Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Tropic Treasure Chest Pastry




Source of Recipe


Patricia Schroedl


List of Ingredients




Filling and Crust:
1/2 cup sugar
1/4 cup butter or margarine, softened
1 teaspoon almond extract
1/4 cup Pillsbury BEST® All Purpose or Unbleached Flour
1/2 cup coconut
1/2 cup chopped macadamia nuts
1/2 cup white vanilla chips
1/2 cup dried cherries
1 (15-oz.) pkg. Pillsbury® Refrigerated Pie Crusts, softened as directed on package
1 egg, beaten

Glaze:
1/2 cup powdered sugar
1/4 teaspoon almond extract
2 to 3 teaspoons milk


Recipe



1. Heat oven to 375°F. In medium bowl, combine sugar, butter and 1 teaspoon almond extract; beat until light and fluffy. Add flour; beat well. Add coconut, nuts, chips and cherries; mix well.

2. Remove 1 pie crust from pouch; unfold onto ungreased cookie sheet. Press out fold lines. Spread filling to within 1 inch of edges. Brush edges with beaten egg. Remove remaining crust from pouch; unfold. Press out fold lines. Place crust over filling. Press and crimp edges to seal. Brush top with beaten egg.

3. Bake at 375°F. for 18 to 26 minutes or until golden brown. Cool 15 minutes.


4. In small bowl, combine powdered sugar, 1/4 teaspoon almond extract and enough milk for desired drizzling consistency; blend until smooth. Drizzle glaze over pastry. Cut into wedges. Serve warm or cool.

YIELD: 12 Servings