Crostata is the most home-made of Italian desserts. This version is filled with Scyavuru Hazelnut and Cocoa Cream 20%, 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
- Total55 min
- Makes1 crostata (8 slices)
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In short
- The crostata uses 350 g of Scyavuru Hazelnut and Cocoa Cream 20% spread over a pre-baked 24 cm shortcrust base.
- The pastry combines 300 g plain flour, 150 g cold butter, 120 g icing sugar, 1 egg, 1 yolk and lemon zest.
- The dough rests wrapped in the fridge for 1 hour before two thirds is rolled into the tin.
- The base bakes at 180°C (355°F) for about 25 minutes, while the lattice strips bake separately for 12–15 minutes.
- The cream goes on after baking and cooling, so it stays soft and glossy, and 40 g chopped toasted hazelnuts finish the top.
Contents
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 20%
- 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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Frequently asked questions
Why do you bake the crostata base before adding the hazelnut and cocoa cream?
Baking the pastry first and adding the cream at the end keeps the filling soft and glossy. The base bakes at 180°C (355°F) for about 25 minutes until golden, and the lattice strips bake separately for 12–15 minutes. Everything must cool completely before the cream is spread on top.
How do I make the shortcrust pastry for a 24 cm hazelnut gianduja crostata?
Rub 300 g plain flour with 150 g cold butter, then add 120 g icing sugar, the grated zest of 1 untreated lemon, a pinch of salt, 1 egg and 1 yolk. Work quickly into a smooth dough, wrap it and chill for 1 hour before rolling.
How do I shape the base and the lattice of the crostata?
Roll out two thirds of the chilled pastry to line a 24 cm tin and prick the base with a fork. Cut the remaining third into strips for the lattice. Bake the strips separately on a tray, then arrange them over the cream once everything has cooled.
Which cream is best for a gianduja crostata and why?
This crostata uses Scyavuru Hazelnut and Cocoa Cream 20%, made with 20% Italian hazelnuts, 5% cocoa and no palm oil. You need 350 g to fill a 24 cm crostata. Spread on the cooled base, it stays soft and glossy, giving a classic gianduja flavour.
How should I finish and decorate a hazelnut and cocoa cream crostata?
Spread 350 g of hazelnut and cocoa cream evenly over the cooled, baked base, lay the baked pastry strips on top in a lattice and scatter 40 g of roughly chopped toasted hazelnuts over the surface. The nuts add crunch against the soft cream.
Can I bake the lattice strips together with the crostata base?
It is better to bake them separately. The base goes in the tin at 180°C (355°F) for about 25 minutes until golden, while the strips bake on a tray for a shorter 12–15 minutes. Let both cool completely before assembling with the cream.
