Crostata

Crostata
Crostata

Free Recipes - Crostata & Cheese Wheel

Crostata

Crostata Ingredients: 3 cups all purpose flour; 1/2 cup sugar; 3 tsp. baking powder; 1 cup butter or margarine; 2 slightly beaten eggs; 1/4 cup milk; 1 tsp. vanilla; 1/3 cup grape jam; 1/3 cup apricot jam; 1/3 cup strawberry jam.

Edible Crafts: Make Candy Bouquets and Centerpieces For Fun & Profit.

Preparation: In bowl, stir together four, sugar, baking powder, and dash salt. Cut in butter till like coarse crumbs. Combine eggs, milk, and vanilla; add to dry ingredients and mix well. Knead gently on floured surface till smooth. Set aside 1/3 of the dough. On floured surgace, roll remaining dough to 15x10" rectangle. Place in ungreased 15 1/2" x 10 1/2" baking pan. Spread each jam crosswise over 1/3 of the dough in pan. Roll remaining dough to 12x10 inch rectangle. Cut into 1/2" wide strips. Carefully form strips into lattice top diagonally over jam-topped dough. Bake in 400° oven for 20 - 25 minutes. Makes 40.

Cheese Wheel

Ingredients: 1 package active dry yeast; 2/3 cup warm water (110°); 2 cups all-purpose flour; 2 tbs. cooking oil; 1/2 tsp. sugar; 1/2 tsp. salt; 1 beaten egg; 3 cups shredded muenster cheese (12 ounces); 1/2 cup snipped parsley; 1/2 tsp garlic salt; 1/8 tsp pepper; 1 slightly beaten egg; 1 1/2 tsp sesame seed; 1 tsp sugar (optional).

Preparation: Soften yeast in the warm water. Beat in 1 cup of the flour, the oil, the 1/2 tsp sugar, and the 1/2 tsp salt. Stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto lightly floured surface; knead till smooth and elastic, 5 to 8 minutes. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warn place till double, about 1 hour. Punch down; divide into two portions. Cover and let rest 10 minutes. On lightly floured surface, roll one portion to a 13-inch circle. Place circle on a greased 12-inch round pan. Combine the first egg, cheese, parsley, garlic salt, and pepper. Spread over dough in pan. Roll remaining dough to 13-inch circle. Place over filling; trim and flute edges. Bake in 400° oven for 20 minutes. Remove from oven. Brush top with mixture of remaining egg and 1 tbs. water: Sprinkle with sesame seed and sugar, if desired. Return to oven and continue baking 12 to 15 minutes more. Cut in narrow wedges. Serve hot. Makes 16 to 20 servings.

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