Raspberry Walnut Crostada. Stir jam with spoon until smooth. You do not want it lumpy. Remove the dough from the fridge and lightly flour your work surface or place the dough between a couple sheets of parchment paper.
Add enough water to form a dough that will hold together when pinched with your fingers. Raspberry Galette with Walnut Struesel Topping. I wanted something that tasted like summer. You can have Raspberry Walnut Crostada using 4 ingredients and 6 steps. Here is how you cook that.
Ingredients of Raspberry Walnut Crostada
- It’s 2 cans of Crescent rolls.
- You need 1 cup of seedless red raspberry jam.
- You need 2 cup of finely minced walnuts.
- It’s 1 of egg (for egg wash only).
Oh, is it going to be a long, long winter here in Edmonton if I am already done with the snow. The beautiful thing about raspberries is that almost everyone in Alberta eats them, has a patch or knows someone who has a patch. In small bowl, combine raspberry preserves, walnuts and lemon peel; blend well. Press half of dough evenly in bottom of spring form pan. (Keep remaining dough refrigerated.) Spread with raspberry-walnut mixture.
Raspberry Walnut Crostada step by step
- On a 10-12 inch round pizza pan, lighty spray (grease) with not stick oil spray. Spread out one and a half cans of the crescent roll dough evenly. Spread up the edges to form a crust around the outer edge..
- In a bowl, place 1 cup of seedless red raspberry jam. Stir jam with spoon until smooth. You do not want it lumpy. Once smooth, add in 2 cups of finely minced walnuts. Stir in and mix well. Spread mixture over the dough evenly all the way to the edges..
- With the remaining dough, cut strips and make lattice top..
- In a bowl, beat the egg and brush on the lattice to create a glaze..
- Bake 25 minutes at 350 degrees F. Move rack one level up from he lower setting. Bake until deep golden brown. Let it cool about 10-15 minutes..
- ***Note: You may use any kind of jelly/jam and any kind of nuts for the filling. For example, pineapple preserves mixed with coconut..
A crostata is the Italian version of the French galette, which is a free form version of American pie. It's a beautiful way to present a dessert that is both casual and easy to produce and a snap to serve. This crostata comes from Marcel Desaulniers by way of Rose Levy Berenbaum in her Pie and Pastry Bible. It's chock full of toasted walnuts and a mixture of dried cranberries that are bathed. In a large bowl, gently toss raspberries, blackberries, sugar, cornstarch, lemon juice and zest until evenly blended.