Tuesday, November 14, 2017

RASPBERRY PASTRY ROLL-UPS

INGREDIENTS

    • 1 refrigerated pie crust ( rolled kind work best)
    • 4 tablespoons raspberry jam
    • powdered sugar

DIRECTIONS

  1. Unroll piecrust onto countertop. Spread 4 tbs jam over piecrust leaving a 1/2 inch borderat the dough's edge.
  2. Using a pastry wheel or pizza cutter, CUT piecrust into 16 wedges.
  3. 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 lightly browned.
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