English Tea Pastries

"It's tea time! These are quick, throw-together treats that are perfect for dunking in tea (and coffee too). And remember, you can make as many as you need by using more packages of crescent rolls (and everything else too). Posted for ZWT 6."
 
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photo by BLUE ROSE photo by BLUE ROSE
photo by BLUE ROSE
Ready In:
27mins
Ingredients:
5
Yields:
16 pieces
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ingredients

  • 1 (8 ounce) package refrigerated crescent dinner rolls (8 rolls per package)
  • 3 tablespoons strawberry fruit preserves (or jam) or 3 tablespoons raspberry fruit preserves (or jam)
  • 1 tablespoon butter, melted
  • 1 tablespoon chopped blanched almond
  • 1 tablespoon confectioners' sugar
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directions

  • Preheat the oven to 375 degrees. Separate the crescent rolls into individual triangles. Cut each triangles in half lengthwise, making 16 long triangles.
  • spread about 1/2 t. of preserves over each triangle. Roll each triangle from the wide end to the point, and place on a cookie sheet that has been sprayed with nonstick cooking spray.
  • Brush with butter and sprinkle with chopped nuts. Bake for 15-17 minutes, or until golden. When cool, sprinkle with the confectioners' sugar and serve.

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Reviews

  1. What a lovley pastry!<br/><br/>I did not expect my family to love this one so much.<br/><br/>Because I ran out of nuts I chosee to add oatmeal on top of this.<br/><br/>Looking forward to trying different jams the next time.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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