Total Calories: 13
Into a medium saucepan, crumble mincemeat and add water. Cook and stir over medium heat until lumps are thoroughy broken and moistened. Boil for 1 minute. Add apple, stir and set aside.
Preheat oven to 450°. For ease in handling, prepare one batch of pastry at a time. On a lightly floured surface, roll one batch of pastry to 1/16 -inch thickness. Cut into twenty 2 1/2 -inch circles. Place 1/2 teaspoon of the filling in center of each circle fold in half. With tines of a fork, press edges together pierce top to allow steam to escape. Repeat with remaining pastry. Place 1 inch apart on ungreased baking sheets.
In a small bowl, combine egg and water brush tops of pastry or leave some plain to be dusted with powdered sugar after baking and cooling.
Bake for 10 to 12 minutes or until lightly browned. Cool crescents on wire racks. Store in an airtight container. If desired, lightly dust with powdered sugar before serving.
Note For stronger mincemeat flavor, reduce water to 3/4 cup, omit apple and use 3 pie crust sticks or pastry for three 9-inch pie shells. Makes 60.
This Mincemeat Crescents recipe is from the Cookie Cookbook Cookbook. Download this Cookbook today.
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