Mini Apple Apple Crostatas Recipes

APPLE CROSTATA

Steps:

• For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
• Preheat the oven to 450 degrees F.
• Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
• For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
• Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
• Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

MINI APPLE CROSTATAS RECIPE

Steps:

• Heat oven to 425°F. Unroll crust on work surface. Roll crust out slightly; cut into 4 (5-inch) rounds. Place rounds on parchment lined cookie sheet. In medium bowl, mix sugar and cinnamon; toss apple slices into sugar mixture. Divide apple slices evenly onto center of each pie crust round. Fold 1/2-inch of crust over filling, pinching slightly so that crust lays flat on apples. Bake 18 to 20 minutes or until crust is golden brown and apples slices are tender. Drizzle 2 teaspoons caramel topping over each crostata. If desired, serve warm with ice cream.

AMAZING APPLE CROSTATA

Steps:

• Mix flour, 2 tablespoons sugar, and salt together with an electric mixer until combined. Mix in butter until mixture resembles coarse meal. Add ice water, 2 teaspoons at a time, while the mixer is running until dough just holds together. Test dough by pinching a small amount between your fingers; if it is crumbly, add a 1 teaspoon more ice water at a time.
• Wrap dough in plastic wrap and chill until slightly firm, 20 to 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Squeeze 1/2 the lemon over the apple slices to keep from browning.
• Place a large piece of parchment paper on a flat work surface. Roll dough into a round 12 to 16 inches in diameter, 1/4 to 1/2-inch thick. Arrange apple slices in 2 layers on the dough, leaving a 1 1/2 to 2-inch border all around. Fold up the border, pleating the edge to make it fit; leave most of the apples uncovered.
• Combine 1/2 cup sugar and cinnamon in a small bowl. Sprinkle over apples. Squeeze remaining 1/2 lemon over apples. Sprinkle 2 teaspoons sugar over crust. Transfer parchment paper to a baking sheet.
• Bake in the preheated oven until crust is golden brown, 50 to 60 minutes.

APPLE CROSTATAS

Steps:

• To make the crust: Mix the flour, sugar, and salt in a processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, about 1 hour.
• For the filling: Position the rack in the center of the oven and preheat the oven to 400 degrees F.
• Combine the apples, 1/4 cup of sugar, and lemon juice in large bowl; toss gently to blend. Set aside for 10 minutes.
• Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round. Transfer the dough on the parchment paper to a heavy large baking sheet. Spoon the apple mixture over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, leaving the apples exposed in the center. Pleat loosely and pinch the dough to seal any cracks. Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.
• Bake the crostata until the crust is golden and the apples are tender, about 40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes. Slide a metal spatula under the crust to free the crostata from the baking sheet. Cool the crostata to lukewarm. Sprinkle with the almonds and serve.

APPLE-CRANBERRY CROSTADA

Steps:

• Heat butter in a large skillet over medium-high heat. Add apples, 1/2 cup sugar and cranberries; cover and cook until apples release their liquid, about 5 minutes. Remove lid and continue to cook, stirring frequently, until soft apples fall apart and juices thicken to a thin-syrup consistency, about 5 minutes longer. Pour onto a large-lipped cookie sheet or jellyroll pan and cool to room temperature. (Can be refrigerated in an airtight container up to 5 days.)
• Adjust oven rack to low position and heat oven to 400 degrees. Open puff pastry sheet on a lightly floured work surface. Roll into a rectangle, about 10 by 16 inches. Transfer to a large cookie sheet. (I suggest lining the sheet with parchment paper; this ensures the crostada doesn't stick and allows easy cleanup.)
• Spread cooked apples over pastry, leaving a 2-inch border. Fold up pastry borders over apples. Unfold corners and form ruffled creases to keep dough from overlapping. Brush pastry border with egg white and sprinkle with the remaining 1 Tb. sugar. Bake until pastry is golden brown, 25 to 30 minutes. Serve warm or at room temperature with optional ice cream or whipped cream.

APPLE CROSTATA

Steps:

• Combine 1 1/2 cup flour, 2 tablespoons sugar, and salt in a large bowl. Cut in butter using 2 knives or a pastry cutter until mixture resembles coarse crumbs.
• Mix water and vanilla extract together in a small bowl. Stir into flour mixture, 1 tablespoon at a time, until dough comes together. Gently roll into a ball and flatten slightly. Wrap with plastic wrap and chill until firm, about 30 minutes.
• Toss apples with 1/2 cup sugar and 3 tablespoons flour in a large bowl.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Roll dough out to a 12-inch circle on a floured work surface. Transfer to the baking sheet. Arrange apple slices in the center of the circle, leaving a 2-inch border all around. Fold up border over apples, pinching together slightly.
• Combine 1 tablespoon sugar and cinnamon in a small bowl. Sprinkle over apples.
• Bake crostata in the preheated oven until crust is golden brown, 30 to 40 minutes.

MINI APPLE APPLE CROSTATAS

Steps:

• First pre-heat the oven to 425F. Then unroll the crust on a floured work surface. Cut into four 5 inch rounds. Then place rounds on a parchment lined cookie sheet.
• Next in a medium bowl mix the sugar & cinnamon,toss in the apple slices & mix to coat. Then divide apple slices evenly onto each center of pie rounds. Then fold 1/2 inch of the crust over the filing & pinch slightly t so that the crust lays flat on the apples.
• Then bake for about 18 to 20 mins or until the crust is golden brown & apple slices are t fork tender. Then drizzle 2 Tsp. of the caramel topping over each corstata. Best serve warm with your favorite ice cream.

APPLE CRUMB CROSTATA

Steps:

• To make the crust, mix flour, sugar, salt, and butter on medium speed until mixture resembles coarse sand. Add the yolks; mix slightly. Add ice water. Mix until just combined. Form dough into disk; wrap in plastic. Chill for 1 hour or up to 3 days.
• To make the filling, melt butter in a large pan on high heat. Add apples, zests, and salt, stirring until coated. Sprinkle sugar, and saute, stirring, until sugar is dissolved, liquid has thickened, and apples are almost golden, about 5 minutes. Transfer to a baking sheet, and let cool to room temperature.
• To make the crumb topping, combine flour, dark-brown sugar, granulated sugar, salt, cinnamon, allspice, and butter in a food processor, and pulse until mixture resembles coarse sand. Refrigerate until ready to use.
• To assemble, preheat oven to 375 degrees and flour a piece of parchment paper. Roll chilled dough into a 1/4-inch-thick, 14-inch circle on parchment (trim excess). Place dough and parchment on cookie sheet. Mound cooled apple mixture in center, leaving a 3-inch border. Sprinkle crumb mixture on top of apples. Fold edges of the dough on top of apples, overlapping and leaving about a 6-inch round opening. Refrigerate until dough is firm, about 30 minutes. Brush edge of crust with egg, and sprinkle with sugar. Bake until pastry is golden brown and apples are tender, about 40 to 50 minutes. Serve warm or at room temperature, with vanilla ice cream.