Shelly's Recipe

ENGLISH TEA PASTRIES

Category: Breakfast and Brunch

1 (8 oz) pkg refrigerator crescent rolls
3 tbsp strawberry or raspberry fruit preserves or jam
1 tbsp butter, melted
1 tbsp chopped blanched almonds
1 tbsp confectioners sugar

Preheat the oven to 375. Separate the crescent rolls into individual triangles. Cut each triangle in half lengthwise, make 16 long triangles. Spread about 1/2 tsp of preserves over each triangle. Roll each triangle from the wide end to the point, and place on a cookie sheet that has been coated with nonstick baking spray. Brush with the butter and sprinkle with the chopped nuts. Bake for 15 to 17 minutes, or until golden. When cool, sprinkle with the confectioners sugar and serve.

NOTE: These are quick throw-together treats that are perfect for dunking in tea - and coffee, too. And remember, make as many as you need by using more pkg of crescent rolls (and everything else, too!)