Crusted Crostata Recipe

Keto Croissants The Best Low Carb Croissant Recipe …

WEBJun 10, 2021 · Add 2 tablespoon warm water, yeast, and inulin to a small bowl and use a fork to gently stir everything once. Cover with foil and set …

Rating: 5/5(53)
1. Add 2 tbsp warm water, yeast, and inulin to a small bowl and use a fork to gently stir everything once. Cover with foil and set aside.
2. In a bowl, whisk together all of your dry ingredients (vital wheat gluten, allulose sweetener, oat fiber, lupin flour, coconut flour, baking powder, xanthan gum, and salt).
3. Add the butter to the bowl, and with a fork or dough blender, cut the butter into the dry ingredients to make pieces smaller. When the butter is pea-size, add cold water and heavy cream, along with the yeast mixture.
4. Stir everything until the dough starts to come together, then form a ball. Wrap the dough in plastic wrap and place it in a fridge to chill for 30 minutes.

Preview

See Also:

Show details

Buttery Keto Croissants — Flakey LowCarb Bread

WEBApr 5, 2021 · Instructions. Preheat the oven to 350 degrees. Place the mozzarella cheese and cream cheese into a microwave safe bowl, and …

1. Preheat the oven to 350 degrees.
2. Place the mozzarella cheese and cream cheese into a microwave safe bowl, and heat at 30 second intervals until they are melted and well combined.
3. Put the cheese dough into a mixing bowl, and add the coconut flour, psyllium husk powder, baking powder, egg and salt. Beat on high with flat beater (if you have one) until a well incorporated dough forms.
4. Press the dough between two pieces of parchment paper until it is about ¼ of an inch thick,

Preview

See Also:

Show details

Spinach, Feta & Root Vegetable Crostata EatingWell

WEBApr 19, 2024 · Squeeze spinach dry and add to the onion mixture; stir and let cool. Process feta, lemon zest, lemon juice, thyme and the remaining …

1. To prepare crust: Combine all-purpose flour, whole-wheat flour, walnuts and ½ teaspoon salt in a food processor and pulse until the walnuts are coarsely chopped. Add butter and pulse until it is the size of large peas. Add ¼ cup water and pulse until evenly moistened. Add another tablespoon or two of water, if necessary, so that you can squeeze a ball of dough and it doesn’t crumble apart. Turn the dough out onto a clean work surface, gather into a ball and wrap in plastic wrap. Refrigerate until ready to use.
2. To prepare filling: Position racks in upper and lower thirds of oven; preheat to 425°F.
3. Toss kohlrabi (or turnip) and yellow beets with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Arrange on one half of a large rimmed baking sheet. Add red beets to the bowl and toss with 1/2 tablespoon oil and 1/8 teaspoon each salt and pepper. Arrange on the other side of the baking sheet. Roast the vegetables on the lower rack until tender and lightly browned, flipping the vegetables halfway through, about 40 minutes.
4. Meanwhile, heat the remaining 1/2 tablespoon oil in a medium skillet over medium-high heat. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and cook for 30 seconds more. Remove from heat. Squeeze spinach dry and add to the onion mixture; stir and let cool.

Preview

See Also:

Show details

Italian Tomato Crostata (aka Galette): Freeform Tart

WEBFeb 24, 2024 · Too much filling makes a mushy crostata. The crust of a crostata is fairly thin and will burn quicker than a pie crust. Since all …

1. Preheat oven to 425° F. Slice the tomatoes fairly thickly and lay out flat on paper towels. Sprinkle the tomatoes with kosher salt and let them sit for 15-20 minutes to draw out the water and concentrate the tomato flavor.
2. In a stand mixer with a paddle attachment combine the flour, baking powder, sugar, baking soda and salt. Blend until dry ingredients are combined. Now over the bowl of the stand mixer, cut the cold buter into small pieces and let them drop into the bowl. Blend the butter and dry ingredients until the mixture looks like pea-sized bits of butter.
3. Whisk together the sour cream and water so that it is the consistency of buttermilk (add more water if yogurt is really thick, but be careful not to get it too wet). Fold the sour cream mixture into the flour/butter mixture and form into a 5-inch round. The dough will be sticky.
4. Place some parchment paper on the countertop and sprinkle with cornmeal. Knead the 5” dough ball 6-8 times, place on the parchment paper and roll out with a rolling pin to a 13-inch round. Dust the rolling pin with flour when it starts to stick to the dough. When finished rolling out, sprinkle about a 9-inch circle of the dough with remaining cornmeal, leaving out about 1 1/2 inches around the outside edges. This is to keep the tomato filling from getting too soggy. Transfer the parchment paper with the dough onto a sheet pan.

Preview

See Also:

Show details