Total Time
27mins
Prep 15 mins
Cook 12 mins

Sweet and tart. Light and airy.

Ingredients Nutrition

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

Directions

  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 with powdered sugar 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.
Most Helpful

Very yummy, a little effort with the overnight resting though. I think these would be so much fun for children to make, pressing out the pastry and folding over. I didn't stir the cream cheese in with a spoon but mashed it in with my hands like scone dough. Next time I will buy almond meal so that it sticks better, I think mine was a little chunky this time.

Sassy Syrah February 05, 2004