3 recipes from perpetually-booked Bestia to take your holiday meal to the next level.
On a lightly floured work surface, roll out the dough into a very thin 14-inch round. Using a scraper, transfer the dough round to the prepared baking sheet, cover with plastic wrap, and refrigerate for 30 minutes.
Using a pastry brush, spread the butter in a generous layer over the crust edges, then sprinkle the sugar over the entire surface of the crostata and refrigerate until firm, about 20 minutes. Brush a thick layer of the raspberry glaze over the exposed fruit on the crostata. Serve warm with the whipped cream.To make individual crostatas, divide the crostata dough into eight equal pieces. On a lightly floured work surface, roll out each piece of dough into a very thin 5-inch round, then transfer to parchment paper–lined rimmed baking sheets and refrigerate for 10 minutes.
In a bowl, combine all of the ingredients. Beat until soft peaks form. Use immediately, or cover with plastic wrap and store in the refrigerator for up to 4 hours.
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