Apple Crostata

What’s a woman to do with her left over danish pastry and a few apples staring at her every time she opened the fridge? Simple! Make some quick apple crostata.

Actually, the traditional apple crostata calls for pie crest, but I substituted it with my left over danish pastry instead, which has held perfect and wowed my guests. The way it came out crisp and flaky, it gave an impression that I spent all day making it. I served it drenched in semi-melted homemade vanilla ice-cream, which made this simple dessert even more sinfully delicious.     

Preparing the apple crostata

I used 4 different type of apples, which are half tart and half sweet apples like Granny smith, Fuji, gala and golden delicious to bake the crostata. No sugar added Just a touch of cinnamon and freshly grated nutmeg still delicious.

Creating Flaky Pastry!


Patience, time (couple of hours) and with some elbow greese, you can acheive that flaky confection layers and layers of buttery goodness at home! 

Please use the  photos below to see more

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