Seeds and Chocolate Pastry Wedges


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Serves 12 | Prep Time 15 | Cook Time 13-16 Total

Why I Love This Recipe

Seeds and Chocolate Pastry Wedges is the recipe that got me into the 46th Pillsbury Bake-Off. I didn't win the $1MM, but had a wonderful time!


Ingredients You'll Need

1 pie crust (Pillsbury store bought or made from scratch)
2 1/4 teaspoons sugar
3/4 teaspoon ground cinnamon
1/3 cup dried currants
1/4 cup roasted unsalted sunflower nuts
1/4 cup roasted salted hulled pumpkin seeds (pepitas)
1/4 cup Jif® Chocolate Flavored Hazelnut Spread or Nutella


Directions

Heat oven to 400°F. Unroll pie crust on un-greased cookie sheet. Pinch outside edge to form 1/4-inch rim. Prick dough several times with fork.


In small bowl, mix sugar and cinnamon; sprinkle over crust. In medium bowl, mix currants, sunflowers nuts and pumpkin seeds. Sprinkle mixture over crust; press firmly into crust. Cover loosely with foil.


Bake 10 minutes; uncover. Bake 3 to 6 minutes longer or until edges are light golden brown. Remove from oven; immediately cut into 12 wedges. Do not separate.


Spoon chocolate hazelnut spread into decorating bag or 1-quart resealable food storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle spread over seeds. Cool completely, about 30 minutes.


Questions, Comments & Reviews



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