>From the Pillsbury website...
Viennese Streusel Cookie Torte
Kansas City, MO
Bake-Off® Contest 38, 1998
Prep Time: 15 min ; Start to Finish: 1 hr 50 min
Makes: 10 servings
Prep Time: 15 min ; Start to Finish: 1 hr 50 min Makes: 10 servings
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
1/2 cup raspberry preserves
1/2 cup white vanilla baking chips
1 box (4-serving size) vanilla instant pudding and pie filling mix
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons butter or margarine
1 egg white, beaten
1/3 cup sliced almonds
1 . Heat oven to 350°F. Spray 10- or 9-inch springform pan with cooking
spray. Remove half of cookie dough from wrapper; refrigerate remaining half
until needed. Place dough between 2 sheets of lightly floured waxed paper; roll
to form 10-inch round. Refrigerate while preparing remainder of torte.
2 . With floured fingers, press remaining half of dough evenly in bottom of
pan. Spread preserves over dough; sprinkle with vanilla baking chips and
pudding mix. Remove dough round from refrigerator. Peel off top sheet of waxed
paper. Carefully invert dough over mixture in pan; remove waxed paper. Press
edges to fit.
3 . In small bowl, mix flour and sugar until well blended. With pastry
blender or fork, cut in butter until mixture resembles coarse crumbs. Brush top
of dough with egg white; sprinkle with flour mixture and almonds.
4 . Bake 40 to 50 minutes or until edges are golden brown. Run knife around
side of pan to loosen torte. Cool 45 minutes. Carefully remove side of pan.
High Altitude (3500-6500 ft):After pressing remaining half of dough in bottom
of pan, bake 5 to 10 minutes and continue as directed.
Rhonda G in Missouri
[Non-text portions of this message have been removed]