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Seeds and Chocolate Pastry Wedges

Seeds and Chocolate Pastry Wedges
  • Prep 15 min
  • Total 60 min
  • Ingredients 7
  • Servings 12
Happy hour dessert? Try this sweet and salty combo with crunchy seeds, sweet hazelnut spread and yummy soft crust.
Updated July 2, 2013
Make With
Make With
Pillsbury Pie Crust
Bake-Off® Contest 46, 2013
Bake-Off® Contest 46, 2013
Vicki Mager
Bloomington, Minnesota

Ingredients

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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.

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
95mg
4%
Potassium
80mg
2%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
4g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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