MAGGIANO'S LITTLE ITALY SPICED PEAR CROSTADA (COPYCAT)
I found this recipe on the internet and now make it all the time. I substitute apples for pears a lot and get rave reviews either way. Use your own recipe for pie crust or use the refrigerated kind. This makes 2 crostadas.
Provided by NVirginian
Categories Dessert
Time 35m
Yield 2 crostadas, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- For the filling: Peel the pears and slice into 1/4-inch slices.
- Melt the butter until light brown in a medium hot sauté pan and add the pear slices. Simmer for a couple minutes until heated through and add the nutmeg, cinnamon, and brown sugar. Continue to simmer until the juices thicken. Remove from the pan and chill.
- Take 4 ounces of the pie dough and roll out into a 9-inch circle, lightly dusting with flour to prevent sticking. Place 1/2 cup of the pear filling in the center of the dough circle. Gently fold the edges of the dough toward the center, forming 'pleats' in the dough as you move around the edge. Leave the center of the crostada open so that the filling shows. Repeat until the filling is used up. Chill the prepared crostadas before baking.
- Preheat oven to 350 degrees F.
- Using a pastry brush, lightly brush the tops of the crostadas with heavy cream. Immediately sprinkle the crostadas with the granulated sugar so that the sugar sticks. Bake at 350 degrees F for 25 minutes until nice and brown.
- Serve while still warm alone, or with some vanilla ice cream.
Nutrition Facts : Calories 207.9, Fat 10.4, SaturatedFat 3.9, Cholesterol 10.2, Sodium 131.6, Carbohydrate 28.1, Fiber 1.8, Sugar 16.4, Protein 1.5
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Jannat Ali khan
[email protected]This crostada looks amazing!
deejay bagz
[email protected]I can't wait to try this crostada!
Sabir gillani
[email protected]This is a great recipe for a beginner baker.
Jennifer Trusnik
[email protected]I found the crust to be a bit dry, but the filling was delicious.
Alyssa Rodriguez
[email protected]This crostada is a bit time-consuming to make, but it's worth the effort.
Sapana Khadka
[email protected]I added a scoop of vanilla ice cream to my crostada, and it was heavenly!
David Wayne Cornelius
[email protected]This crostada is a great way to use up leftover pears.
Jane Mateso
[email protected]I love how easy this crostada is to make. It's perfect for a weeknight dessert.
Flavia Nassaazi
[email protected]This crostada is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Allen Story
[email protected]I'm not a big fan of pears, but I thought this crostada was pretty good. The crust was nice and flaky, and the filling was sweet and flavorful.
Nosipho Mavundla
[email protected]This was my first time making a crostada, and it turned out great! The instructions were easy to follow, and the end result was a beautiful and delicious dessert.
Rabi Lama
[email protected]This crostada is a bit too sweet for my taste, but I still enjoyed it. The crust was flaky and the filling was flavorful.
Noor Alom
[email protected]This is my new favorite crostada recipe! The crust is so easy to make, and the filling is delicious. I love the addition of the spices, which give it a warm and inviting flavor.
Karrie
[email protected]I love the combination of pears and spices in this crostada. It's a unique and flavorful dessert that's perfect for any occasion.
Ah Gh
[email protected]This crostada was a hit at my dinner party! The flavors of the pears and spices were perfectly balanced, and the crust was flaky and delicious. I will definitely be making this again.