Pb & J Crescents
Ingredients
- Dough:
- 2 cups (500 mL) Robin Hood® Original All Purpose Flour
- 1 cup (250 mL) cold butter, cut into cubes
- 1 cup (250 mL) cold cream cheese, cut into cubes
- Filling:
- 1 cup (250 mL) natural turbinado sugar
- 1/2 cup (125 mL) salted peanuts, chopped
- 1 cup (250 mL) creamy peanut butter, softened
- 1 cup (250 mL) Smucker’s® Simple Blends® Wildberry Fruit Spread
- Glaze:
- 1 egg, beaten
- 1/4 cup (50 mL) natural turbinado sugar
- 1/4 cup (50 mL) salted peanuts, chopped
Directions
Step 1:
Dough: Place flour in a large bowl or food processor. Add butter. Using a processor, pastry blender or 2 knives, cut butter into flour until crumbly. Add cream cheese and combine until dough holds together.
Step 2:
Divide dough into 4 and wrap in plastic wrap. Refrigerate for 2 hours or overnight.
Step 3:
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
Step 4:
Filling: Combine sugar and peanuts in a small bowl.
Step 5:
Roll each ball of dough into a 10” (25 cm) circle. Spread each circle with 1/4 cup (50 mL) peanut butter. Top the peanut butter with 1/4 cup (50 mL) jam. Sprinkle with ¼ sugar mixture.
Fun with fractions! When slicing the circles into wedges, start by cutting down the middle and show your kids how two 1/2 slices can equal a whole. Continue slicing and show them how two 1/4 slices equal a 1/2 slice and so on until you get 12 wedges.
Step 6:
Slice each circle into 12 wedges. Roll up each wedge from the wide end. Place on prepared baking sheets.
Step 7:
Glaze: Brush each crescent with egg and sprinkle with sugar and peanuts.
Step 8:
Bake in preheated oven, 25 to 30 minutes or until golden. Cool on wire cooling rack.