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.
- Preparazione30 min
- Cottura25 min
- Dosi1 crostata (8 slices)
- Acquista gli ingredienti ↓
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.
Dalla nostra dispensa
I prodotti Scyavuru usati in questa ricetta, prodotti in Sicilia e consegnati a casa tua.
Scopri tutto lo shop →
