Mini Apple Crostata
  • 1 sheet puff pastry (approx 10”x15”), store bought
  • 1 ½ - 2 cups peeled and chopped apple, approximately 2 - 3 small apples
  • ¼ cup brown sugar
  • 2 tablespoon cornstarch
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 6 teaspoons apricot preserves
  • ¼ cup raw sugar
  • 1 egg, beaten
  1. Preheat the oven to 400 degrees.
  2. In a medium bowl, add the apples, brown sugar, cornstarch, lemon juice, cinnamon, salt and mix until well combined.
  3. Remove one sheet of puff pastry and cut out six 5 inch rounds and place on a parchment lined baking tray. Add one teaspoon of apricot preserves in the center of each round. Add ⅙ of the apple mixture on top of the apricot preserves. Roughly fold the edges around the apples, brush with the egg mixture and sprinkle with raw sugar.
  4. Bake for 20 - 25 minutes or until crust is golden brown and the apples are tender. Serve with fresh whipped cream or vanilla ice cream.
Recipe by jessica burns at