No ratings yet
Servings: 6
Calories: 517


  • rich shortcrust pastry made with 350 g plain flour
  • 1.6 lb ricotta or sieved cottage cheese
  • 100 g caster sugar
  • 1 tbsp plain flour
  • 1 tsp salt
  • few drops of vanilla essence
  • finely grated rind of 1 orange
  • 1 egg separated
  • 2 egg yolks
  • 2 1/2 oz sultanas
  • 2 1/2 oz chopped mixed peel
  • 2 oz pine kernels or strip almonds


  • Oven: 180°C, 350°F, Gas Mark 4
  • Roll out two-thirds of the dough and use to line a greased loose-bottomed 20 - 23 cm (8 - 9 inch) flan tin.
  • Mix the cheese with the caster sugar, flour, salt, vanilla essence, grated orange rind, 3 egg yolks, sultanas and mixed peel. Spread the cheese mixture evenly in the pastry case.
  • Roll out the remaining dough and cut into strips about 1 cm/1/2 inch wide. Criss-cross the strips over the cheese filling to give a lattice effect and pinch the ends of the strips to the edge of the pastry case.
  • Whisk the egg white lightly and brush over the dough lattice. Sprinkle with the pine kernels or almonds.
  • Bake in a preheated oven for 1 hour or until the pastry is golden and the cheese filling firm. Allow to cool before unmoulding the crostata.
Calories: 517 kcal
Carbohydrates: 78 g
Protein: 24 g
Fat: 13g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 113 mg
Sodium: 844 mg
Potassium: 372 mg
Fiber: 4 g
Sugar: 28 g
Vitamin A: 301 IU
Vitamin C: 4 mg
Calcium: 156 mg
Iron: 4 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating