Happy hour dessert? Try this sweet and salty combo with crunchy seeds, sweet hazelnut spread and yummy soft crust.
Bake-Off® Contest 46, 2013
Vicki Mager
Bloomington, Minnesota
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1
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Pillsbury™ refrigerated pie crust, softened as directed on box
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2 1/4
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teaspoons sugar
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3/4
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teaspoon ground cinnamon
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1/3
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cup dried currants
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1/4
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cup roasted unsalted sunflower nuts
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1/4
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cup roasted salted hulled pumpkin seeds (pepitas)
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1/4
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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.
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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.
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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.
-
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 INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 120
- Calories from Fat
- 60
% Daily Value
- Total Fat
- 7g
- 10%
-
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 95mg
- 4%
- Total Carbohydrate
- 13g
- 4%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 4g
- Protein
- 2g
- 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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