Peach-mascarpone Crostatas

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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