PB & J Crescents

A favourite of kids everywhere. And by kids, we mean everyone.

  • Baking time: 30 minutes
  • Makes: 48 Crescents
  • Freezing: Excellent
2 cups (500 mL) Robin Hood® Original All Purpose Flour
1 cup (250 mL) cold butter, cut into cubes
1 cup (250 mL) cold cream cheese, cut into cubes
1 cup (250 mL) Sugar in the Raw® Natural Turbinado Sugar
½ cup (125 mL) salted peanuts, chopped
1 cup (250 mL) creamy peanut butter, softened
1 cup (250 mL) Smucker’s® Simple Blends® Wildberry Fruit Spread
1 egg, beaten
¼ cup (50 mL) Sugar in the Raw Natural Turbinado Sugar
¼ cup (50 mL) salted peanuts, chopped
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.