Bake-Off® Contest 46, 2013
Bloomington, Minnesota

Seeds and Chocolate Pastry Wedges

Happy hour dessert? Try this sweet and salty combo with crunchy seeds, sweet hazelnut spread and yummy soft crust.

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  • prep time 15 min
  • total time 60 min
  • ingredients 7
  • servings 12
 

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
2 1/4
teaspoons sugar
3/4
teaspoon ground cinnamon
1/3
cup dried currants
1/4
cup roasted unsalted sunflower nuts
1/4
cup roasted salted hulled pumpkin seeds (pepitas)
1/4
cup Jif® Chocolate Flavored Hazelnut Spread

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Unroll pie crust on ungreased cookie sheet. Pinch outside edge to form 1/4-inch rim. Prick dough several times with fork.
  • 2 In small bowl, mix sugar and cinnamon; sprinkle over crust. In medium bowl, mix currants, sunflowers nuts and pumpkin seeds. Sprinkle mixture over crust; press firmly into crust. Cover loosely with foil.
  • 3 Bake 10 minutes; uncover. Bake 3 to 6 minutes longer or until edges are light golden brown. Remove from oven; immediately cut into 12 wedges. Do not separate.
  • 4 Spoon chocolate hazelnut spread into decorating bag or 1-quart resealable food storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle spread over seeds. Cool completely, about 30 minutes.
  • 1 Heat oven to 400°F. Unroll pie crust on ungreased cookie sheet. Pinch outside edge to form 1/4-inch rim. Prick dough several times with fork.
  • 2 In small bowl, mix sugar and cinnamon; sprinkle over crust. In medium bowl, mix currants, sunflowers nuts and pumpkin seeds. Sprinkle mixture over crust; press firmly into crust. Cover loosely with foil.
  • 3 Bake 10 minutes; uncover. Bake 3 to 6 minutes longer or until edges are light golden brown. Remove from oven; immediately cut into 12 wedges. Do not separate.
  • 4 Spoon chocolate hazelnut spread into decorating bag or 1-quart resealable food storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle spread over seeds. Cool completely, about 30 minutes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
95mg
95%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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