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Seeds and Chocolate Pastry Wedges

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Member since 2015

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


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

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.

Pairs Well With


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!

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