1/2 pkgof 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 ccoarsely 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
How to Make Date-Nut Pastries
- 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.