dianncy1964
Well-known member
I made this today~ so so easy, DELICIOUS with a Capital "D" and the Candied Orange Peel is awesome~ sort of tastes like the orange-shaped chocolate candy oranges
I got this recipe from Ever day Italian
Chocolate Crostatas with Marmalade
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1 Tablespoon grated orange peel
1/2 teaspoon salt
10 Tablespoons (1 1/4sticks) cold unsalted butter
Ice water
1 1/2 cups marmalade or apricot preserves
Candied Orange Peel
Directions
• Line a heavy large baking sheet with parchment paper.
• Mix the flour, cocoa powder, sugar, orange peel, and salt in a food processor.
• Add the butter. Blend until clumps form.
• Add 2 tablespoons of ice water and blend.
• Add more ice water, 1 tablespoon at a time, until the dough forms.
• Turn the dough out onto a work surface and knead briefly to form a smooth dough.
• Gather the dough into a ball then divide the dough into 8 equal pieces. Flatten each piece into a disk.
• Press 1 dough piece on the prepared baking sheet into a 4 1/2-inch round.
• Spoon 1 generous tablespoon of the marmalade into the center of the round.
• Fold the dough border in to form a 3-inch round and allow the center of the crostata to remain uncovered.
• Pleat loosely and pinch the dough to seal any cracks.
• Repeat with the remaining dough pieces and marmalade, spacing the crostatas evenly apart.
• Cover and refrigerate the crostatas until they are cold, at least 45 minutes and up to 4 hours.
• Preheat the oven to 375 degrees F.
• Bake the crostatas until the crusts are set, about 18 minutes.
• Cool for 10 minutes.
• Slide a metal spatula under the crusts to free the crostatas from the baking sheet.
• Garnish with the candied orange peel and serve warm.
Candied Orange Peel
Ingredients
* 1 large navel orange
* 3/4 cup sugar
* 1/2 cup water
* 1/2 cup semisweet chocolate chips
Directions
• Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips.
• Bring a heavy small saucepan of water to a boil.
• Add the peels and cook for 1 minute.
• Drain and then rinse the peels under cold water.
• Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
• Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves.
• Bring to a boil.
• Add the orange peels and simmer over medium-low heat until tender, about 15 minutes.
• Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
• Line a small baking sheet with parchment paper.
• Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth.
• Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.
I got this recipe from Ever day Italian
Chocolate Crostatas with Marmalade
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1 Tablespoon grated orange peel
1/2 teaspoon salt
10 Tablespoons (1 1/4sticks) cold unsalted butter
Ice water
1 1/2 cups marmalade or apricot preserves
Candied Orange Peel
Directions
• Line a heavy large baking sheet with parchment paper.
• Mix the flour, cocoa powder, sugar, orange peel, and salt in a food processor.
• Add the butter. Blend until clumps form.
• Add 2 tablespoons of ice water and blend.
• Add more ice water, 1 tablespoon at a time, until the dough forms.
• Turn the dough out onto a work surface and knead briefly to form a smooth dough.
• Gather the dough into a ball then divide the dough into 8 equal pieces. Flatten each piece into a disk.
• Press 1 dough piece on the prepared baking sheet into a 4 1/2-inch round.
• Spoon 1 generous tablespoon of the marmalade into the center of the round.
• Fold the dough border in to form a 3-inch round and allow the center of the crostata to remain uncovered.
• Pleat loosely and pinch the dough to seal any cracks.
• Repeat with the remaining dough pieces and marmalade, spacing the crostatas evenly apart.
• Cover and refrigerate the crostatas until they are cold, at least 45 minutes and up to 4 hours.
• Preheat the oven to 375 degrees F.
• Bake the crostatas until the crusts are set, about 18 minutes.
• Cool for 10 minutes.
• Slide a metal spatula under the crusts to free the crostatas from the baking sheet.
• Garnish with the candied orange peel and serve warm.
Candied Orange Peel
Ingredients
* 1 large navel orange
* 3/4 cup sugar
* 1/2 cup water
* 1/2 cup semisweet chocolate chips
Directions
• Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips.
• Bring a heavy small saucepan of water to a boil.
• Add the peels and cook for 1 minute.
• Drain and then rinse the peels under cold water.
• Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
• Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves.
• Bring to a boil.
• Add the orange peels and simmer over medium-low heat until tender, about 15 minutes.
• Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
• Line a small baking sheet with parchment paper.
• Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth.
• Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.