How to make raspberry chocolate almond crostata


Looking for an elegant but simple alternative to pie? How about crostata, which is basically a pie that's made on a baking sheet, not a pie pan. We are loving this raspberry chocolate almond crostata, made by Former Pillsbury Bake-Off Finalist, Jenny Flake.

How to make raspberry chocolate almond crostata
  1. Heat oven to 375°F. Spray large cookie sheet with cooking spray.
  2. Break up almond paste into medium bowl; add butter and egg white. Beat with electric mixer on medium speed until smooth. Beat in melted chocolate until well blended. 
  3. Unroll pie crust; place on center of cookie sheet. Spoon almond filling onto middle of crust; spread evenly to within 1 1/2 to 2 inches of edge. 
  4. Fold edge of crust over filling forming pleats; press down slightly. 
  5. Spread raspberry jam over filling. Sprinkle almonds over filling and crust.  
  6. Bake 25 to 35 minutes or until crust is golden brown. Cool completely, about 1 hour. 
  7. Garnish top with light sprinkling of powdered sugar and dollops of whipped cream to the finished crostata.  
Transcript LISA: Hi I’m Lisa Birnbach for and this is Jenny Flake, a past Pillsbury bake-off finalist. Now this happens to be a Pillsbury bake-off recipe and it’s called, wait for it, a raspberry-kissed chocolate almond crostata. Hi Jenny, what’s in the raspberry-kissed chocolate almond crostata?

JENNY: Well surprisingly, we have raspberry, chocolate, and almonds.

LISA: Oh could’ve fooled me.

JENNY: And it’s also created by Lori Welander of Richmond, Virginia.

LISA: Oh great let’s start making it.

JENNY: To get started, we have our almond paste in the bowl with an egg white and some softened butter. And it’s been beaten on medium speed until nice and smooth.

LISA: Okay.

JENNY: Once we get to this step we are going to add our melted chocolate. And that’s going to go right in the bowl and we are going to beat this again on medium speed until nice and smooth and I’ll go ahead and do that.

LISA: Power tools! Mmm smells great, but it’s still thick. Is it supposed to be that thick?

JENNY: Yes, yes it should be. So now we’re going to go ahead and roll out our pie crust to get it ready to fill like so.

LISA: And to make crostata.


LISA: And how do you define crostata?

JENNY: A crostata is a pie that’s not baked in a pie plate. It’s kind of a fancy pastry, but it’s really easy to do.

LISA: Okay.

JENNY: Anyone can do it in their own kitchen. So since it’s such a thick mixture, you want to use a big spatula and just dollop it right in the middle.

LISA: Okay.

JENNY: And it’s easy to use an offset spatula to just kind of help you maneuver it around. And we want to go about one and a half to two inches from the edges of the crust so that we can fold it over nicely. Okay so now that we have our filling set in the center, we’re going to start pleating the crust around the edges.

LISA: We will now pleat the crust okay.

JENNY: So we’re just going to lift up part of the crust, make a little pleat, and fold over. And we’re going to do this all the way around. Take a little pinch and press forward.

LISA: Ah that’s very pretty.

JENNY: And once you have them folded just kind of press gently. And next some nice raspberry jam over the top around to the edges. All right Lisa I’m going to have you help me with the almonds.

LISA: Are you sure?

JENNY: Yes, you can just sprinkle them all over.

LISA: Okay.

JENNY: A little bit around the crust as well.

LISA: On the crust too. Okay.

JENNY: And kind of press some of the almonds into the crust to give it a little—that way they stick in there nicely.

LISA: Voila with the almonds.

JENNY: That looks great. Now Lisa normally right at home you would start this right onto the cookie sheet so that you can bake it right in the oven.

LISA: Makes sense. Okay and when you bake it, how long does it go in for?

JENNY: Twenty to thirty five minutes at 365-degrees.

LISA: Okay and what comes out looks remarkably like this. But this is not quite finished is it?

JENNY: No. We need to let that sit for one hour so we can top our whipped cream and it doesn’t melt.

LISA: Uh-huh.

JENNY: But, first you can go ahead and sprinkle with some powdered sugar.

LISA: Okay.

JENNY: That looks perfect. And I will dollop—

LISA: Do the dollop.

JENNY: Some whipped cream. We’re going to go eight little dollops.

LISA: So this, you know what, the more I think about it, this is really dinnertime sophisticated dessert.

JENNY: I think so. Yeah it looks fancy, but it’s very easy to do.

LISA: It really does look fancy. Wow. Thanks Jenny.

JENNY: You’re welcome.

LISA: For all of the Pillsbury bake-off recipes and lots of other great ideas and tips for all occasions visit I’m Lisa Birnbach for howdini.
meet theexpert
  • Jenny Flake

    Jenny Flake Former Pillsbury Bake-Off® Contest Finalist Jenny Flake is a two-time Pillsbury Bake-Off Contest past finalist. She is a mother of two who is active in her community and enjoys sharing her food adventures online. more about this expert »

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