Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt.1 ½ cups all-purpose flour, ¼ cup granulated sugar, pinch salt
- Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a flaky crust.½ cup unsalted butter
- In a small bowl, whisk together the egg yolk and ice water.1 large egg yolk, 2 tablespoons ice water
- Add the wet ingredients to the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough crust.
- Turn the dough out onto a lightly floured surface and gently bring it together to form a disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the gluten to relax and the butter to firm up, making the dough easier to handle and promoting flakiness.
- If you have not already, roast the hazelnuts. Spread them on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until fragrant and the skins start to loosen. While still warm, place them in a clean kitchen towel and rub them together to remove as much of the skins as possible. Let them cool completely.1 cup hazelnuts
- In a food processor, combine the roasted hazelnuts and pulse until finely ground.1 cup hazelnuts
- Add the milk chocolate chips, cocoa powder, powdered sugar, vegetable oil, vanilla extract, and salt to the food processor.½ cup milk chocolate chips, ¼ cup cocoa powder, ¼ cup powdered sugar, 2 tablespoons vegetable oil, 1 teaspoon vanilla extract, pinch salt
- Process until the mixture is smooth and creamy, scraping down the sides of the bowl as needed. If the mixture seems too thick, add 1-2 tablespoons of milk, one at a time, until your desired consistency is reached. It should be spreadable but not runny. Taste and adjust sweetness if desired.1-2 tablespoons milk
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and let it sit at room temperature for a few minutes if it's too firm to roll.
- On a lightly floured surface, roll out the dough into a circle approximately 12 inches in diameter and about ⅛ inch thick.
- Carefully transfer the rolled-out dough to the prepared baking sheet.
- Spread the Rich Decadent Homemade Nutella filling evenly over the dough, leaving a 2-inch border around the edge.
- Gently fold the border of the dough up and over the edge of the filling, creating a rustic crust. Press lightly to seal the folds.
- (Optional) For a golden-brown crust, brush the folded edges of the dough with the prepared egg wash.1 large egg
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is set and slightly puffed in the center.
- Let the crostata cool completely on the baking sheet before slicing and serving. This is important to allow the filling to set fully.
Notes
Store leftover crostata at room temperature in an airtight container for up to 2 days, or refrigerate in warm/humid conditions. Reheat slices in a 300°F oven for 5-8 minutes for a crisp crust. Freezes well for up to 1 month.
