redsoxgirl
- 1,484
*yawn* morning everyone!I tried out the Cinnamon Pastry Wedges (SBRC Fall/Winter 2004) that obxchef mentioned last week in my Nov Open House recipe post. So good and very easy to make! I made them for our cluster meeting last night and the ladies loved them. I mixed some cinnamon and nutmeg with Cool-Whip for a dip and that was yummy too!
The recipe says to cut them before you bake, but I forgot and did it right out of the oven and it still worked fine.Here is the recipe:
2 Tablespoons of sugar
1/2 teaspoon Korintje Cinnamon (or ground cinnamon)
1 refrigerated pie crust (from 15 oz package) softened as directed on packagePreheat oven to 400. In small bowl, combine sugar and cinnamon. Unroll crust onto lightly floured large round stone. Sprinkle with cinnamon-sugar mixture; cut into wedges using pizza cutter (do not seperate). Bake 12-14 minutes or until golden brown and crisp. Remove from oven; cool completely. Thanks for the recipe obxchef! I don't have that SB, so this was a nice surprise and they were so good and easy/fast to make that I'll definitely be making them for the Open House in a couple weeks - and beyond!! :love:
The recipe says to cut them before you bake, but I forgot and did it right out of the oven and it still worked fine.Here is the recipe:
2 Tablespoons of sugar
1/2 teaspoon Korintje Cinnamon (or ground cinnamon)
1 refrigerated pie crust (from 15 oz package) softened as directed on packagePreheat oven to 400. In small bowl, combine sugar and cinnamon. Unroll crust onto lightly floured large round stone. Sprinkle with cinnamon-sugar mixture; cut into wedges using pizza cutter (do not seperate). Bake 12-14 minutes or until golden brown and crisp. Remove from oven; cool completely. Thanks for the recipe obxchef! I don't have that SB, so this was a nice surprise and they were so good and easy/fast to make that I'll definitely be making them for the Open House in a couple weeks - and beyond!! :love:
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