- Sweet Apple Crostata
Sweet Apple Crostata
This Apple Crostata recipe sets itself apart with it's cheese-infused crust! Sweet and salty, this dessert is one that everyone will love! Enjoy!
This Apple Crostata is packed with several delights, including fresh apples and cheese. Similar to a rustic apple pie, this Apple Crostata has a cheese crust that creates a sweet-salty combination and a delicious depth of flavor. To amp up the flavor of the crostata even more, you can add Harry & David strawberry preserves for an extra touch of sweetness.
Before folding up this rustic pie, make sure to give the apples a generous coat of the sweet preserves on top to really pack in that flavor. The strawberry in the preserves pairs perfectly with the apples in the pie and a big scoop of vanilla ice cream once it's done. Gorgeous, rustic, and delicious, this is one dessert you'll always want to eat!
Sweet Apple Crostata
Ingredients
For the crust
- 1-3/4 cups all-purpose flour, plus extra for rolling
- 1/2 tsp. kosher salt
- 1 stick (1/2 cup) cold unsalted butter, cut into small pieces
- 4-6 Tbsp. ice water
- 3/4 cup TouVelle cheese, shredded
- 1 large egg, lightly beaten (egg wash)
- 2 tablespoons sanding sugar, for sprinkling
For the filling
- 2 large apples, peeled, cored, and sliced into 1/4-inch wedges
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 4 tablespoons strawberry preserves
Instructions
- In a large bowl, mix together flour and salt.
- Then add in the cold, cut butter and cheese.
- Using a pastry blender, mix together until the mixture resembles coarse crumbles.
- Slowly add one tablespoon of ice water at a time, mixing the dough together with your hands until it forms into a ball.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In the meantime, in a large bowl, toss together the apples, sugar, flour, lemon juice, and cinnamon. Set aside.
- Next, preheat your oven to 375 degrees F.
- Remove your dough from the refrigerator and, on a lightly floured surface, roll out to a 13-inch round circle. The dough should be about 1/8-inch thick.
- Transfer the dough to a parchment-lined baking sheet.
- Spread out apple filling over the dough, leaving about a 1-1/2-inch board.
- Brush the apples with strawberry preserves.
- Fold edges in to form a crust; brush with egg wash, then sprinkle with sanding sugar.
- Bake crostata until the apples are tender and the crust is golden, or about 1 hour. Allow to cool before serving.
- Top with vanilla ice cream and enjoy!