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Fruit and Nut Pastries

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  0 reviews
  • 25 min prep time
  • 60 min total time
  • 13 ingredients
  • 8 servings
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Transfer these yummy pastries to the wire cooling racks, then place the racks over waxed paper to catch any drips of glaze.

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

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

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pastry
Calories
290
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
400mg
16%
Total Carbohydrate
47g
16%
Dietary Fiber
1g
5%
Sugars
24g
24%
Protein
4g
4%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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