPrep
15 minCook
30 minReady
1 hrsTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| 1 | cup |
butter
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | x |
apricot preserves (jam)
|
*
|
| 1 | x |
powdered sugar
e |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 237 | ml |
butter
|
|
| 473 | ml |
all-purpose flour
|
|
| 1 | x |
apricot preserves (jam)
|
*
|
| 1 | x |
powdered sugar
e |
*
|
Directions
In a large bowl, cut cream cheese and butter into flour.
Mix into a smooth ball.
Chill dough for about 30 minutes.
Preheat oven to 350℉ (180℃).
Roll dough out onto wax paper, about 1/8¼ inch thick.
Cut into 3-inch squares. Put 1 teaspoon preserves slightly off the center of each square.
Fold dough over to enclose preserves and form a triangle, but don't come quite to the edge with the top flap.
Roll dough toward the point and smooth and seal edges.
Bend in ends of rolled dough to give a crescent effect.
Bake at 350℉ (180℃). for 25 to 30 minutes, or until light brown.
Remove and cool on wire racks.
Roll in confectioners sugar.
