If you love fruit desserts,then you will love this since it has an added crusty layer to make your dessert experience,heavenly.
This strawberry crostata is my favorite way to eat strawberries (other than raw, of course). The roasted berries have a delicate floral accent that comes from the addition of rose water. This is entirely optional, as I’ve made this dessert without it and loved it just as much.
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Ready Time: 40
Ingredients
- 1 1/2 pounds strawberries 2 tablespoons sugar, for sprinkling (or more, to taste) 8 ounces cream cheese, softened 2 tablespoons flour 2 tablespoons sugar 1 tablespoon vanilla 1 pie crust, store bough or homemade
Recipe Steps:
- Pre-heat oven to 400 degrees. Hull and slice strawberries.This term means removing the leaves and tiny core beneath the cap of the berry. Sprinkle with sugar and set aside
- Mix together cream cheese, flour, sugar and vanilla.
- Line large baking sheet with parchment paper and place the pie crust on the parchment paper. Using an off-set spatula, spread the cream cheese mixture on the pie crust leaving a one inch border around the edge.
- Pile the strawberries on top of the cream cheese mixture. Work your way around the pie crust folding the edges up every one inch or so.
- Bake for 20-25 minutes. Allow to cool and serve at room temperature or slightly warm.