Crostata Recipe
Ingredients
| All purpose flour | 3 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1 Dash | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| 2 slightly beaten eggs | ||
| Milk | 1/4 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Milk | 2 Tablespoon | |
| 1 10-ounce jar plum or cherry preserves | ||
Directions
In large bowl stir together flour, sugar, baking powder, and salt.
Cut in butter or margarine till mixture resembles coarse crumbs.
Combine eggs, 1/4 cup milk, and vanilla; add to dry ingredients and mix well.
Turn onto lightly floured surface; knead gently till smooth (10 to 12 strokes).
Reserve 1/3 of the dough.
Blend 2 tablespoons milk into remaining dough; pat into 15x10x1-inch baking pan.
Cut up large pieces of fruit in preserves.
Spoon preserves over dough in pan.
Roll reserved dough into a 12x10-inch rectangle.
Cut crosswise into 1/2-inch-wide strips.
Carefully lay half of the strips 1 inch apart across dough.
Arrange remaining strips atop in diamond-shaped pattern.
Bake in 400° oven for 18 to 20 minutes.
Cut into bars.
Cut in butter or margarine till mixture resembles coarse crumbs.
Combine eggs, 1/4 cup milk, and vanilla; add to dry ingredients and mix well.
Turn onto lightly floured surface; knead gently till smooth (10 to 12 strokes).
Reserve 1/3 of the dough.
Blend 2 tablespoons milk into remaining dough; pat into 15x10x1-inch baking pan.
Cut up large pieces of fruit in preserves.
Spoon preserves over dough in pan.
Roll reserved dough into a 12x10-inch rectangle.
Cut crosswise into 1/2-inch-wide strips.
Carefully lay half of the strips 1 inch apart across dough.
Arrange remaining strips atop in diamond-shaped pattern.
Bake in 400° oven for 18 to 20 minutes.
Cut into bars.
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