This recipe starts with easy-to-mix packaged pie crust which guarantees tender flaky pastry. Stuff these delicious mini pie bites with cinnamon, chocolate chips and walnuts.
Or go wild and experiment with caramel chips and pecans for your own signature recipe.
"I tend to lose control when pie crust is involved." — Author: Alice Clayton
This recipe is easy and offers the option to whip up a sweet treat at any time in short order.
Before you begin, assemble all of your ingredients, mixing bowls, measuring cups, and spoons. It's easier if you have everything ready to go before you begin. It speeds your baking time.
- 6 tablespoons of white granulated sugar
- 3 1/2 teaspoons of ground cinnamon separated into two equal parts
- 1 package of Betty Crocker 11-ounce pie crust mixture, which makes 2 individual pie crusts
- 4 tablespoons of melted butter
- 1/2 cup of finely chopped walnuts
- 1 cup of mini semi-sweet chocolate chips
- 1 egg
- 1 tablespoon of water
After some experimenting with the original recipe, I added powdered sugar to the ingredient list. I sprinkled a little bit on top of each mini pie twist after it cooled. It was a wonderful decorative finish.
- Combine the sugar with 1 1/2 teaspoons of cinnamon.
- Set the remaining cinnamon aside.
- Combine dry pie crust mixes with remaining cinnamon in a bowl.
Mix Pie Dough
- Prepare crust mixes according to package directions for a two-crust pie.
- Divide dough into two parts.
- Shape dough into two individual balls.
- Wrap the two pie balls in plastic wrap.
- Refrigerate the pie balls for a minimum of 30 minutes.
- Preheat oven to 350 degrees Fahrenheit.
Roll Out Pie Dough
- Coat baking sheets with cooking spray or use baking paper.
- On a lightly floured surface roll each ball into a 12" circle with a rolling tool.
- Brush each dough circle with 2 tablespoons of the melted butter.
- Dust each pie circle with 2 tablespoons of the reserved cinnamon sugar mixture.
- Add a sprinkling of 1/4th teaspoon of walnuts to each of the two pie circles.
- Scatter 1/2 cup of chocolate chips on each circle.
- Gently press the nuts and chocolate chips into the dough with fingertips so they don't roll off.
- Cut each individual dough circle into 12 equal wedges.
- Starting from the widest outside edge, roll up each wedge with your fingers.
Place the wedges on the prepped baking sheet at least 1' apart. Position the flat side of each piece down. Gently press pie bites into place to keep them from rolling off the baking sheet.
Lightly beat an egg with 1 tablespoon of water with a fork. Brush the mixture over the pastries with a brush. Dust with the remaining cinnamon and sugar.
Bake 25 minutes or until medium golden brown. Cool on wire wracks.
Allow the finished mini pie bites to cool slightly before eating. This will help to avoid burning your tongue and mouth.
If you wish you can dust the top of each of the mini pie bites with powdered sugar. Or you can mix up more white sugar and cinnamon to dust on top of the bite-sized pie treats.
Experiment With An Array Of Cookie Toppings
If you wish, add optional ingredients to top off the mini pie twists. The toppings might include a scoop of vanilla or chocolate chip ice cream. Or pipe some icing over the tops.
The sky is the limit. You could also drizzle the mini pie bite tops with chocolate, caramel or Nutella sauce. A dollop of whipped cream or whipped topping also adds a great finish.
I've always loved flaky pie crust and gooey chocolate. What could be better than a combination of melted chocolate chips in a miniature pie bite?
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