>From the Pillsbury website...


Viennese Streusel Cookie Torte
Pat Neaves 
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  
Nutrition Information  
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. 
Serve warm. 

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


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