Sugar-and-Spice Chocolate-Filled Pastries

Looking for a delicious dessert made using Pillsbury® refrigerated pie crust? Then check out this pie with chocolate-hazelnut filling.

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  • prep time 20 min
  • total time 35 min
  • ingredients 9
  • servings 4
 

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
2
tablespoons butter, melted
2
tablespoons granulated sugar
1/4
teaspoon ground cinnamon

Chocolate-Hazelnut Filling

2
tablespoons cream cheese, softened
4
teaspoons hazelnut spread with cocoa
1
tablespoon chopped hazelnuts, if desired

Drizzle, if desired

1/4
cup powdered sugar
1
to 2 teaspoons milk

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper. Remove pie crust from pouch; unroll on work surface. Brush both sides of crust with melted butter.
  • 2 In small bowl, mix granulated sugar and cinnamon. Sprinkle over one side of pie crust; press gently. Cut into fourths. Place sugar side down on parchment-lined cookie sheet.
  • 3 Spread 1 1/2 teaspoons cream cheese down center of each crust piece. Gently spread 1 teaspoon hazelnut spread over cream cheese on each. Fold each triangle in half, and press slightly to seal. Sprinkle tops with chopped hazelnuts; press gently into crust.
  • 4 Bake 10 to 14 minutes or until golden brown. Remove immediately to cooling rack; cool 5 minutes.
  • 5 Meanwhile, in small bowl, mix powdered sugar and enough milk for desired drizzling consistency until smooth. Drizzle over triangles.
  • 1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper. Remove pie crust from pouch; unroll on work surface. Brush both sides of crust with melted butter.
  • 2 In small bowl, mix granulated sugar and cinnamon. Sprinkle over one side of pie crust; press gently. Cut into fourths. Place sugar side down on parchment-lined cookie sheet.
  • 3 Spread 1 1/2 teaspoons cream cheese down center of each crust piece. Gently spread 1 teaspoon hazelnut spread over cream cheese on each. Fold each triangle in half, and press slightly to seal. Sprinkle tops with chopped hazelnuts; press gently into crust.
  • 4 Bake 10 to 14 minutes or until golden brown. Remove immediately to cooling rack; cool 5 minutes.
  • 5 Meanwhile, in small bowl, mix powdered sugar and enough milk for desired drizzling consistency until smooth. Drizzle over triangles.

EXPERT TIPS

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Expert Tips

Try raspberry filling! Follow filling directions above, but replace the hazelnut spread and hazelnuts with 2 teaspoons raspberry preserves and 1 tablespoon sliced almonds.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
330mg
330%;
Total Carbohydrate
35g
35%
(Dietary Fiber
0g
0%
  Sugars
10g
10%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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