INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 45 MIN          SERVINGS: 8          COST: LOW

DOUBLE PASTA FROLLA RECIPE

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1+ 1/2 LB. APRICOT JELLY (OR CHERRY, MIXED BERRIES, BLUEBERRY, BLACKBERRY, STRAWBERRY, OR ANY OTHER JELLY YOU MAY LIKE)

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12 INCH TART PAN BUTTERED

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RECIPE

HEAT OVEN AT 350°F

USING A ROLLING PIN, ROLL THE DOUGH. HELP YOURSELF WITH THE ROLLING PIN AND PLACE THE PASTA FROLLA ON THE TART PAN.

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TRIM THE EXTRA PASTA FROLLA ROLLING IT OFF WITH THE ROLLING PIN

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PRICK THE PASTA FROLLA USING A FORK

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SPREAD THE JELLY

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ROLL THE EXTRA PASTA FROLLA AND CUT IT IN LONG STRIPS

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PLACE THEM OVER THE JELLY FORMING SQUARES. PLACE IN PREHEATED OVEN FOR 45 MINUTES OR UNTIL COOKED

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TAKE OUT OF THE OVEN AND COOL COMPLETELY, THE JELLY IS VERY HOT AND LIQUID WHEN IT GETS OUT OF THE OVEN, BE CAREFUL!! HERE IN ITALY THE JELLY CROSTATE ARE EATEN FOR BREAKFAST OR AS A SNACK, BUT THEY ARE VERY GOOD EVEN AS AN AFTER DINNER CAKE. A LOT OF PEOPLE HAVE IT JUST BEFORE GOING TO DO INTENSE SPORTS OR RIGHT AFTER. ENJOY!!

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