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Cook'n with Betty Crocker 
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Italian Crescent Crostata |
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Serves: 12 Print this RecipeAnn S. Mehl - Minneapolis, Minnesota Bake-Off® Contest 31, 1984 Prize Winner Italian-born Ann Mehl's simple crostata (tart) includes the typical fruit preserve filling, baked in a crust and topped with thin strips of dough arranged in a crisscross diamond-shaped pattern. 2 (8-ounce) cans refrigerated crescent rolls 1 1/2 cups red raspberry preserves 3/4 cup chopped walnuts or pecans 1/2 cup raisins or dried currants 1 egg, beaten, if desired 2 to 3 teaspoons powdered sugar Heat oven to 350°F. Separate dough into 8-rectangles; separate 5 of the rectangles into 10 triangles. Reserve remaining 3 rectangles for lattice top. Place the 10 triangles in ungreased 12-inch pizza pan or 13 x 9-inch pan; press over bottom and 1/2 inch up sides to form crust. Press perforations to seal. Bake at 350°F. for 12 to 15 minutes or until light golden brown. In medium bowl, combine preserves, walnuts and raisins. Spread over partially baked crust. To make lattice top, seal perforations of remaining 3 rectangles; cut each lengthwise into 5 strips to make 15 strips of dough. Arrange dough strips in lattice design over preserve mixture, pinching strips together where necessary. Gently brush beaten egg over lattice. Return to oven; bake an additional 17 to 22 minutes or until golden brown. Cool; sprinkle with powdered sugar. Nutrition Per Serving: Calories 250; Protein 3g; Carbohydrate 41g; Fat 9g; Sodium 170mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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