Saturday, February 7, 2009

Raspberry-Kissed Chocolate-Almond Crostada

It looks difficult, but an unroll-and-fill pie crust makes a gorgeous dessert so easy!!!!!!!!

1 can (8 oz) or 1 package (7 oz) almond paste
3 tablespoons LAND O LAKES® Butter, softened
1 Eggland's Best egg white
3 oz semisweet baking chocolate, melted
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
2 tablespoons SMUCKER'S® Seedless Red Raspberry Jam
1/4 cup Fisher® Chef's Naturals® Sliced Almonds
1 teaspoon powdered sugar
1 cup whipped cream
1.Heat oven to 375°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper.

2.Break up almond paste into medium bowl; add butter and egg white. Beat with electric mixer on medium speed until smooth. Beat in melted chocolate until well blended. (Or, in food processor bowl with metal blade, break up almond paste; add butter and egg white. Cover; process with on-and-off pulses until smooth. Add melted chocolate. Cover; process until smooth.)

3. Unroll pie crust; place on center of cookie sheet. Spoon almond filling onto middle of crust; spread evenly to within 1 1/2 to 2 inches of edge. Fold edge of crust over filling, forming pleats; press down slightly. Spread jam over filling. Sprinkle almonds over filling and crust.

4. Bake 25 to 35 minutes or until crust is golden brown. Cool completely, about 1 hour. Garnish top with light sprinkling of powdered sugar and dollops of whipped cream.
High Altitude (3500-6500 ft): No change.

Thanks to Pillsbury for this receipe

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