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Seeds and Chocolate Pastry Wedges

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Pillsbury Kitchens
Updated Jul 2, 2013
Bake-Off® Contest 46, 2013
Vicki Mager
Bloomington, Minnesota
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Happy hour dessert? Try this sweet and salty combo with crunchy seeds, sweet hazelnut spread and yummy soft crust.

Seeds and Chocolate Pastry Wedges

  • Prep Time 15 min
  • Total 60 min
  • Ingredients 7
  • Servings 12
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Ingredients

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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

120 Calories
7g Total Fat
2g Protein
13g Total Carbohydrate
4g Sugars

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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