Rustic Apple Danish Crostata
I love crostatas and this Rustic Apple Danish Crostata is the bomb.
I just made these Rustic Apple Danish Crostatas today and oh boy do we love it or what? I got the crust recipe from the Whole wheat apple pie slab I made a while back.
Last night I thought about having danishes for breakfast. I have never made danishes before but I knew how involved they are given the dough requirements. I really wanted to have them bad but I didn’t want to bother making the dough and I didn’t want to spend time thinking of a healthier alternative either.
I actually have crostata on my dessert to do list so I figured I can make a danish crostata version and cross that out of the list plus satisfy my craving for danish, two in one kind of thing…GENIUS!!
Well let me just tell you how much we loved the end result, and by the way I want to add that you can use this same dough and make your own filling, just superb right? Peaches, pears, berries, crunchy topping, you name it, the options are endless…
I made one crostata with cream cheese and one without it to see which one I would like best, and for sure the one with cream cheese was my favorite.
Anyhow, this is another super winner recipe for me. The dough is crunchy and delicious, the apples with the cream cheese are a fabulous combination and the fact that the dough was 100% whole wheat, superb. Just a winner in my book!
Enjoy!
Here you can appreciated the cream cheese topping right before adding the apples to it as well as the panko base that I placed on the other crostata for purpose of soaking the apple juices. You can omit this step in you wish though!
…and the final product, just out of this world which I’ll be making again very very soon!!
PrintRustic Apple Danish Crostata
Miryam's original recipe
Yield: 2 medium crostatas
Total Time: 1 hour
Ingredients:
For the dough
2 cups whole wheat pastry flour
1/2 cup olive oil
1/2 cup low fat milk, plus 1-2 tablespoons for brushing the dough
2 tbsp unrefined sugar, plus 2 tablespoons to sprinkle the dough
For the filling
6 medium apples, sliced thin
4 tbsp unrefined sugar
Pinch cinnamon, optional, I didn't use
2 tbsp panko bread crumbs
For cream cheese filling
4 oz low fat cream cheese, at room temperature
3 tbsp unrefined sugar
1 tsp vanilla extract
Zest of 1 lemon, optional, I didn't use it.
Directions:
In a mixing bowl mix crust ingredients together. Divide the dough into two pieces and roll them out between plastic wrap into a round disk. Transfer them to a prepared baking pan lined with unbleached parchment paper.
In another mixing bowl combine cream cheese filling and set aside. Preheat your oven to 400F.
Peel and slice the apples. Sprinkle the bread crumbs over one of the crusts, living 1 inch margin from the edge of the dough, like in the picture. Spread the cream cheese over the other prepared dough piece. Place the sliced apples on top of the cream cheese and panko breadcrumbs. (One crostata has the cream cheese filling the other one is just plain apples)
Bring the sides of the dough up onto the apples and pad down. Brush the edges of the dough with milk and sprinkle with two tablespoons of sugar.
Bake for 30-40minutes or until edges begin to brown.
NOTE: If you want both crostatas with cream cheese double the quantity of the cream cheese filling and omit the panko breadcrumbs.