Viennese Chocolate Dream Pastries

Make a lovely European dessert the easy way! Top an easy unroll-and-bake Pillsbury® pie crust with a creamy, dreamy filling.

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Servings 16

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( 11 ) Ratings

11 Ratings

5 Stars 55%

4 Stars 18%

3 Stars

2 Stars 18%

1 Stars

Member Reviews ( 5 )

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Bake-Off® Contest 37, 1996

Florence Neavoll

Salem, Oregon

ingredients 18
Prep Time 35 min
Total Time 2 hr 50 min

Ingredients

Crust

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

1: tablespoon butter or margarine, softened

1: tablespoon granulated sugar

1/4: teaspoon ground cinnamon

Filling

4: oz cream cheese, softened

1/4: cup apricot preserves

1/4: teaspoon ground cinnamon

1/8: teaspoon salt

1: cup white vanilla baking chips

Topping

1: egg, beaten

1: teaspoon granulated sugar

Chocolate Glaze

3: oz semisweet baking chocolate, chopped

3: tablespoons water

1: tablespoon butter or margarine

1: cup powdered sugar

1/2: teaspoon vanilla

White Chocolate Glaze

1/4: cup white vanilla baking chips

1: teaspoon shortening or vegetable oil

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Directions

1 Heat oven to 425°F. Remove 1 pie crust from pouch; unroll on ungreased cookie sheet or 12-inch pizza pan. Spread 1 tablespoon butter over crust to within 1 inch of edge. In small bowl, mix 1 tablespoon granulated sugar and 1/4 teaspoon cinnamon; sprinkle evenly over butter.
2 In small bowl, beat cream cheese until smooth. Beat in remaining filling ingredients. Spoon and spread over sugar mixture on crust. Brush edge of crust lightly with water.
3 Unroll second pie crust; place over filling. Press edges together to seal; flute. Cut several slits in top crust for steam to escape. Brush with beaten egg; sprinkle with 1 teaspoon granulated sugar.
4 Bake 18 to 22 minutes or until crust is golden brown. Cool completely, about 1 hour 30 minutes.
5 Carefully remove pastry from cookie sheet; place on serving plate. In 1-quart saucepan, heat chocolate, water and 1 tablespoon butter over low heat, stirring occasionally, until chocolate is melted and mixture is smooth. With wire whisk, beat in powdered sugar and vanilla until smooth. Spread over top of crust. Refrigerate 10 minutes.
6 In another 1-quart saucepan, heat 1/4 cup vanilla baking chips and shortening over low heat, stirring occasionally, until melted and smooth. Drizzle over chocolate glaze. Cut into wedges. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Serve with fresh raspberries and make a special dessert extraordinary.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 230mg; 230%;
Total Carbohydrate: 39g; 39%
(Dietary Fiber 0g 0% Sugars 25g 25% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 0%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

cakiepie

report Posted Nov. 25, 2012 2:07 PM

Excellent! Easy as well. I may make a few changes next time. That would only be cutting back on the amount of chocolate on top and maybe a little less white chocolate in the filling. But maybe not!! My 29 year old son asked for the recipe, that is how much he liked it.

Rodeogem

report Posted Feb. 12, 2011 11:59 AM

The was delicious!!! Very rich, and looks complicated...but oh so easy!!!

ramoth55

report Posted Nov. 21, 2009 11:58 AM

I have made this recipe three times and have gotten rave reviews! This is really easy to make and looks like you spent hours putting it together.

dracodad67

report Posted Jun. 12, 2009 5:36 AM

My husband brought this to work and other men were asking him for the recipe. Awesome!

abmommy

report Posted Feb. 26, 2008 6:35 PM

This is fabulous!