Jam filled crostate! It’s hard to walk into any bakery or pasticceria in Italy and not notice these little hand-pies right away. They are usually lattice-topped. But the lattice is typically a bit different in appearance than what we North American’s might expect to see on a lattice-topped pie.
Jam-Filled Italian Crostate
Print This Recipe Yield 8Source crust adapted from Domenica MarchettiPublished
Ingredients
- 3 cup unbleached all-purpose flour, plus more for the work surface
- 1 cup confectioners sugar
- 1 pinch kosher salt
- .125 teaspoon baking soda
- .125 teaspoon baking powder
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1 cup cold unsalted butter, cut into ½‑inch cubes
- 1 ounce large egg
- 2 ounce large egg yolks
- 8 heaping tablespoons jam. i used fig
Directions
Make the crust: Put the flour, sugar, salt, baking soda, baking powder and lemon and orange zests in the work bowl of a food processor fitted with a metal blade. Pulse briefly to combine the ingredients. Distribute the butter pieces around the bowl and pulse until the mixture is coarse and crumbly. Add the egg and egg yolks and process until the dough just begins to come together.
Turn the dough out onto a lightly floured work surface and gather it together. Knead it briefly and shape it into a disk. Wrap tightly in plastic and refrigerate for at least 1 hour, or until well chilled (overnight is fine, as is frozen up to 1 month).
Form the crostates: Thaw dough in the refrigerator if frozen. Remove the dough from the refrigerator and let it sit for 30 to 45 minutes, or until it is just pliable enough to roll, but not too soft to work with.
Line 2 baking sheets with parchment. Set aside.
Dust a cool flat working surface with flour. Dust a rolling pin with flour. Cut the dough in half then roll half to about ¼‑inch thickness. Set it aside in the refrigerator as you roll out the other half. Use a plate about 6‑inches in diameter as a stencil and cut out four rounds. Save the scraps for the lattice. Repeat the process with the other half of the dough. You should get eight 6‑inch rounds. Place four on each prepared baking sheet. Chill the scraps.
Roll the edges of each round inward forming a ½‑inch rim. Spoon a heaping tablespoon of jam into the center of each round, then smooth the jam right up to the edge of the rim. Repat with all the rounds.
Remove the scraps from the refrigerator. Then pinch of a ping pong ball sized piece and roll it out with your fingertips to create a long, thin noodle like strand about ¼‑inch in diameter. Continue to roll the remaining dough then cut the strands into forty-eight 6‑inch pieces.
Lay three strands evenly spaced across each jam-topped dough round. Then lay three more at an angle, creating a diamond-shaped lattice on each jam-topped dough round. Trim the strands with your fingertips, pinching them into place to stick.
Cover the baking sheets with plastic wrap and refrigerate at least 30 minutes and up to one day.
To bake: Adjust the oven racks so that one is on the top third and the other is on the bottom third of the oven. Heat the oven to 375 degrees F.
Remove the baking sheets from the refrigerator, take off the plastic wrap and bake about 25–30 minutes, rotating the sheets halfway through, until golden. Remove the sheets to cool on a rack to room temperature.
How funny, I saw the title of your post and thought you were blogging from Guyana. There limeade is called swank.
…magazine too. oooph. Love cucumber in cocktails. Thanks for reminding me that this is one flavor I have not yet had this summer in my drinks so I“m all over it while I can still consider summer here. Your version here seems sublime. I won’t change a thing!
…and very very swank!!! I like swank. I will start using it. This seems like a wonderful cocktail
I always just associated “swank” with “classy” or “fancy”.
Not a gin drinker at all, even when I used to drink liquor as a young adult. I did see a new cream flavored vodka and thought I could make some interesting drinks with that for Alexis. You know, dessert style drinks up to and included a “mudslide”. Have you tried that vodka yet and if so, how did you like it?
… of a recent gimlet experience that I wouldn’t even mention it except it explains why I got so nitpicky with your recipe. You see, the experience compelled me to do the math on your gin. And 4.5 cups of gin, divided by 10 (as in “serves 10”), comes out to 3.6 ounces. So I hope your “serves 10” means 10 people get 2 drinks. Confession time: When I ordered a gimlet recently, I was picturing my own dainty-sized martini glasses from before the era of Supersize Me. What I got was what I later decided–after becoming “impaired”–must have been three gimlets in a gigantic martini glass.
…but when I made them in Palm Springs for 10 people they seemed to disappear in just one pouring. Shame on us?? GREG
Swank, awesome, amazing, delish — whatever you call this cocktail, I want one!
What a perfect summer concoction. And it is still summer, I refuse to give in. I love gimlets any day but this does bring the swank. And the bougie (another good swanky word).
Erin — ekcantcook.blogspot.com
This is so “swank” in a Mad Men kind of way 🙂 …but with a signature Sippitysup twist!
I don’ t know the exact definition either, but I think Cole Porter would — that libation would surely be served at a swell party. Great shot, too. It certainly looks refreshing — just what we need with this really dreadful weather. Bravo!
I love the way you letter. That’s a nice picture of you!
I learned from you. I’d never considered graphics, now it’s my fav part! GREG
Ah Greg, this looks aaaamaaazing =) No, seriously — it does.
.…enough said.
What a fabulous drink!
You always make me laugh. And want to drink. This looks like the perfect afternoon summer cocktail. Amazing and delish.
yes, i most definitely need some of this in my life
Huge fan of gimlets and this looks even more delish than the original! I feel like a muddled sliver of serrano chiles would be great here too!!
I need to add cucumbers to my gimlets! A little salad with my cocktail. You know, for my health. 😉 But I’m definitely loving gimlets this summer, since our mint plants have been growing like crazy.