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Milwaukee Desserts Recipe List

Mason Street Grill

425 East Mason Street, Milwaukee, WI 53202
414-298-3131

Warm Apple Crostada

Yields about 8 medium sized crostada’s

Warm Apple Crostada

½ pound Butter (room temp)
¼ pound Confectioner’s Sugar
1 Egg + Eggs for an egg wash
1/3 pound Cake or Pastry Flour
1/3 pound All Purpose Flour
1 tsp Vanilla Extract

Ingredients for Apple Filling

4 Honey Crisp Apples, peeled, cored & cut into 1” pieces
1 tbsp Cinnamon
½ tbsp Vanilla Extract
½ tsp Nutmeg
½ cup Granulated Sugar
½ stick Unsalted Butter

Method for Short Dough Crust

• Cream both butter and sugar in a mixing bowl with paddle attachment.
• Scrape down sides of bowl and add the egg; blend.
• Sift all flours and add to bowl. Add vanilla extract last and mix on slowest setting until combined.
• Remove from bowl and place on flat sheet and refrigerate over night.

Method for Apple Filling

• In a large skillet, melt butter and then add apples.
• Sauté apples until slightly softened and add remaining ingredients.
• Stir and continue cooking apples until they are almost fully cooked (apples will still have some bite to them).
• Refrigerate for 4 hours or until cooled.

To Assemble Crostada

• Dust counter with flour and roll out dough until it’s about ½” thick. Use a small plate or your largest round cutter and proceed to cut around plate until you cut out a fairly large circle. Repeat until all dough is gone.
• Take about a large spoonful of filling and place in center of dough circle. Then proceed to fold in the edges of the dough into itself, similar to a pleat method.
• When done with all the crostada’s, place on lined baking sheet and refrigerate them until dough gets cold and firm. Lightly brush tops of the crostada with an egg wash and sprinkle some sugar on top when ready to bake.
• Place in 350° oven for about 10- 20 minutes (ovens may vary).

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