Crostata, a great snack.
A great snack with your 4 o’clock cappuccino is “crostata”. You can make it with a lot of things, but my favorite is with cherry jam. You can also make it with Nutella, but it’s a lot heavier. Later i’ll show you what else you can make with Nutella.
- 450 gr flour type “00” (double zero)
- 3 eggs (room temperature)
- 150 gr sugar
- 100 gr butter (room temperature)
- 1 bag of “pane degli angeli” (yeast for sweets)
- 1 jar of cherry jam (or any jam you like)
You first mix the bag of “pane di angeli” with your flour and butter (in small pieces) until it’s a homogeneous mass. Now mix in your sugar and your eggs. Knead your mixture until you have an elastic mass. Wrap your dough now in clingfilm and put it for at least 30 min in your fridge.
When the dough has rested enough, you’ll need to take a sheet of greaseproof paper. Put 2/3 of your dough on it and roll it out until it’s half a cm thick. Take your dough with the greaseproof paper and put it in a tin form. The other 1/3 of your dough is needed to make strips to put on top of your crostata.
Once the dough is in your form, you’ll need to fill it with your jam. Be careful, to much jam and your dough will be all soggy, to little and it will be to dry. My tin form is 28 cm in diameter and i use about 400 gr of cherry jam.
Now it’s time to make your strips. Take the 1/3 of the dough you cut out before and roll it in to long strips of about half a cm thick. Cover your crostata with them. You can be creative with it. I’m not so creative and do horizontal and vertical lines.
When finished you’ll need to put the crostata in a pre-heated oven of 180° C (356° F) for about 30 min. Let it cool down and it’s ready to be served with a nice cappuccino!