Cranberry & White Chocolate Crescent Pastries

Good for tiered tower - nice presentation From Pampered Chef

Yield: 16 servings
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  • 1 cup(s) sweetened dried cranberries
  • 3/4 cup(s) water
  • 1 whole(s) orange
  • 1/2 package(s) refridgerated pie crust (1 crust) softened according to package directions
  • 3/4 cup(s) white chocolate morsels divided
  • 1/4 cup(s) walnut pieces toasted


  1. 1. Preheat oven to 400 degrees. Place cranberries and water in small micro-cooker; microwave, covered, on high 2-3 minutes or until cranberries are very soft; drain. Zest orange to measure 1 tsp. Process cranberries and zest in manual food processor until smooth.

  2. 2. Unroll crust onto large round stone. Spread cranberry mixture evenly over crust, leaving a 1/2 in. border. Place 1/2 cup of the chocolate morsels and walnuts in processor and coarsely chop. Sprinkle evenly over cranberry mixture.

  3. 3. Using pizza cutter, cut crust into 16 wedges. Starting at the wide end, roll up wedges to the point. Arrange pastries on stone, spacing 1 in. apart. Bake 20-23 minutes or until golden brown; remove pastries from oven and place on cooling rack.

  4. 4. Meanwhile, place remaining 1/4 cup chocolate morsels in microwave safe bowl and microwave, uncovered, on high 45-60 seconds or until almost melted. Stir until smooth. Pour melted chocolate into resealable plastic bag; trim corner. Drizzle pastries with chocolate; cool 5 minutes.
December 2012

This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.

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