Serves: 12
Total Calories: 346
Heat oven to 350°F. Separate dough into 8-rectangles separate 5 of the rectangles into 10 triangles. Reserve remaining 3 rectangles for lattice top. Place the
10 triangles in ungreased 12-inch pizza pan or 13 x 9-inch pan press over bottom and 1/2 inch up sides to form crust. Press perforations to seal. Bake at 350°F. for
12 to 15 minutes or until light golden brown.
In medium bowl, combine preserves, walnuts and raisins. Spread over partially baked crust. To make lattice top, seal perforations of remaining 3 rectangles cut each lengthwise into 5 strips to make 15 strips of dough. Arrange dough strips in lattice design over preserve mixture, pinching strips together where necessary. Gently brush beaten egg over lattice. Return to oven bake an additional 17 to 22 minutes or until golden brown. Cool sprinkle with powdered sugar.
Nutrition Per Serving: Calories 250 Protein 3g Carbohydrate 41g Fat 9g Sodium 170mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Italian Crescent Crostata recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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