Viennese Chocolate Dream Pastries

By á-5133

Make a lovely European dessert the easy way! Top an easy unroll-and-bake Pillsbury® pie crust with a creamy, dreamy filling.

Ingredients

• Crust:
• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1 tablespoon butter or margarine, softened
• 1 tablespoon granulated sugar
• 1/4 teaspoon ground cinnamon
• Filling:
• 4 oz cream cheese, softened
• 1/4 cup apricot preserves
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 cup white vanilla baking chips
• Topping:
• 1 egg, beaten
• 1 teaspoon granulated sugar
• Chocolate Glaze:
• 3 oz semisweet baking chocolate, chopped
• 3 tablespoons water
• 1 tablespoon butter or margarine
• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• White Chocolate Glaze:
• 1/4 cup white vanilla baking chips
• 1 teaspoon shortening or vegetable oil

Details

Preparation time 35mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 425°F. Remove 1 pie crust from pouch; unroll on ungreased cookie sheet or 12-inch pizza pan. Spread 1 tablespoon butter over crust to within 1 inch of edge. In small bowl, mix 1 tablespoon granulated sugar and 1/4 teaspoon cinnamon; sprinkle evenly over butter.

In small bowl, beat cream cheese until smooth. Beat in remaining filling ingredients. Spoon and spread over sugar mixture on crust. Brush edge of crust lightly with water.

Unroll second pie crust; place over filling. Press edges together to seal; flute. Cut several slits in top crust for steam to escape. Brush with beaten egg; sprinkle with 1 teaspoon granulated sugar.

Bake 18 to 22 minutes or until crust is golden brown. Cool completely, about 1 hour 30 minutes.

Carefully remove pastry from cookie sheet; place on serving plate. In 1-quart saucepan, heat chocolate, water and 1 tablespoon butter over low heat, stirring occasionally, until chocolate is melted and mixture is smooth. With wire whisk, beat in powdered sugar and vanilla until smooth. Spread over top of crust. Refrigerate 10 minutes.

In another 1-quart saucepan, heat 1/4 cup vanilla baking chips and shortening over low heat, stirring occasionally, until melted and smooth. Drizzle over chocolate glaze. Cut into wedges. Store in refrigerator.

Serve with fresh raspberries and make a special dessert extraordinary.