PB & J Crescents

A favourite of kids everywhere. And by kids, we mean everyone.
  • Baking time: 30 minutes
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  • Makes: 48 Crescents
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  • Freezing: Excellent
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Ingredients
Topping
2 cups (500 mL) Robin Hood® Oats
¾ cup (175 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
½ cup (125 mL) Robin Hood® Original All Purpose Flour
½ cup (125 mL) chopped pecans, optional
1 tsp (5 mL) cinnamon
¼ tsp (1 mL) salt
¾ cup (175 mL) butter, melted
Filling
¾ cup (175 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
2 tbsp (30 mL) Robin Hood® Original All Purpose Flour
1 tsp (5mL) cinnamon
¼ tsp (1 mL) salt
2 lb (1 kg) ripe pears, peeled, cored and cut into ½” (1.3 cm) cubes (about 3 cups (750 mL))
2 lb (1 kg) apples, peeled, cored and cut into ½” (1 cm) cubes (about 3 cups/750 mL)
2 cups (500 mL) blueberries, fresh or frozen
Preparation
1Dough: Place flour in a large bowl or food processor. Add butter. Using a processor, pastry blender or 2 knives, cut butter into flour until crumbly. Add cream cheese and combine until dough holds together.
2Divide dough into 4 and wrap in plastic wrap. Refrigerate for 2 hours or overnight.
3Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
4Filling: Combine sugar and peanuts in a small bowl.
5Roll each ball of dough into a 10” (25 cm) circle. Spread each circle with ¼ cup (50 mL) peanut butter. Top the peanut butter with ¼ cup (50 mL) jam. Sprinkle with ¼ sugar mixture.
6Slice each circle into 12 wedges. Roll up each wedge from the wide end. Place on prepared baking sheets.
7Glaze: Brush each crescent with egg and sprinkle with sugar and peanuts.
8Bake in preheated oven, 25 to 30 minutes or until golden. Cool on wire cooling rack.