• Ingredients
  • Store bought pie dough, room temperature
  • Pirouline Cookies, frozen (placed in the freezer at least 1 hr.)
  • Chocolate chips
  • Sliced almonds
mm Jane Winspear Published 3 recipes

  • Information
  • Duration 25 mins
  • Intended for 2-4
  • Difficulty level Easy
  • Prepares in 5 steps
  • Ingredients 4

Steps to Complete

Step 1

Preheat oven to 425-degrees. Spray a baking sheet with nonstick cooking spray. Set aside.

Step 2

Roll out pie dough and slice into 1/2-inch strips.

Step 3

Remove Pirouline Cookies from freezer and, working as quickly as possible, wrap each cookie in a strip of pie dough, starting at one end and working towards the other. Press the ends so it's sealed and won't unravel when placed on baking sheet.

Step 4

Bake 6-7 minutes. While cookies are still on the baking sheet, place a chocolate chip on the end of each wrapped cookie. Allow to melt for a minute or two. Place a sliced almond on top of the melted chocolate chip and allow to cool ten minutes.

Step 5

Leftover cookies may be stored in an airtight container up to a week, but are best served the same day.
*Alternately, homemade pie dough could be used.

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