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 danish pastry.


The key to success with danish pastry is not pushing anything too fast.  Keeping the butter chilled in between laminating steps or called ‘turns’ is crucial for creating all the lovely, flaky layers of pastry. Laminating is the process of rolling and folding the dough in order to create very thin layers of butter and dough. More turns the merrier, up to 4 turns, each turn - at least 30 minutes down-time in the fridge, you do the math. If you skimp on chilling time the butter will get too warm and start being absorbed by the dough and you’ll not get that flaky confection we're aiming for. (አደባብሰው ቢያርሱ፡ ባረም ይመለሱ) kind of thing. Speaking about butter, using a good butter, sometimes labeled as "European butter" with less water and more fat helps create flakier dansih pastry. But using regular butter is just fine.

Please use the  photos below to see more

Print Print | Sitemap Recommend this page Recommend this page
Copyright © 2013 Lakech Kebede LLC & Open Windows LLC All Rights Reserved