Peach-mascarpone Crostatas
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 (15 ounce) package refrigerated pie crusts, dough at room temperature
- 3 large ripe peaches
- 1 teaspoon lemon juice
- 4 tablespoons sugar, divided
- 1 tablespoon flour
- 1⁄4 teaspoon ground cinnamon
- 4 ounces mascarpone cheese
- 1 egg white, beaten
- additional sugar
directions
- Preheat oven to 375 degrees.
- Remove pie crusts from packaging and squeeze both crusts together.
- Roll into a 12-inch long, 3-inch wide, 1/2-inch high rectangle and cut into 6 2-inch pieces.
- Roll one piece into a ball, and then roll out into a 5-inch circle on parchment paper.
- Place on a parchment paper-lined baking sheet and continue with remaining pie crust dough.
- Set aside while you prepare the peaches.
- Peel the peaches, slice in half and remove the seeds.
- Place peach halves in a bowl, sprinkle with the lemon juice and stir gently.
- Sprinkle 2 tablespoons of the sugar, the flour and cinnamon over the peach halves and stir gently to coat all peaches with the dry ingredients.
- Set aside.
- Place the mascarpone cheese in a bowl and add the remaining 2 tablespoons of sugar.
- Spoon 1 heaping tablespoon of the sweetened mascarpone cheese into the hollow of one of the peach halves.
- Center the peach half filled-side down on one of the pastry circles.
- Brush the dough with the beaten egg white and crimp dough around the peach.
- Continue with remaining peaches.
- Brush the outside of all 6 crostatas with the remaining egg white and sprinkle the outside crusts with granulated sugar.
- Bake for 30 minutes.
- Serve immediately, or refrigerate and serve cold.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0