2 1/4 cup all purpose flour
1 cup cold butter cut into pieces
1 8 ounce package cream cheese, cut into pieces
1/2 teaspoon salt
1 10 ounce jar red pepper jelly
1 cup finely chopped pecans
Pulse the flour, butter, cream cheese and salt into food processor 3-4 times to make dough. After food processing, divide dough into 8 portions, shaping into 8 round balls. Wrap each in plastic wrap. Chill 1-24 hours.
Preheat oven to 375 degrees. Cook pepper jelly in saucepan for three minutes. Roll dough ball into 8 inch circle on lightly floured surface. Brush dough with melted pepper jelly (1-2 Tablespoons) on each circle. Sprinkle with 2 tablespoons pecan. Cut circle into 8 wedges. Roll up wedges starting at wide end to form a crescent shape. Place point side down on a lightly greased parchment paper lined cookie sheet. Repeat procedure with remaining dough balls, pepper and jelly and pecans.
Bake 375 degrees for 15-20 minutes or until golden brown. Transfer to wire racks. Cool completely (30 minutes). Serve at room temperature. Yields 5 dozen.
Judy Duncan, Dittmer
