The Italians call them crostatas and the French call them croustades but they are basically the same item. Individual Apple Crostatas with Pastry Cream is a meeting between the pastry worlds of Italy and France.
Traditionally, a butter crust that is pleated is used as the vessel for the apple crostatas but in researching this, phyllo seems to be a second choice. When it comes to the restaurant, I stick with tradition when making the crostatas. Tony’s serves them with vanilla ice cream and caramel sauce. While I love this version, my accompaniment of choice is pastry cream piped into the warm crostata. The chill of the pastry cream softening in the warm apple pastry is truly special and looks so much more difficult than it is. Continue reading