Pastry:

1/2 cup butter
2 3/4 cups sifted all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 eggs, beaten

In a large bowl, using a pastry blender or two knives, cut the butter into the flour, salt and baking powder until the mixture attains the consistency of cornmeal. Make a well in the center and pour in the milk and eggs. With a large spoon stir the center ingredients together, then blend thoroughly with the flour mixture and gather into a ball. Divide the dough into 3 equal pieces and shape each into a ball. Cover with clear plastic film and refrigerate 1 hour.

Filing:

6 tablespoons ground walnuts
1/4 cup chopped seedless golden raisins
3/4 cup sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg (optional)

Combine the filling ingredients in a bowl and mix well. Set aside.

2 tablespoons melted butter
1 egg
1 tablespoon water

Remove one ball of dough at a time from the refrigerator and roll out on a lightly floured surface into a circle about 10 or 11 inches in diameter. Cut into 8 wedge-shaped pieces. Brush each lightly with the melted butter. Sprinkle generously and evenly with the filling, leaving 1 inch of dough uncovered at the tip. Beginning at the wide end, roll up each wedge toward the point. Curve into a crescent shape and place point side down on an ungreased baking sheet. Repeat the entire procedure with the remaining two balls of dough. Beat the egg with the water and brush the tops of the crescents with the mixture. Bake in a preheated 375F oven 25 minutes or until golden brown.

Makes 24.

Submitted by: CM