October Recipes

Mini Apple Crostata

Mini Apple Crostata on a pink background
Hands On:
30 minutes
Total Time:
60 minutes



    • ½ cup Hy-Vee all-purpose flour, plus additional for dusting
    • ¼ tsp Hy-Vee salt
    • 3 tbsp Hy-Vee unsalted butter, cold, chopped
    • 1 to 3 tablespoons ice cold water


    • 1 medium Granny Smith apple, cored
    • 1 medium Gala apple, cored
    • 2 tbsp Hy-Vee unsalted butter, divided
    • 2 tbsp packed Hy-Vee brown sugar
    • 1 tbsp Hy-Vee all-purpose flour
    • ½ tsp fresh lemon juice
    • ¼ tsp apple pie spice
    • 1 Hy-Vee large egg white
    • 1 tsp water
    • Turbinado cane sugar, for garnish

    Glaze (Optional)

    • ¼ cup Hy-Vee powdered sugar
    • ½ tsp to 1 teaspoon fresh lemon juice or water
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    For pastry, whisk together ½ cup flour and salt in a small bowl. Cut in cold butter by using a fork until coarse crumbs form. Drizzle with 1 tablespoon ice water; stir with fork. Add additional water, 1 tsp. at a time, just until dough holds together. Wrap in plastic wrap. Refrigerate while preparing filling.
    For filling, cut cored apples in half lengthwise. Cut 8 thin slices of Granny Smith apple and 8 thin slices of Gala apple; set slices aside. Peel remaining apples and chop into ½-inch pieces.
    Melt 1 tablespoon butter in medium skillet over medium heat. Add sliced apples. Cook for 2 to 3 minutes or until slightly softened. Remove from skillet.
    Melt remaining 1 tablespoon butter in same skillet over medium heat. Add chopped apples. Cook for 4 to 5 minutes or until softened. Transfer to medium bowl. Stir in brown sugar, flour, lemon juice, and apple pie spice until evenly coated.
    Preheat oven to 400°. Line a rimmed baking pan with parchment paper; set aside. Roll out pastry dough into an 8-inch round on a lightly floured surface. Transfer to prepared baking pan. Spoon chopped apple mixture onto center of pastry to within 1½-inch of edge. Arrange sliced apples in a spiral pattern over top of chopped apple. Fold edge of pastry up and over to partially cover filling, pleating as necessary; leave center open.
    Beat together egg white and water with fork; brush over crust. Sprinkle crostata with turbinado sugar, if desired. Bake for 25 to 30 minutes or until crust is golden brown. Cool in baking pan on wire rack.
    For glaze, if desired, stir together powdered sugar and lemon juice in small bowl until smooth. Drizzle over crostata.

    Nutrition Facts

    Serves: 2
    Amount Per Serving
    % Daily Value*
    Total Fat: 30g 38%
    Saturated Fat: 18g
    Trans Fat: 1g
    Cholesterol: 75mg 25%
    Sodium: 330mg 14%
    Total Carbohydrate: 66g 24%
    Dietary Fiber: 5g 18%
    Sugars: 33g 66%
    Protein: 6g 12%

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