Bake-Off® Contest 37, 1996
Salem, Oregon

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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  • prep time 35 min
  • total time 2 hr 50 min
  • ingredients 18
  • servings 16
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.