• 1/2 cup dark raisins
  • 2 ounce pecan, walnut, or almond meats
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 folded commercial refrigerator pie crust
  •  Powdered sugar to sprinkle

Place an oven rack in center of the oven. Preheat oven to 425 degrees. In a food processor or blender, combine raisins, nuts, sugar, and cinnamon. Blend, using the on-off switch, to finely chop, but not pulverize, mixture. Unfold pie crust on a lightly floured board. With a rolling pin, roll pastry thinner; retaining the round shape. Cut crust in 16 equal wedges. Divide raisin mixture evenly over each wedge. Roll each wedge, beginning with wide edge toward the point. Prepare a baking pan with spray-oil. Place pastries with the point side down, and gently form into a crescent. Bake in preheated oven for 8 to 10 minutes or until golden. Remove pastries to a wire rack to cool; then lightly sprinkle tops with powdered sugar.