Mini Apple Crostatas

Mini pies...perfect. No weepy slices, no soggy bottom crust. The recipe multiplies the crust to filling ratio by about 5 which is just enough to be majorly delicious and still very apple-y.

Honestly the streusel topping turned into a sort of soft dough in the oven, so I've suggested another crumble that I've used before. It would hold up better, I'd think. These would also be great sans crumble. Then you'd see the apples from the top, which would be beautiful!

My dad was really excited!

While a little labor intensive, each step only takes a few ingredients, and you can prep all the parts for assembly later. It's a great way to start with pie crust since your circles are smaller, so they're easier to move around. If they're a weird shape, no biggie.

Fun to make, fun to eat, and a perfect landing pad for a scoop of vanilla ice cream!

Mini Apple Crostatas
Yield: 8 mini pies

Ingredients:

• CRUST:
• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 3/4 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, cold, cut into 1/2-inch cubes
• 1/4 cup cold water

• CRUMBLE:
• [this is not the crumble pictured, but I think it would be better... from Strawberry Rhubarb Crisp]
• 1/2 cup all purpose flour
• 1/2 cup old fashioned oats
• 1/2 cup (packed) brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• Generous pinch of salt
• 6 tablespoons (3/4 stick) unsalted butter, cold, cut into 1/2-inch cubes

• APPLES:
• 4 apples (all granny smith or granny smith and another kind)
• 1/4 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon cinnamon
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon lemon zest (eyeball it!)

• TO TOP CROSTATAS:
• 1 egg, beaten
• granulated sugar to top

Method: 

1. Make the pie crust: In a medium bowl, whisk together flour, sugar, and salt. Work quickly to cut the butter into the flour with your fingers, a pastry cutter, a food processor, whatever floats your boat. Butter bits should be some the size of oats, some the size of pebbles.
2. Make a well in the center of the flour mixture and dump in the water. Use your hands to fold the flour over the water and start mixing gently until the water is all absorbed and the mixture is somewhat homogenized. Turn out onto a piece of plastic wrap, form into a rectangle, and refrigerate for at least an hour.
3. Make the crumb topping: Don't wash your bowl! In the same bowl, put all ingredients for the topping except the butter and mix to combine. Add the butter, then work in with your fingers (or whatever you did before) until the mixture resembles wet sand (moist clumps). 
4. Peel and slice the apples into thin, even pieces. toss with all other ingredients and let sit while you wait for the dough to chill. 
5. Preheat oven to 400 degrees F and line two baking sheets with parchment. (you'll need two racks in the middle ish of the oven)
6. Remove the crust from the refrigerator, and cut dough into 8 approximately equal pieces. Roll each into a ball. On a lightly floured countertop and with a lightly floured rolling pin, roll to about 1/8 inch thickness. Watch so that they don't stick to the counter! Set on prepared baking sheets. Brush each with beaten egg.
7. For each round of crust, put about 1/3 cup apples (and the juices they made), then crimp up the sides. Brush the crust edges that you've folded up with egg again, then sprinkle with granulated sugar. Put about 2 tablespoons of topping on each, trying to keep it inside each crostata.
8. Bake for 20-35 minutes, until golden brown and bubbly. Allow to cool for 15 minutes before serving, a la mode if desired. 
9. Crostatas keep in the fridge for a few days. To reheat, either microwave if you're lazy or reheat, wrapped in foil, in a 300 degree F oven for 15 minutes. 

Recipe from the Joy the Baker Cookbook.

Croissants

Croissants. Another bucket list item.

I think it's the fact that I'm home for a bit not doing anything and it's summer and I'm finally running my to-do list down to a manageable size.

It also has to do with the fact that my dad has been taking care of sourdough starter since our cats died and now is a new disciple of the Tartine bread book.

This is the craziest recipe for croissants. I really don't expect anyone reading this to decide, "Hm, I guess I'll incubate a starter and then spend 3 days making these!" If you've got a starter, though, and you're tired of making the same loaf every week, well then, this recipe is perfect!

Goodness gracious...eating one of these is inspirational. They're also some kind of dense...it's like a whole meal, unlike some of those light, flaky, airy, puffed up teases that look so golden and delicious but then are dissapointingly vapid inside.

This is a long recipe. I'm not going to type it out, because the lovely Bridget from The Way The Cookie Crumbles already has, with lovely pictures to go along. All I can say is, it's worth it, and it's a labor of love.

I love my dad for doing the final day (rolling, cutting, shaping, baking) while I was immobile on the sofa with a migrane. The croissants were still delicious later that day once I was feeling better, and delicious the next day too. He even took pictures so you all can see that part of the process!

I challenge you to make them last any longer.

Another wonderful thing about my dad and his baking? He always makes more bread than we (Mom, Dad, and I) can eat, and he delivers the extra to someone in our neighborhood. The person to receive a loaf is lucky indeed. This recipe makes 16 enormous rolls, and he gave away 10 of them.

Flaky yum! The outside shatters and the inside is chewy and gluteny and buttery like a really good country loaf. Enjoy!