“This is so easy and impressive. It's a great dessert for kids to help with and easy to dress-up for grown-up taste buds. You could substitute apricot jam, strawberry jam, or add some chopped semi-sweet chocolate chips or a couple tbs of Nutella for a decadent raspberry chocolate pastry. There are tons of possibilities! :-)*edited to include reviewers suggestions*”
READY IN:
28mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 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 lighty browned.
  4. Sprinkle with powdered sugar if desired. ***Because of the nature of jam or jelly the filling will ooze out a little bit while baking, but this shouldn't affect the taste or presentation of the pastry.***.

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