Bake-Off® Contest 42, 2006
Holland, New York

Fruit and Nut Pastries

Transfer these yummy pastries to the wire cooling racks, then place the racks over waxed paper to catch any drips of glaze.

(0)
0 reviews.
Save and Share
  • prep time 25 min
  • total time 60 min
  • ingredients 13
  • servings 8
 

Ingredients

Pastries

1/2
cup Progresso™ plain bread crumbs
2
to 2 1/2 tablespoons golden raisins
2
tablespoons packed light brown sugar
2
tablespoons flaked coconut
2
tablespoons finely chopped walnuts
1
egg white
1/2
teaspoon vanilla
5
tablespoons apricot fruit spread
1
tablespoon powdered sugar
1
can (12 oz) Pillsbury™ Grands ®! Big & Flaky crescent dinner rolls

Glaze

1/2
cup powdered sugar
1/8
teaspoon vanilla
1 1/2
to 1 3/4 teaspoons water

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line large cookie sheet with foil; lightly spray foil with cooking spray. In medium bowl, mix bread crumbs, raisins, brown sugar, coconut and walnuts.
  • 2 In small bowl, beat egg white and 1/2 teaspoon vanilla with wire whisk about 30 seconds or until frothy. Stir into brown sugar mixture until well blended. In another small bowl, place fruit spread; stir with fork to break up any large pieces of fruit.
  • 3 Cut 16x12-inch sheet of waxed paper; place on work surface. With fine strainer, sift 1 tablespoon powdered sugar onto paper. Unroll dough onto sugared paper; press into 16x8-inch rectangle, firmly pressing perforations to seal. Spread fruit spread over dough to edges. With pizza cutter, cut dough in half crosswise to make 2 (8-inch) squares.
  • 4 Top 1 dough square with brown sugar mixture, spreading evenly over fruit spread to edges of dough. With waxed paper, lift remaining dough square and turn upside down over brown sugar mixture; lightly press. Remove paper. With pizza cutter, cut filled dough into 8 (1-inch-wide) strips. Carefully twist each strip 3 times; shape into loose knot, tucking ends under (dough will be sticky). Place 3 inches apart on cookie sheet.
  • 5 Bake 17 to 25 minutes or until golden brown. Remove pastries from cookie sheet; place on wire racks. Cool 15 minutes.
  • 6 In small bowl, blend 1/2 cup powdered sugar, 1/8 teaspoon vanilla and enough water for desired drizzling consistency. Drizzle glaze over cooled pastries. If desired, place small bowl of softened butter in center of serving platter; arrange pastries on platter around bowl.
  • 1 Heat oven to 350°F. Line large cookie sheet with foil; lightly spray foil with cooking spray. In medium bowl, mix bread crumbs, raisins, brown sugar, coconut and walnuts.
  • 2 In small bowl, beat egg white and 1/2 teaspoon vanilla with wire whisk about 30 seconds or until frothy. Stir into brown sugar mixture until well blended. In another small bowl, place fruit spread; stir with fork to break up any large pieces of fruit.
  • 3 Cut 16x12-inch sheet of waxed paper; place on work surface. With fine strainer, sift 1 tablespoon powdered sugar onto paper. Unroll dough onto sugared paper; press into 16x8-inch rectangle, firmly pressing perforations to seal. Spread fruit spread over dough to edges. With pizza cutter, cut dough in half crosswise to make 2 (8-inch) squares.
  • 4 Top 1 dough square with brown sugar mixture, spreading evenly over fruit spread to edges of dough. With waxed paper, lift remaining dough square and turn upside down over brown sugar mixture; lightly press. Remove paper. With pizza cutter, cut filled dough into 8 (1-inch-wide) strips. Carefully twist each strip 3 times; shape into loose knot, tucking ends under (dough will be sticky). Place 3 inches apart on cookie sheet.
  • 5 Bake 17 to 25 minutes or until golden brown. Remove pastries from cookie sheet; place on wire racks. Cool 15 minutes.
  • 6 In small bowl, blend 1/2 cup powdered sugar, 1/8 teaspoon vanilla and enough water for desired drizzling consistency. Drizzle glaze over cooled pastries. If desired, place small bowl of softened butter in center of serving platter; arrange pastries on platter around bowl.

EXPERT TIPS

toggle

Expert Tips

To reheat 1 pastry, place in microwave on paper towel; microwave on High 15 to 20 seconds or until warm.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pastry
Calories
290
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
400mg
400%;
Total Carbohydrate
47g
47%
(Dietary Fiber
1g
1%
  Sugars
24g
24%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.