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When I saw my mother making her apple turnover, I knew company was coming. I also knew the dough scraps would be my treat. She’d roll them in sugar and cinnamon, bake them and we’d enjoy the flaky, light, buttery morsels together with a cold glass of milk. My mom’s specialty was that apple turnover. Mine, apple crostata. I love its organic shape, and fact that it doesn’t require a dish or pie pan. And because the crostata is baked directly on a sheet pan, it retains its flakiness better than a pie.
INGREDIENTS
INGREDIENTS
Yield:8 to 12 servings
FOR THE CRUST
1¼cups all-purpose flour
1tablespoon sugar
½teaspoon salt
½cup (1 stick) unsalted butter, chilled and cut into small pieces
⅓cup ice cold water, more as needed
1egg, beaten
Raw sugar, for garnish
FOR THE FILLING
6 to 8 Granny Smith or other tart apples, peeled and cut into 16 slices each (about 6 cups total)
¼cup brown sugar
1teaspoon cornstarch
¼teaspoon ground cinnamon
¼teaspoon lemon zest
¼teaspoon vanilla extract
FOR THE CRUMBLE
¼cup granulated sugar
1½cups all-purpose flour
¼cup brown sugar
¼teaspoon ground cinnamon
½cup (1 stick) unsalted butter, melted and cooled to room temperature
PREPARATION
PREPARATION
Step 1
Make the crust: Combine flour, sugar, and salt in a food processor and blend for 5 seconds. Add butter, pulsing, until mixture resembles small peas. Add ice water and continue to pulse until mixture comes together in moist clumps; if mixture is too dry add a bit more water a tablespoon at a time. Gather dough into a ball, flatten into a disc, wrap in plastic and chill for at least 1 hour or freeze for up to a month.
Step 2
Make the filling: In a large bowl toss together sliced apples, brown sugar, cornstarch, cinnamon, zest and vanilla. Set aside.
Step 3
Make the crumble: In a medium bowl, mix together granulated sugar, flour, brown sugar, and cinnamon. Drizzle in melted butter and, using a fork, stir until mixture is crumbly and all the flour is incorporated; the crumbs should be smaller than 1 inch.
Step 4
Heat oven to 375 degrees and line a baking sheet with parchment paper. Remove dough from refrigerator and let sit at room temperature for 10 to 15 minutes. On a lightly floured surface, roll the dough into a 14-inch circle. Transfer to baking sheet and chill until firm, about 15 minutes.
Step 5
Remove baking sheet from refrigerator and let soften for 1 to 2 minutes. Arrange filling evenly in the center of the dough, leaving a 4-inch border all around; reserve the juices. Brush exposed dough border with beaten egg and fold edge in up over fruit, making pleats every 2 inches. Pour remaining juices over exposed fruit, brush the folded outer edge with beaten egg, and sprinkle with raw sugar. Cover exposed fruit with about 1 cup crumble.
Step 6
Bake crostata until crust is golden brown and filling is bubbling, about 40 to 50 minutes.
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