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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This filling came from a recipe for breakfast buns from Sunrise Cookbook put out by the National Reye's Syndrome Foundation. It works well in this adaptation. Ingredients:
1 cup raisins |
3/4 cup water |
1/4 cup orange marmalade (or apricot preserves) |
2 tablespoons flour |
2 tablespoons brown sugar |
1 tablespoon butter |
2 teaspoons fresh lemon rind, grated |
2 tablespoons fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
1/8 teaspoon nutmeg, fresh grated |
1 tablespoon sugar |
1 egg |
2 (8 count) cans pillsbury refrigerated crescent dinner rolls |
Directions:
1. Combine in a saucepan raisins and water, bring to a boil, then simmer 5 minutes.
2. Add next ten ingredients (marmalade to nutmeg).
3. Cook over medium heat, stirring constantly, until thick.
4. Cool enough to be just warm to touch. If too hot will start cooking the crescents too quickly.
5. Heat oven to 350 degrees.
6. Open and unroll crescents. Separate.
7. Place one tsp of filling on crescent and spread out leaving small border on all sides. Rollup from wide side to tip.
8. Place tip-side down on a very lightly oil sprayed cookie sheet.
9. Beat egg with 1/2 tsp water and brush crescents. Sprinkle sugar lightly over tops.
10. Bake 12-15 minutes or until lightly brown. Watch carefully as to not burn the bottoms.
11. These are wonderful served warm.
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