Summer Lattice Pastry Recipe
Pampered Chef Recipes

 

Summer Lattice Pastry
Posted by Gail

Crust
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1/2 cup sliced almonds, grated, divided
1 egg white, lightly beaten

Filling
1 package (3 ounces) vanilla cook and serve pudding and pie filling (not instant)
1 cup milk
2 tablespoons butter or margarine
1/2 teaspoon vanilla

Toppings
4 cups assorted fresh fruits, such as sliced plums and strawberries; blueberries, raspberries or grapes
1/4 cup apricot preserves
3 cups thawed, frozen whipped topping
1/2 teaspoon cinnamon Plus Spice Blend

1. Preheat oven to 375?F. Let pie crusts stand at room temperature 15 minutes. Lightly dust large round stone with flour. Unfold one pie crust and place in center of a baking stone. Lightly brush with water. Grate half of the almonds over crust. Unfold second crust and place over first crust on baking stone, matching edges and pressing down to seal. Using a baker's roller, roll both crusts out together to edge of baking stone. Fold 1/2 inch of edge of crust in toward center, forming an even border; press to seal seam.

2. Using smooth end of pastry tool, form a decorative fluted edge; prick center of crust. Separate egg over a bowl (set yolk aside for another use). Brush edge of crust with egg white. Grate remaining almonds evenly over crust. Bake 20-25 minutes or until golden brown. Remove to cooling rack. Cool at least 10 minutes.

3. Meanwhile, for filling, combine pudding mix and milk in mall (2-qt.) saucepan; whisk. Stir over medium heat, stirring constantly until mixture bubbles. Remove from heat. Stir in butter and vanilla; mix until smooth. Cool 10 minutes. Spread filling evenly over crust.

4. Place fruit in a bowl. Microwave preserves on HIGH 30 seconds or until melted. Pour preserves over fruit, tossing gently. Spoon fruit mixture evenly over filling.

5. Attach closed star tip a decorator; fill with whipped topping. Pipe 3 horizontal rows of topping across surface of fruit, followed by 3 diagonal rows, forming a lattice pattern. Pipe a decorative border around edge of fruit. Sprinkle with spice blend. Cut pastry into wedges.

Yield: 12 servings or 20 sample servings

Nutrients per serving: Calories 340, Total Fat 18 g, Saturated Fat 8.5 g, Cholesterol 15 mg, Carbohydrate 40 g, Protein 4 g, Sodium 210 mg, Fiber 2 g





Back to Pampered Chef Recipes Index 

Our Other Recipe Sites

That's My Home and
 

Razzle Dazzle Recipes - Our Holiday Recipe Site

 


Copyright 2002 - 2014