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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Dough:
  • 1 pounds - Whole Butter, cold
  • 18 ounces - All Purpose Flour
  • 4 ounces - Superfine Sugar
  • 1 teaspoons - Salt
  • 3 ounces - Ice Water
  • Filling:
  • 3 - Granny Smith Apples, peeled and sliced
  • 7 ounces - Superfine Sugar
  • 5 ounces - Sweet Butter
  • 1 1/4 tablespoons - Cinnamon
  • 1 teaspoons - Nutmeg
  • 2 tablespoons - Corn Starch, dissolved in water
  • 3 - Crostada Dough, recipe above
  • - Heavy Cream, as needed
  • - Crystallized Sugar, as needed
  • Directions:

    Filling:
    1) In large sauté pan, melt butter until foaming and add sugar. Cook about 5 minutes until light brown and add the apples.
    2) Cook until apples are slightly soft, and add spices -- mixing well. Add the corn starch and mix well, cooking one minute.
    3) Remove filling and cool completely

    Dough:
    1) With a knife, cut the butter into 1/4-inch cubes and keep cold.
    2) Mix flour, sugar and salt together.
    3) Add the butter to the dry ingredients. Pulse or mix briefly, until butter is in small pieces.
    4) Add the ice water and mix. Stop before it is a solid mass. NOTE: it is better to be a little crumbly.
    5) Press the dough together and form into one mass. Refrigerate at least one hour.

    Assembly:
    1) Roll 4 oz. of crostada dough into 9-inch round circle.
    2) Using an ice cream scoop, fill with 4-1/2 oz. apple filling.
    3) Form using 8 folds to result in a 4-inch opening.

    Baking:
    1) Brush the crust of the crostada with heavy cream.
    2) Coat crust in crystallized sugar.
    3) Bake in preheated 350 degree oven until brown and crisped (about 35-40 minutes).

    Brief Description

    One of my family's favorite desserts at Maggiano's

    Main Ingredient:

    Apples

    Category:  Pies

    Cuisine:  Italian

    Prep Time: 40 min
    Cook Time: 35 min

    Source

    Maggiano's Restaurant (www.maggianos.com)

    Posted By:

    chcarr

    Posted On:

    October 1, 2013

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