Claudia's Raspberry Crostada Recipe - Impatient Foodie Dessert

Claudia’s Crostata

Honestly guys, I messed up my flow today and I have zero ideas on what to write on this post. It’s amazing how my brain only functions for writing between the hours of about 5AM and 10AM. After that, it’s a (very) sharp decline of motivation, humor, and original ideas. So, rather than pull something out of my ass that’s not going to be good, or just totally cliché, I’ll keep it simple: I don’t like fruit, but I loved Claudia’s Crostata. Once you make the dough, you just layer jam on top and bake for 20 minutes. When it comes to desserts made from scratch, it doesn’t get much more impatient than this.

I have zero sign off game today, so I’ll just sign off with this video that my dad sent me recently that I totally love. Do you think we can say, “And in the end the love you take is equal to the crostata you make?” Nope. See?! Bad and cliché, as expected. I’m done.


Claudia's Crostada


2 cups all-purpose flour
½ cup of sugar
¼ teaspoon baking soda
¼ teaspoon salt
½ cup of butter (1 stick), cut into small pieces
1 egg
½ teaspoon of pure vanilla extract
2 jars of Bonne Maman Raspberry Jam


  1. Preheat the oven to 350F.
  2. Check out Real Simple to see how to make the crostata crust using the flour, sugar, baking soda, salt, butter, egg, and vanilla extract. After refrigeration (step 4), roll the dough out until it is ½ inch thick. Using a sharp knife, cut 8 strips from the dough that are ¼ thick. Set aside.
  3. Layer the raspberry jam over the rolled out dough, using the back of a spoon or a slanted spatula to smooth the jam evenly. Lay the dough strips diagonally over the jam. Bake for about 20 minutes or until dough is golden brown.
  4. Remove from the oven and allow to cool before digging in.

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