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- user reviews (1)
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1
package piecrust mix (for 2 crusts)
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1/4
cup granulated sugar
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3
- 4
tablespoons water
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1
cup finely chopped nuts
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1/3
cup granulated sugar
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2
tablespoons honey
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1
teaspoon ground cinnamon
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1
teaspoon lemon juice
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Milk
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1/2
cup semisweet chocolate pieces
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1
teaspoon shortening
1. In a medium bowl stir together piecrust mix and the 1/4 cup sugar. Add enough water to form a ball. Divide dough in half.
2. On a lightly floured surface, roll each half of the dough into a 9-inch circle. Transfer 1 circle to an ungreased cookie sheet.
3. For filling, combine the nuts, the 1/3 cup sugar, honey, cinnamon, and lemon juice. Spread over dough circle on cookie sheet. Top with remaining dough circle. Use tines of fork to seal edges and prick dough. Brush with milk.
4. Bake in a 375 degree F oven for 15 to 20 minutes or until pastry starts to brown. Cool 10 minutes on a wire rack. While warm, cut into 16 to 20 wedges. Cool completely.
5. In a small saucepan combine the chocolate pieces and shortening. Cook and stir over low heat just until melted. Drizzle over wedges. Makes 16 to 20.
- Servings Per Recipe 16,
- Calories 214,
- Protein (gm) 3,
- Carbohydrate (gm) 24,
- Fat, total (gm) 13,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 136,
- Percent Daily Values are based on a 2,000 calorie diet
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I love these wedges. They are rich and very reminiscent of baklava. This year was my second time making them and I used brown sugar in place of white, very yummy change. I used prepared pie dough. For the chocolate I use the microwave. I take 3/4 cup chocolate chips and 1 1/2 TBLS butter, melt them together, place this in a pastry bag and pipe it onto the cookie wedges.
12/18/2011 05:51:02 PM Report Abuse