Valerie's Yummy Berry Crostata
I love the Crostatas at The Olive Garden Restaurant! Soooooooo.... here is my own version!
2-3 packs of raspberries
Confectioners sugar
Pillsbury's frozen crescent rolls/croissants (1 frozen roll pack)
Fresh blueberries (1 small container)
Fresh strawberries (1 large container)
3-4 cups granulated white sugar
One package cream cheese
One frozen package of light whipped cream
Instructions:
On a cookie sheet place rolled/croissants as instructed
Roll them as instructed
Sprinkle a little confectioners sugar over each piece of flat dough
Put into a preheated 375 degree oven for 9-11 minutes.
Rinse off the fruits in water before starting I always rinse off all fruits and vegetables! Rinse the raspberries, blueberries and strawberries
Pour the blueberries into a nice deep bowl
Cut the leaves off the strawberries and then slice/quarter the strawberries and pour into bowl with the blueberries
While cooking the croissants pour raspberries into a pot
Add granulated sugar and stir over med-high heat for a few minutes (until raspberries have released all the delicious juices)
Smash them into the sugar to release the juices and get the sugar dissolving
Stir regularly so it won't burn
When you see a deep red liquid and no sugar crystals then pour the raspberry/sugar mix through a strainer into a bowl
Place in the fridge for awhile (the cooler the better)
Toss the raspberry seeds into the disposal
Empty a little more than half the light frozen whipped cream into a separate bowl
Add one package of light/soft cream cheese
With a fork or mixer mix it all with 1/4 cup of half and half
Add about 4 table spoons of granulated sugar
Mix it all together until it is mostly smooth and looks yummy!
Take one cooled or slightly warm croissant and place on a small dessert plate
Sprinkle some confectioners sugar over it (just a little)
Spoon some raspberry syrup over and around the croissant
Spoon some of the blueberries and strawberries over and around the croissant
Spoon a big dolup of the cream and cheese topping over the croissant
Spoon a little more raspberry syrup over the topping
You can use vanilla ice cream instead of the cream and cheese topping! I love that too.
You can put the toppings over pound cake, angel food cake, or even your own favorite kind of flaky baked dough recipe
Makes about 6-8 servings
I like to be generous with the blueberries and strawberries and syrup!
Yummy!!!!!!!!
Valerie's Yummy Berry Crostata
Ingredients:
2-3 packs of raspberries
Confectioners sugar
Pillsbury's frozen crescent rolls/croissants (1 frozen roll pack)
Fresh blueberries (1 small container)
Fresh strawberries (1 large container)
3-4 cups granulated white sugar
One package cream cheese
One frozen package of light whipped cream
Instructions:
On a cookie sheet place rolled/croissants as instructed
Roll them as instructed
Sprinkle a little confectioners sugar over each piece of flat dough
Put into a preheated 375 degree oven for 9-11 minutes.
Rinse off the fruits in water before starting I always rinse off all fruits and vegetables! Rinse the raspberries, blueberries and strawberries
Pour the blueberries into a nice deep bowl
Cut the leaves off the strawberries and then slice/quarter the strawberries and pour into bowl with the blueberries
While cooking the croissants pour raspberries into a pot
Add granulated sugar and stir over med-high heat for a few minutes (until raspberries have released all the delicious juices)
Smash them into the sugar to release the juices and get the sugar dissolving
Stir regularly so it won't burn
When you see a deep red liquid and no sugar crystals then pour the raspberry/sugar mix through a strainer into a bowl
Place in the fridge for awhile (the cooler the better)
Toss the raspberry seeds into the disposal
Empty a little more than half the light frozen whipped cream into a separate bowl
Add one package of light/soft cream cheese
With a fork or mixer mix it all with 1/4 cup of half and half
Add about 4 table spoons of granulated sugar
Mix it all together until it is mostly smooth and looks yummy!
Take one cooled or slightly warm croissant and place on a small dessert plate
Sprinkle some confectioners sugar over it (just a little)
Spoon some raspberry syrup over and around the croissant
Spoon some of the blueberries and strawberries over and around the croissant
Spoon a big dolup of the cream and cheese topping over the croissant
Spoon a little more raspberry syrup over the topping
You can use vanilla ice cream instead of the cream and cheese topping! I love that too.
You can put the toppings over pound cake, angel food cake, or even your own favorite kind of flaky baked dough recipe
Makes about 6-8 servings
I like to be generous with the blueberries and strawberries and syrup!
Yummy!!!!!!!!
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