Crostata Della Bisnonna
This was not at all what I expected, but an extremely pleasant surprise. It's more like a giant buttery cookie than it is like pastry. I filled it with a combination of raspberry pastry filling and peach perseveres, and it was delicious.
Instead of putting the crust into a dish, I simply rolled it out, on a silicone mat, into a huge circle. I laid out my filling, leaving a lip of around a third of the dough, and then I folded up the edges to make it look like a rustic crostata. Mine took longer to bake, an extra 10 minutes, but it was well worth the wait. Next time, I'll put more filling towards the edges.
I think this cookie/crust is full of possibilities. Next time out, I'll fill it with homemade applesauce. It's made for experimentation.
0 users found this review helpful
Dec. 28, 2014