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Pat Neaves
Kansas City, Missouri
Viennese Streusel Cookie Torte
- Prep Time 15 min
- Total 1 hr 50 min
- Ingredients 9
- Servings 10
Ingredients
Torte
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 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
Instructions
-
Step1Heat 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. (DO NOT EAT RAW COOKIE DOUGH AFTER ROLLING OUT ON FLOURED SURFACE.) Refrigerate while preparing remainder of torte.
-
Step2With 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.
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Step3In 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.
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Step4Bake 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.
Nutrition
420
Calories
17g
Total Fat
4g
Protein
62g
Total Carbohydrate
43g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 150
- Total Fat
- 17g
- 26%
- Saturated Fat
- 6g
- 32%
- Trans Fat
- 2 1/2g
- Cholesterol
- 20mg
- 7%
- Sodium
- 320mg
- 13%
- Potassium
- 45mg
- 1%
- 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
4Tips from the
Pillsbury Kitchens
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