Recipe by USA WEEKEND columnist Pam Anderson
"While a good pie crust ought to be a part of every cook's repertoire, sometimes there just isn't the time. But why leave the baking to the grocery stores or bakery when puff pastry is a simple, high-quality stand-in for the original? In this Crostada, the sheet dough is baked free-form with ingredients piled on top. Couldn't be easier!"
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Granny Smith apples (or other firm, crisp apples), peeled, quartered, cored and sliced 1/4-inch thick
Macintosh apples (or other soft-textured apples that fall apart when cooked), peeled, quartered, cored, and sliced 1/4-inch thick
frozen puff pastry, thawed but still cold (follow package directions)
egg white, lightly beaten
Optional: Ice cream or lightly sweetened whipped cream
Didn't have much flavor to the "filling". I would rather just make an apple crisp or a pie. If you really wanted to use the puff pastry, I would cut it in small squares and place the squares in a cupcake pan and still use the filling to make a small tart.
I make it as is - BUT - I add cinnamon to the sugar. It makes the flavor go a long way. The family and friends love it and its easy to make
This is a simple, rustic dessert. It is delicious, as is. I may add some cinnamon the next time. I used demerara sugar to top the crostada. Very tasty with a scoop of vanilla ice cream!
Easy to make, great for holidays to balance all the sweet desserts with this nice tart taste. Great for dessert or for breakfast the next morning.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 159
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