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    Apple Crostada with Caramel Sauce


    Source of Recipe


    Betty Crocker

    Crostada Crust (below)
    1/2 cup sugar
    3 tablespoons Gold Medal« all-purpose flour
    4 cups chopped peeled apples (4 medium)
    1 tablespoon sugar
    1/2 teaspoon ground cinnamon
    1 cup caramel topping



    1. Make Crostada Crust.
    2. Heat oven to 400║F. Mix 1/2 cup sugar and the flour in large bowl. Stir in apples. Mound apple mixture on center of dough circle to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. Mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
    3. Bake 27 to 32 minutes or until crust is golden brown. Cut into wedges. Serve warm drizzled with caramel topping.

    Crostada Crust
    1/2 cup butter or margarine (firm), cut into 1/2-inch pieces
    1 1/4 cups Gold Medal« all-purpose flour
    2 tablespoons sugar
    1/4 teaspoon salt
    1/4 teaspoon vanilla
    3 tablespoons cold water
    Cut butter into flour, sugar and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Mix vanilla and water; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary). Gather dough into a ball; shape into flattened 5-inch round. Wrap in plastic wrap and refrigerate about 30 minutes or until firm. Roll pastry into 12-inch circle on lightly floured surface. Place on ungreased large cookie sheet.






 

 

 


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