Viennese Streusel Cookie Torte

By Pillsbury Kitchens

August 5, 2013

Bake-Off® Contest 38, 1998

Pat Neaves

Kansas City, Missouri

Make with

Pillsbury Cookies

Ingredients

roll Pillsbury™ refrigerated sugar cookies

1/2

cup raspberry preserves

1/2

cup white vanilla baking chips

box (4-serving size) vanilla instant pudding and pie filling mix

tablespoons all-purpose flour

tablespoons sugar

tablespoons butter or margarine

egg white, beaten

1/3

cup sliced almonds

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1

Heat oven to 350°F. Spray 10- or 9-inch springform pan with cooking spray. Remove half of cookie dough from wrapper; refrigerate remaining half until needed. Place dough between 2 sheets of lightly floured waxed paper; roll to form 10-inch round. Refrigerate while preparing remainder of torte.
2

With floured fingers, press remaining half of dough evenly in bottom of pan. Spread preserves over dough; sprinkle with vanilla baking chips and pudding mix. Remove dough round from refrigerator. Peel off top sheet of waxed paper. Carefully invert dough over mixture in pan; remove waxed paper. Press edges to fit.
3

In small bowl, mix flour and sugar until well blended. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Brush top of dough with egg white; sprinkle with flour mixture and almonds.
4

Bake 40 to 50 minutes or until edges are golden brown. Run knife around side of pan to loosen torte. Cool 45 minutes. Carefully remove side of pan. Serve warm.