Viennese Chocolate Dream Pastries

Serves: 16

Prep Time:
Cook Time:
Total Time:


1 box pillsbury™ refrigerated pie crust, softened as directed on box
1 tablespoon butter, softened
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
4 ounces cream cheese, softened
1/4 cup apricot preserves
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup white vanilla baking chip
1 egg, beaten
1 teaspoon granulated sugar
3 ounces semisweet baking chocolate, chopped
3 tablespoons water
1 tablespoon butter
1 cup powdered sugar
1/2 teaspoon vanilla
1/4 cup white vanilla baking chip
1 teaspoon coconut or vegetable oil


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.

2 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.

3 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.

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

5 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.

6 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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