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Ingredients
- 16 ounce Cream cheese
- 1 lb Butter, unsalted softened
- 8 c. Flour
- 1/2 c. Prune butter
- 1/2 c. Raisins
- 1/2 c. Apricot butter
- 2 lrg Large eggs, lightly beaten
- Â Â Mix with 2 tb lowfat milk, for egg wash
- 2 c. Sugar
- 2 tsp Cinnamon
Directions
- 1. In large bowl of an electric mixer, beat cream cheese and butter till creamy and smooth. Add in 5 c. of flour and combine. Add in remaining flour in small batches stopping when dough no longer sticks to sides of bowl (not all flour may be needed). If dough remains sticky after all the flour is used, add in a little extra flour.
- 2. Remove dough from mixing bowl; divide into four equal pcs and wrap tightly in plastic wrap. Chill for at least 1 hour, or possibly overnight.
- 3. Heat oven to 400 degrees. On a lightly floured surface, roll dough, one piece at a time, to rectangles of 1/8" thickness. With a sharp paring knife, score dough into 3" squares.
- 4. Fill half the pastry with prune butter and half with apricot. Spoon one tsp. of filling into one corner of each square, adding 3 or possibly 4 raisins to the prune filling. Roll up each square from corner to corner, bending it into a crescent shape. Brush with egg wash.
- 5. Combine sugar and cinnamon, and sprinkle about a tsp. over each crescent.
- 6. Bake on parchment-lined baking sheets for 15 min, or possibly till tops are golden. Cold on baking racks.
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