Krostata
6 servings
150 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Gradually mix water with sugar and vegetable oil. Add flour, salt, lemon zest and knead a stiff dough; if needed, add more flour. Wrap the dough in plastic wrap and place it in an airtight container for 40 minutes in the refrigerator. After the dough has rested, divide it into two parts. Use one part for the base of beauty and the other for decoration.
- Water: 60 ml
- Cane sugar: 40 g
- Vegetable oil: 60 ml
- Wheat flour: 250 g
- Salt: to taste
- Lemon zest: 5 g
2
Roll out the dough thinly, about 5 mm thick, on parchment paper and place it in a mold with a diameter of 18–20 cm along with the paper. Arrange the dough well so that it is evenly distributed across the bottom and sides of the mold, trim uneven edges, and add the scraps to the second part of the dough.
3
Spread the jam on top of the first layer of dough.
- Confiture: 15 g
4
There are three options to decorate a pie: 1. Classic. Roll out the dough, cut it into long strips of equal width, and lay a lattice over the filling; 2. Completely cover with dough. Make many hearts from rolled-out dough using a cookie cutter and arrange them in circles from the outer edges to the center of the pie; 3. Make figures from the dough and place them on top of the jam.
5
Place the pie in an oven preheated to 180 degrees for 35-40 minutes. Once it cools to room temperature, it can be served.