|
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 |