Crostata is the most home-made of Italian desserts. This version is filled with Scyavuru Hazelnut and Cocoa Cream 22%, made with 20% Italian hazelnuts, 5% cocoa and no palm oil. The trick is to bake the pastry first and add the cream at the end, so it stays soft and glossy.
A classic Italian crostata filled with hazelnut and cocoa cream.
- Prep30 min
- Cooking25 min
- Makes1 crostata (8 slices)
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Ingredients (24 cm crostata)
- 300 g plain flour
- 150 g cold butter
- 120 g icing sugar
- 1 egg and 1 yolk
- Grated zest of 1 untreated lemon
- A pinch of salt
- 350 g Scyavuru Hazelnut and Cocoa Cream 22%
- 40 g toasted hazelnuts, roughly chopped
Preparation
- 1. Make the pastry Rub the flour and cold butter together, add the sugar, zest, salt and eggs and work quickly into a smooth dough. Wrap and chill for 1 hour.
- 2. Shape Roll out two thirds of the pastry into a 24 cm tin and prick the base. Cut the rest into strips for the lattice.
- 3. Bake Bake the base at 180°C (355°F) for about 25 minutes, until golden; bake the strips separately on a tray for 12–15 minutes. Let everything cool.
- 4. Fill Spread the hazelnut and cocoa cream over the base, arrange the lattice on top and finish with the chopped hazelnuts.
What you need from our pantry
The Scyavuru products used in this recipe, made in Sicily and delivered to your door.
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