Easy Mini Cherry (or any fruit) Ricotta Crostatas

Mini Fruit Crostatas

View fullsize

How cute are these mini crostatas?  There is just something great about a dessert all to yourself….don’t get me wrong….I like to share (sometimes ☺) but having your own no-share dessert really just makes my day!

I used cherries in these, but you can use any fruit or berries that you like! Cherries are o  sale everywhere….and who can resist a good sale?

I love these crostatas because I can make them with whatever fruit or berries are in season and sometimes I use a combination of berries….think raspberries and blueberries for a 4th of July theme! 

Also, these are perfect for a little breakfast, snack, OR dessert!

Save this recipe because I promise these are FAST and EASY to put together. NOT joking…I used a pre-made pie crust and they are super simple to assemble. (For all of you overachievers out there…feel free to make  your own crust) 

mini galette, mini crostata, cherry crostata, cherry galette, cherry pie

dessert, brunch,

Italian

Yield: 4

Author: Lauren Lane

Print

With ImageWithout Image

Mini Cherry (any fruit) Ricotta Crostatas

Prep time: 20 MCook time: 50 MTotal time: 70 M

Ingredients:

• 2 cups cherries (or any type of fruit or berries)
• ¾ cup ricotta cheese
• 1 Tablespoon honey
• 1 store-bought refrigerated pie crust (like Pillsbury)
• 5 cookies crumbled  (I used vanilla wafers)
• 1 Tablespoon butter, cut into pieces
• 1 egg
• 1 Tablespoon water

Instructions:

1. Preheat oven to 375 degrees. Pit and cut cherries in half. Combine the ricotta cheese and honey. Roll out the dough on a lightly floured surface to a 12 inch circle. If making mini crostatas, find a bowl that fits on your dough 4 times and cut around the bowl to create 4 mini circles.  Carefully, transfer the dough to a parchment-lined baking sheet. 
2. Spread the ricotta and honey mixture in the center of each piece of pie crust. Place crumbled cookies evenly over the ricotta mixture. Place the cherries in the center of each piece of the dough, leaving a 1-inch border. 
3. Fold the edges over, slightly overlapping. Make an egg wash by combining the egg and a splash of water and brush egg wash over the crust. Top the crust with the sliced butter pieces and sprinkle with sugar.
4. Bake crostatas until crust is golden brown and the filling is bubbling (about 45-50 minutes). Oven and dough thickness vary, but the crostata is done when the crust is golden brown. Let cool before serving.

Notes:

Lauren’s Tips: • The crostata can be baked 2-3 days ahead of time. Store in the refrigerator, wrapped in cling wrap. To reheat, bake at 275 degrees until warm and crisp. • Serve with a small scoop of your favorite ice cream. • I finally bought a little tool on Amazon that pits the cherries for you! It’s a life saver…..best 12 bucks I’ve spent in awhile ☺

Calories

549.33

Fat (grams)

28.15

Sat. Fat (grams)

11.13

Carbs (grams)

64.67

Fiber (grams)

3.56

Net carbs

61.11

Sugar (grams)

27.85

Protein (grams)

12.08

Sodium (milligrams)

383.19

Cholesterol (grams)

68.49

https://www.lauren-lane.com/blog/mini-cherry-any-fruit-croastas

© Lauren Lane

Did you make this recipe?

Tag @Lauren_lane_Culinarian on instagram and hashtag it #LaurenLaneCulinarian

Created using The Recipes Generator