Monday, October 11, 2010

Flaky Owls

This treat was so fun to make with Busy Bee & was the perfect way to get us in the Halloween spirit! We used Nutella for the eyes & candy corn for the beak, but you could get creative and use lots of things. The best part of this recipe is that you probably have everything that you need in your pantry!

One quick tip: we froze our crescent rolls for about 10 minutes beforehand & I think that it helped with cutting them.

These reminded me of elephant ear pastries & got lots of Mmmmmms from our lucky friends & family who got to try them.


1 can (8 oz) refrigerated crescent rolls
8 candy corn candies
1tablespoon sugar
1/4 teaspoon ground cinnamon
1 tablespoon butter or margarine, melted
16 chocolate kisses or M&Ms for the eyes
Heat oven to 375°F. Remove dough from can; do not unroll. With serrated knife, cut roll into 16 slices.
For each owl, use 2 dough slices. Unroll a 2-inch strip from each. Place slices on ungreased cookie sheet with sides touching and 2-inch strips at top center. For owl’s horns, fold strips in half and bend toward outer edges; pinch strips at fold, forming points. For owl’s beak, press 1 fish-shaped cracker, tail end pointing toward top of head, into bottom center of dough. Repeat with remaining dough slices and crackers to make 8 owls, placing owls 2 inches apart on cookie sheet.
In small bowl, mix sugar and cinnamon. Brush owls with melted butter; sprinkle with sugar mixture.
Bake about 10 to 12 minutes or until light golden brown. Immediately press 2 chocolates on each owl for eyes. Carefully move to cooling rack. Cool completely, about 15 minutes, before serving.

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