• Preparation Time 20 minutes plus 2 hours refrigeration
  • Baking Time 30 minutes
  • Makes 48 crescents
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Dough
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1 cup cold butter, cut into cubes
  • 1 cup cold cream cheese, cut into cubes
  • Filling
  • 1 cup Sugar in the Raw® Natural Turbinado Sugar
  • ½ cup salted peanuts, chopped
  • 1 cup creamy peanut butter, softened
  • 1 cup Smucker’s® Simple Blends® Wildberry Fruit Spread
  • Glaze
  • 1 egg, beaten
  • ¼ cup Sugar in the Raw Natural Turbinado Sugar
  • ¼ cup salted peanuts, chopped

Serving Size: 48 crescents


Serving Size: 48 crescents

  • Dough: Place flour in a large bowl or food processor. Add butter. Using a processor, pastry blender or 2 knives, cut butter into flour until crumbly. Add cream cheese and combine until dough holds together.
  • Divide dough into 4 and wrap in plastic wrap. Refrigerate for 2 hours or overnight.
  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Filling: Combine sugar and peanuts in a small bowl.
  • Roll each ball of dough into a 10” (25 cm) circle. Spread each circle with ¼ cup (50 mL) peanut butter. Top the peanut butter with ¼ cup (50 mL) jam. Sprinkle with ¼ sugar mixture.
  • Slice each circle into 12 wedges. Roll up each wedge from the wide end.  Place on prepared baking sheets.
  • Glaze: Brush each crescent with egg and sprinkle with sugar and peanuts.
  • Bake in preheated oven, 25 to 30 minutes or until golden.  Cool on wire cooling rack.


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