Gluten-free Nutella Crostata

See the recipe by Irene Milito

Blog: Il Food Blog di Irene Milito

Ingredients
Molino Soncini Cesare Gluten-free cake flour500g
butter150g
cream100g
sugar150g
egg yolks3
grated lemonone
saltpinch
whole egg1
cake yeast 1 sachet
vanilla powder1 sachet

Ingredients for the filling/topping

Nutella 200g

Recipe:

Slowly add all the ingredients, apart from the apricot jam, together in the mixing bowl of a dough maker. Work until it becomes smooth and uniform; refrigerate for around 30 minutes. Roll the dough and cut a number of 2cm-wide strips for the crostata effect, and place to one side.
Place the rest of the rolled dough in a buttered baking tray, and shape as you wish. Smooth the nutella over the top, and cover with a criss-cross of the strips of dough. Bake at around 180-200°C for 15-20 minutes. Allow to cool before serving.

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