Tropic Treasure Chest Pastry

Pillsbury® refrigerated pie crusts make quick work of hiding a tropical fruit and nut treasure.

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Servings 12

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( 13 ) Ratings

13 Ratings

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Bake-Off® Contest 40, 2002

Patricia Schroedl

Jefferson, Wisconsin

ingredients 13
Prep Time 20 min
Total Time 1 hr 5 min

Ingredients

Filling and Crust

1/2: cup granulated sugar

1/4: cup butter or margarine, softened

1: teaspoon almond extract

1/4: cup Pillsbury BEST® all-purpose flour

1/2: cup coconut

1/2: cup chopped macadamia nuts

1/2: cup white vanilla baking chips

1/2: cup dried cherries

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: egg, beaten

Glaze

1/2: cup powdered sugar

1/4: teaspoon almond extract

2: to 3 teaspoons milk

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Directions

1 Heat oven to 375°F. In medium bowl with electric mixer, beat granulated sugar, butter and 1 teaspoon almond extract on medium speed until light and fluffy. On low speed, beat in flour until well blended. Stir in coconut, nuts, chips and cherries.
2 Remove 1 pie crust from pouch; place flat on ungreased cookie sheet. Spread filling to within 1 inch of edge. Brush edge with beaten egg. Remove second pie crust from pouch; place flat over filling. Press and crimp edges to seal. Brush top with beaten egg.
3 Bake 18 to 26 minutes or until golden brown. Cool 15 minutes.
4 In small bowl, mix powdered sugar, 1/4 teaspoon almond extract and enough milk until smooth and desired drizzling consistency. Drizzle glaze over pastry. Cut into wedges. Serve warm or cool.