- Flour - 200 Grams
- Sugar - 50 Grams
- Butter - 100 Grams
- Gem - 300 Grams (This recipe uses orange, but you can choose any other one to taste)
- Orange - 3-4 Slices
In the bowl of the blender we dip all the ingredients, except jam. It is VERY IMPORTANT to observe all the proportions indicated in the recipe - on personal experience I know that it is enough to slightly reduce or increase the dose of an ingredient, and the croostatt is completely different. Thoroughly mix everything up to a state where the mass will resemble bread crumbs. If the blender is good, then this result will be achieved in a minute. Preheat the oven to 180 degrees. We take a baking dish, lightly lubricate it with butter. Evenly distributed in the form for baking (it is desirable that it was shallow), our mass from the blender. Then, when the dough is distributed in a baking dish, we grease it with plenty of our jam. If there is a desire, as an ornament, you can put some fruit on top - I had orange jam, so I decorated with slices of orange. Krostatta does not last long - only 20 minutes at 180 degrees. During this time, the dough will rise, the jam will become softer. Italians usually serve the croistatta neither hot nor cold - room temperature. However, I tried it both hot and cold - tasty and so, and so.
Servings: 5-7