Squash Crostata

pumpkin pocket 1200
NBCConnecticut.com

Crostata Dough

Ingredients

  • ½ lb. butter, cold
  • 2 ½ cups all purpose flour
  • Pinch sugar
  • Pinch salt
  • Ice water as needed

Preparation

  1. In bowl of food processor, combine butter, flour sugar and salt. Pulse until it resembles coarse sand.
    2. Slowly add ice water until dough comes together in a smooth mass.
    3. Wrap and refrigerate for at least one hour.

Squash Filling

  • 2 lbs. roasted squash puree (pumpkin, butternut, acorn, etc.)
  • 14 oz. can sweetened condensed milk
  • 1/2 cup heavy cream
  • 2 Tablespoons of molasses
  • 2 Tablespoons of soybean oil
  • 2 Tablespoons of cornstarch
  • 1 Tablespoon of cinnamon
  • 1 teaspoon of ginger
  • 1/4  teaspoon of salt
  • 3 eggs

Preparation

  1. Combine all ingredients in mixing bowl and whisk until smooth.
  2. Roll out dough into a round approx. 8 inch round.
  3. Brush with egg wash and sprinkle with sugar.
  4. Bake at 350 degrees Fahrenheit for 25 minutes.

Serve with maple bacon ice cream!

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