CROSTADA with Muirhead Cinnamon Apple Butter |
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2 cups white flour ½ cup white sugar 1/8 tsp salt 1/4 tsp baking soda ½ cup unsalted butter, melted 2 tbsp milk 1 egg yolk, large 2 tbsp orange juice 1/8 tsp orange oil 1 egg white, large 1/2 jar (13 oz.) Muirhead Cinnamon Apple Butter 1/4 cup walnuts, finely chopped granulated sugar or sugar crystals for garnish |
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| Preheat oven to 350° F. Line cookie sheet with parchment paper or silicon pad. Sift together white flour, white sugar, salt, and baking powder. Whisk together butter, milk, egg yolk, orange juice, and orange oil. Mix into flour. Gather into ball. Roll dough to 1/8 inch thickness on floured board and cut out large round disk. Transfer dough circle to cookie sheet with spatula. Spread Muirhead Cinnamon Apple Butter in the center of the dough circle. Sprinkle center with walnuts. Fold over outside edge of dough. Brush egg white on dough surface and sprinkle with granulated sugar or sugar crystals. Bake for 35 minutes until golden. Serves 6-8. | ||
| Muirhead – 2006 | ||
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