Glazed Pear Wreath

Source: The Pampered Chef

2 (8 ounce) packages refrigerated crescent rolls
1 cup walnuts, chopped
1/2 cup raisins
1/4 cup plus 2 tablespoons sugar, divided
1 teaspoon Pantry Korintje Cinnamon, divided
1 egg
3 firm ripe pears
1/4 cup apricot jam

Heat oven to 375 degrees F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of cooking stone. Arrange 8 remaining triangles in center, matching wide ends. Seal seams using Dough & Pizza Roller. (Points will overlap in center; do not seal.)

Chop walnuts using Food Chopper.

In Small Batter Bowl, combine walnuts, raisins, 1/4 cup of the sugar, 3/4 teaspoon of the cinnamon and egg; mix well using Classic Scraper. Place remaining 2 tablespoons sugar and 1/4 teaspoon cinnamon in Flour/ Sugar Shaker; set aside.

Core pears using The Corer. Using Ultimate Slice & Grate fitted with v-shaped blade, slice pears into rings. Arrange half of the pear rings over seams in dough forming a circle. Scoop filling evenly over pears using Medium Scoop. Arrange remaining pears slices in an overlapping circular pattern over filling. Sprinkle remaining sugar-cinnamon mixture over pears.

Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangles, slightly over-lapping to form a wreath. Tuck last end under first.

Bake 25 to 30 minutes or until crust is golden brown. Remove to Non-Stick Cooling Rack. Heat apricot jam in Small Micro-Cooker on high for 30 seconds or until melted; gently brush over entire surface of wreath using Pastry Brush. Cut into serving slices using Slice 'N Serve.

Yields: 10 servings