sweet dough (yield 2 1/2 lbs of dough):
- 1 lb (454 g) Butter, cold
- 1 lb 2 oz (511 g) AP Flour
- 4 oz (115 g) Sugar, granulated
- 1 3/4 t (12 g) Salt, iodized
- 3 oz (92 g) Water, ice cold
- cut butter into 1” cubes
- place 1/2 of the flour, sugar and salt in food processor and pulse to mix
- add 1/2 the butter and pulse 10 times, until blended and the butter is pea sized (the flour and butter should not be completely mixed)
- repeat steps 2 & 3 with the remaining ingredients
- transfer to a mixer with a paddle, pour in water (strain out the ice cubes), while mixing on low (speed 1) just until incorporated for approximately 20 0 30 seconds; do not let it become a solid mass
- roll dough into logs; wrap in plastic; chill overnight
Apple Filling (yield 1 lb 8 oz filling; enough to fill 2 1/2 lbs dough):
- 1 lb 4 oz Granny Smith apples, peeled and sliced
- 1 C Raisins, optional
- 2 1/2 oz Sugar, granulated
- 2 oz Butter, whole
- 2 T Cinnamon, ground
- 1/4 t Nutmeg, ground
- 1 T Cornstarch
- 1 T Water
- in saute pan, melt butter, stir in sugar and cook until light brown
- add apples and raisins (if using), increase heat, and cook until apples are slightly soft (approximately 5 - 7 minutes)
- add spices, mix well and cook for an additional 5 minutes
- mix cornstarch with water in a small mixing bowl and add to apple mixture and continue cooking for another 2 - 3 minutes, or until thickened, (don’t overcook)
- remove from heat, spread evenly over parchment lined sheet pans and allow to cool
6 small apples yields approximately 1 lb 4 oz of peeled and cored apples
1 lb 4 oz peeled, sliced and cored apples = approximately 5 cups (volume)
Putting it all together (this will yield 24 crostadas):
Assembly instructions:
- roll 1 portion of dough into 3 1/2” round disk (a portion of dough is 2 oz; or just divide the logs into 24 equal pieces)
- using 1/4 cup measuring cup, fill dough circle with 1 portion of filling (mounded)
- form an open beggar’s purse using 8 folds and creating a 1” opening
- transfer to a parchment lined sheet pan; cover with plastic; and freeze (the crostadas hold their shape better when baked from solidly frozen)
- brush the entire crust of the crostada with warmed heavy cream; then coat the crust with either granulated sugar or crystallized sugar (just sugar the crust, not the opening)
- bake in a 375 F oven for 50 minutes