NONNA'S CROSTATA
Wingbird Sandy shares her Nonna's delcious Christmas Crostata. Follow the recipe below to add this treat to your table this feative season.
PASTRY INGREDIENTS
- 400g Self Rising Flour
- 150g Sugar
- 200g Butter (at room temperature)
- 4 x Egg Yolks
- 1 x Egg White
- Zest of 1 Lemon
INGREDIENTS FOR FILLING
- 1 x Packet of Amaretti Biscuits
- 10 x Sweet Plain Biscuits
- Marsala to mix with biscuits
- 1 x Jar of Jam of your choice (I like strawberry or cherry but you can use whatever you like)
METHOD
Prepare either 2 x 20cm cake tins or 1 x 30cm cake tin with baking paper and nonstick cooking spray.
FILLING
Add biscuits to a bowl and crush. Stir in enough Marsala to cover biscuits, don't soak them, just make sure they are all covered.
PASTY
Sift flour into a bowl, add sugar, lemon zest - make a well and add egg yolks, egg white and butter. Mix together and turn onto a bench or board. Bring ingredients together and knead into a dough. Set aside.
Depending if you make 2 cakes or 1 divide your pastry evenly. Roll out enough pastry to cover the bottom of the cake tin/tins not too thick….
Add biscuit mixture evenly between tin/tins and then add jam evenly using the whole jar. Then start your decorating…. Roll remaining dough into long pieces and make criss-crosses and finish with a roll all around the edge. Bake at 180 for 30 mins. Let it cool and then serve x
COOMA | NGARGIO COUNTRY