PB & J Crescents
Ingredients
- Dough:
- 2 cups Robin Hood® Original All Purpose Flour
- 1 cup cold butter, cut into cubes
- 1 cup cold cream cheese, cut into cubes
- Filling:
- 1 cup Sugar in the Raw® Natural Turbinado Sugar
- 1/2 cup salted peanuts, chopped
- 1 cup creamy peanut butter, softened
- 1 cup Smucker’s® Simple Blends® Wildberry Fruit Spread
- Glaze:
- 1 egg, beaten
- 1/4 cup Sugar in the Raw Natural Turbinado Sugar
- 1/4 cup salted peanuts, chopped
Directions
Dough
Step 1:
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.
Filling
Step 4:
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 ¼ cup (50 mL) peanut butter. Top the peanut butter with ¼ cup (50 mL) jam. Sprinkle with ¼ sugar mixture.
Step 6:
Slice each circle into 12 wedges. Roll up each wedge from the wide end. Place on prepared baking sheets.
Glaze
Step 7:
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.