Maggiano's Little Italy is an American casual dining restaurant chain specializing in Italian-American cuisine. The company was founded in Chicago's River North neighborhood in 1991 by Rich Melman's Lettuce Entertain You Enterprises (LEYE), and was named after Melman's late partner, Marvin Magid. The concept was acquired by Brinker International, Inc. in August 1995 from Lettuce Entertain You Enterprises. As of June 29, 2011, there are 50 locations throughout 20 states.
Maggiano's menu features both classic and contemporary recipes; pastas, salads, steaks, seafood, regular chef specials, and specialty desserts. Maggiano's offers lunch or dinner, carryout service, delivery, and banquet spaces for special occasions. Meals can be purchased in single-sized portions or as full multi-course family style meals

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Apple Crostada


APPLE CROSTADA
Maggiano's Little Italy Copycat Recipe

Serves 8

Crust:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup firm butter or margarine, cut into 1/2-inch pieces
3 tablespoons cold water
1/4 teaspoon vanilla

Filling and Topping:
1/2 cup sugar
3 tablespoons all-purpose flour
4 cups chopped peeled apples (4 medium)
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 cup caramel topping

Dough: In medium bowl, mix 1 1/4 cups flour, 2 tablespoons sugar and the salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. In small bowl, mix water and vanilla; 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 on lightly floured surface. Wrap in plastic wrap; refrigerate about 30 minutes or until firm.
Heat oven to 400 degrees. With floured rolling pin, roll pastry into 12-inch round. Place on ungreased large cookie sheet.

Filling: In large bowl, mix 1/2 cup sugar and 3 tablespoons flour. Stir in apples until coated. Mound apple mixture on center of dough round to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.

Bake 27 to 32 minutes or until crust is golden brown. Cut into wedges. Serve warm drizzled with caramel topping.

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