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Viennese Streusel Cookie Torte

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15 min prep time
1 hr 50 min total time
9 ingredients
10 servings

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Try These Next

Bake-Off® Contest 38, 1998

Pat Neaves

Kansas City, Missouri

Ingredients

Torte

1: roll Pillsbury™ refrigerated sugar cookies

1/2: cup raspberry preserves

1/2: cup white vanilla baking chips

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

Streusel

3: tablespoons all-purpose flour

3: tablespoons sugar

2: tablespoons butter or margarine

1: egg white, beaten

1/3: cup sliced almonds

Steps

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.

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.

Expert Tips

For a pretty presentation, garnish individual serving plates with chocolate syrup and raspberry preserves. Top each with wedge of cookie torte.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 150

% Daily Value

Total Fat: 17g; 26%
Saturated Fat 6g 32% Trans Fat 2 1/2g
Cholesterol: 20mg; 7%
Sodium: 320mg; 13%
Total Carbohydrate: 62g; 21%
Dietary Fiber 0g 0% Sugars 43g
Protein: 4g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 3 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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