Nut Wedges

1. 1

   1. In a medium bowl stir together piecrust mix and the 1/4 cup sugar. Add enough

2. 2

   water to form a ball. Divide dough in half.

3. 3

   2. On a lightly floured surface, roll each half of the dough into a 9-inch circle.

4. 4

   Transfer 1 circle to an ungreased cookie sheet.

5. 5

   3. For filling, combine the nuts, the 1/3 cup sugar, honey, cinnamon, and lemon

6. 6

   juice. Spread over dough circle on cookie sheet. Top with remaining dough circle.

7. 7

   Use tines of fork to seal edges and prick dough. Brush with milk.

8. 8

   4. Bake in a 375 degree F oven for 15 to 20 minues or until pastry starts to brown.

9. 9

   Cool 10 minutes on a wire rack. While warm, cut into 16 to 20 wedges. Cool

10. 10

    completely.

11. 11

    5. In a small saucepan combine the chocolate pieces and shortening. Cook and stir

12. 12

    over low heat just until melted. Drizzle over wedges

* Per serving · 4 servings · Values may vary.