Italian Crescent Crostata

"Simple tart that includes fruit preserve filling, baked in a crust and topped with thin strips of dough, very simply and easy"
 
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Ready In:
1hr 15mins
Ingredients:
6
Yields:
12 pieces
Serves:
12
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ingredients

  • 2 (8 ounce) cans refrigerated crescent dinner rolls
  • 1 12 cups red raspberry preserves
  • 34 cup chopped pecans or 3/4 cup walnuts
  • 12 cup raisins
  • 1 egg, beaten
  • 2 -3 tablespoons powdered sugar
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directions

  • Heat oven to 350°F.
  • Separate dough into eight rectangles, and separate five of those into ten triangles.
  • Reserve remaining three triangles for lattice top.
  • Place the ten triangles in ungreased 12 inch pizza pan or 9 by 13 plan; press over bottom and 1/2 inch up sides to form crust.
  • Press perforations to seal.
  • Bake at 350°F for 12 to 15 minutes or until light golden brown.
  • In medium bowl, combine preserves, walnuts (or pecans) and raisins.
  • Spread preserve mixture over partially baked crust.
  • To make lattice top, seal perforations of remaining 3 rectangles, cut each lengthwise into 5 strips to make 15 strips of dough.
  • Arrange dough strips in lattice design over preserve mixture, pinching strips together where necessary.
  • Gently brush beaten egg over lattice.
  • Return to oven and bake an additional 17 to 22 minutes or until golden brown.
  • Cool and sprinkle with powdered sugar.

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RECIPE SUBMITTED BY

Im a 19 year old student who has just recently discovered her passion for cooking-and especially baking. My favourite part of baking is of course-Eating!
 
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