Categories: Dessert
Ingredients
- 8 ounces cream cheese, softened
- 2 tablespoons sugar
- 1 tablespoon all-purpose flour, plus more for work surface
- 2 eggs, divided
- 1 teaspoon vanilla extract
- 2 (7-ounce) packages almond paste
- 2 Bartlett pears
- 1 tablespoon water, for egg wash
- 2 tablespoons raw sugar
- 1 pint cherry vanilla ice cream
- 1/4 cup sliced almonds, toasted
- 8 fresh mint sprigs
Directions
-
Preheat oven to 375 degrees F.
-
Line 2 baking sheets with parchment paper and set aside.
-
In a medium bowl, add cream cheese, sugar, flour, 1 egg and vanilla.
-
Beat with a hand mixer until well blended and smooth.
-
Set aside.
-
Divide each package of almond paste into 4 equal portions.
-
On a floured work surface roll each portion into a 6-inch round, about 1/8-inch thick. Put 2 tablespoons of the cream cheese filling into the center of each round.
-
Spread the filling out in an even layer, about 1/2-inch from the edge of the round.
-
Quarter each pear and remove the core. Cut each quarter into 5 slices.
-
Fan out 5 of the pear slices on top of the filling in the center of 1 of the rounds. Gently fold the edge of the almond paste round over the edge of the filling.
-
Transfer to the prepared baking sheets and repeat with the remaining almond rounds, filling and pears.
-
Whisk together the remaining egg and 1 tablespoon of water in a small bowl until well blended.
-
Using a pastry brush lightly brush each crostata with the egg wash and sprinkle each with the raw sugar.
-
Put the baking sheets into the oven and bake until golden brown, about 20 minutes. Remove from the oven and cool.
-
Serve each crostata on individual plates with a small scoop of ice cream and garnished with sliced almonds and mint.