1 refrigerated folded pie crust
1 egg yolk
3 tbsp. packed brown sugar
1 1/2 tsp. cinnamon
1/2 c. raisins or currants
2 tbsp. walnuts, finely chopped
Confectioners' sugar (optional)

Unfold pastry crust according to package directions. With sharp knife, cut in quarters, then cut each quarter in 3 wedges. Brush all 12 wedges with 1/2 the egg yolks; sprinkle evenly with brown sugar, cinnamon, raisins and walnuts. Roll up each wedge, starting from wide end.

Place 2-inches apart on lightly greased cookie sheet. Curve ends to form crescents. Brush with remaining egg yolk. Bake in preheated 400 degree oven 12 minutes or until pastries are golden brown. Remove to rack to cool. Dust with confectioners' sugar before serving. Makes 12 servings.

NOTE: These pastries freeze beautifully. Why not double the recipe while you're at it?