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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
Crust
1 box (15 oz) refrigerated pie crusts, softened as directed on box
1 tbsp butter, softened
1 tbsp sugar
1/4 tsp ground cinnamon
Filling
4 oz cream cheese, softened
1/4 cup apricot preserves
1/4 tsp ground cinnamon
1/8 tsp salt
1 cup white vanilla baking chips
Topping
1 egg, beaten
1 tsp sugar
Chocolate Glaze
3 oz semisweet baking chocolate, chopped
3 tbsp water
1 tbsp butter
1 cup powdered sugar
1/2 tsp vanilla
White Chocolate Glaze
1/4 cup white vanilla baking chips
1 tsp shortening or vegetable oil
Preheat oven to 425. Remove 1 pie crust from pouch; unroll on ungreased cookie sheet or 12-inch pizza pan. Spread 1 tbsp butter over crust to within 1 inch of edge. In small bowl, mix 1 tbsp granulated sugar and 1/4 tsp 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 tsp 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 tbsp 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.
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VIENNESE CHOCOLATE DREAM PASTRIES
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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
Crust
1 box (15 oz) refrigerated pie crusts, softened as directed on box
1 tbsp butter, softened
1 tbsp sugar
1/4 tsp ground cinnamon
Filling
4 oz cream cheese, softened
1/4 cup apricot preserves
1/4 tsp ground cinnamon
1/8 tsp salt
1 cup white vanilla baking chips
Topping
1 egg, beaten
1 tsp sugar
Chocolate Glaze
3 oz semisweet baking chocolate, chopped
3 tbsp water
1 tbsp butter
1 cup powdered sugar
1/2 tsp vanilla
White Chocolate Glaze
1/4 cup white vanilla baking chips
1 tsp shortening or vegetable oil
Preheat oven to 425. Remove 1 pie crust from pouch; unroll on ungreased cookie sheet or 12-inch pizza pan. Spread 1 tbsp butter over crust to within 1 inch of edge. In small bowl, mix 1 tbsp granulated sugar and 1/4 tsp 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 tsp 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 tbsp 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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