Bridal Pinwheel Crescents
Bridal Pinwheel Crescents
Prep Time: 60 Mins
Yields: 8 servings
Ingredients:
1 can (8 oz) refrigerated seamless crescent dough
2 tablespoons apricot preserves
8 canned apricot halves
1 egg, well beaten
1 pouch (6 oz) Betty Crocker® Creamy Vanilla Muffin Glaze
Cake Mate® Shimmer Silver Cupcake Gems
Betty Crocker® Cupcake Gems Perfect Pearls
Cake Mate® Sizzlin' Silver Glitter Gel
Instructions:
1. Preheat the oven to 375°F. Line a cookie sheet with parchment paper.
2. Unroll dough on cutting board; cut into 8 squares, 3 1/2 x3 1/2-inches.* Transfer dough to parchment. Spread 1/2 teaspoon apricot preserves on center of each square. Top with an apricot half. If apricots are very large, cut off the top to make a round about 1-inch in diameter. Cut the corners of each square up to the apricot half. Fold alternate sides of the dough into the center to form a pinwheel shape. Brush dough with egg wash.
3. Bake for 15 to 20 minutes or until golden. Cool about 5 minutes. Brush areas to be decorated with muffin glaze. Spoon shimmer silver and perfect pearls over the glaze. Highlight with silver glitter gel.
* Hint: It's easiest to cut the dough with a pizza cutter.
