Date-nut Pastries Recipe

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Date-Nut Pastries

Sharon Colyer


This easy recipe is from Better Homes and Gardens - Tasty Timesaving Cooking cookbook. Tasty as is, or use some orange zest with the filling, to give it a little pizazz.

pinch tips: How to Fold Ingredients






25 Min


15 Min




1/2 pkg
of a 15 oz. folded refrigerated unbaked piecrust or use unbaked crescent roll type dough
1/2 can(s)
of a 12 oz. (1/2 cup) date cake and pastry filling
1/3 to 1/2 c
coarsely chopped pecans
sugar or cinnamon sugar
for a variation, zest some orange peel and put a pinch on top of date filling, before putting on pecans

Directions Step-By-Step

Preheat oven to 450°F. Lightly grease baking sheet.
Let pie crust stand at room temperature for 5 minutes. Unfold piecrust, and cut crust into 8 wedges. (If using crescent roll type dough, sprinkle a little flour, on a clean flat surface. Lay down dough. And, sprinkle a little flour on, the top side of the dough. Flatten dough slightly, with a rolling pin. If rolling causes perforations to seal, take a sharp knife to cut the dough, in that area.) Spread about 1 tablespoon of the date filling, near the wide end of each wedge. If using orange peel, put it on date filling, before putting on pecans. Sprinkle about 1 tablespoon of chopped pecans atop the filling on each wedge. Starting at the wide end, roll up each wedge.
Place, point down, on prepared baking sheet. Sprinkle pastries with sugar. Bake 12-15 minutes, or until golden. Serve warm. Makes 8 servings.

About this Recipe