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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. In a medium bowl, stir together piecrust mix and 1/4 cup sugar. Add enough water to form a ball. Divide dough in half.
On a lightly floured surface, roll each half of the dough into a 9-inch circle. Transfer 1 circle to an ungreased cookie sheet.
Combine nuts, the remaining 1/3 cup sugar, honey, cinnamon and lemon juice. Spread over the dough circle on the baking sheet. Top with the remaining dough circle. Use the tines of fork to seal the edges and prick the top crust. Brush with milk.
Bake for 15 to 20 minutes or until the pastry starts to brown. Cool for 10 minutes on a wire rack. While warm, cut into 16 to 20 wedges. Cool completely.
In a small saucepan, combine chocolate chips and shortening. Cook and stir over low heat just until melted. Drizzle over the pastry wedges.