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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From The Great Big Butter Cookbook . Prep time is a guess. Ingredients:
6 ounces cream cheese, at room temperature |
1/2 lb butter, at room temperature |
2 cups all-purpose flour |
1/4 teaspoon salt |
10 ounces frozen chopped spinach, thawed and squeezed dry |
6 ounces monterey jack cheese, shredded |
2 eggs |
1/4 teaspoon salt |
Directions:
1. To make the pastry, beat together the cream cheese and butter. Add the flour and salt; blend well. Shape into two oval discs. Wrap each disc in plastic wrap and refridgerate until firm, about 40 minute.
2. Preheat the oven to 350*.
3. To make the filling, in a medium bowl, combine the spinach, cheese, 1 egg and salt; mix well.
4. On a lightly floured surface, roll out the pastry (one oval at a time) to 1/8th inch thickness. Cut into circles with a 3 inch biscuit cutter or the mouth of a wine glass. Spoon one heaping teaspoon of filling onto the center of each circle. Fold the dough in half over the filling to form a crescent; press the edges together firmly to seal.
5. Beat the remaining egg until frothy; brush evenly over crescents.
6. Place the crescents on an ungreased baking sheet about 1/2 inch apart. Bake for about 20 min or until golden brown. Serve warm or at room temperature.
7. Crescents may be prepared and frozen up to 4 weeks before baking. Do not thaw before baking.
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