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Recipe Summary

prep:
45 mins
chill:
8 hrs
bake:
20 mins
total:
9 hrs 5 mins
Yield:
Makes 64 pastries
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating until fluffy. Stir in flour and salt. Divide dough into 8 equal portions; flatten each portion into a disk; wrap each disk separately in plastic wrap. Chill 8 hours.

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  • Roll 1 portion of dough at a time into an 8-inch circle on a lightly floured surface. Spread with 3 tablespoons Cranberry-Pecan Filling, leaving a 1/2-inch border around edge. Cut circle into 8 wedges; roll up wedges, starting at wide end, to form a crescent shape. Place, point side down, on a lightly greased baking sheet. Brush gently with egg; sprinkle evenly with sparkling sugar. Repeat procedure with remaining dough and filling.

  • Bake at 350° on a lightly greased baking sheet for 20 minutes or until golden brown. Remove to wire racks to cool completely.

  • Note: Sparkling sugar is available at stores that sell cake-decorating supplies.

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