Orchard Fruit Crostata

Either apple or peach pie filling can be used to fill this open-faced, country-style tart.


  • 2 cans (8 ounces each) refrigerated reduced-fat crescent rolls
  • 1   lemon
  • 1 package (8 ounces) reduced-fat cream cheese (Neufchâtel), softened
  • 1   egg, separated
  • 1/3 cup powdered sugar
  • 3 tablespoons all-purpose flour
  • 1 can (21 ounces) apple or peach pie filling
  • 1   medium firm, red baking apple, cored and coarsely chopped (1 cup)
  • 1/2 teaspoon Cinnamon Plus® Spice Blend
  • 1/4 cup coarsely grated almonds (optional)


  1. Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. Arrange 14 of the triangles in a circle on lightly floured Large Round Stone with Handles with wide ends even with edge of baking stone and points toward the center. Place the remaining two triangles in the center, pinching seams to seal. Roll dough to create a smooth surface.

  2. Zest lemon to measure 1 teaspoon zest. Juice lemon to measure 1 teaspoon juice. Whisk cream cheese, egg yolk, lemon zest, juice, powdered sugar and flour in Small Batter Bowl until smooth. In Classic Batter Bowl, combine pie filling, apple and spice blend; mix well.

  3. Brush dough lightly with a portion of the reserved egg white. Spread cream cheese mixture over dough to within 3 inches of edge of dough. Spoon apple mixture over cream cheese layer. Fold edges of dough toward center; brush with remaining egg white. If desired, sprinkle almonds over edges of dough. Bake 28-30 minutes or until crust is golden brown. Remove from oven; cool 10 minutes.


  • 16  servings

Nutrients per serving:

Calories 210, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 25 mg, Carbohydrate 27 g, Protein 4 g, Sodium 310 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving:

1 starch, 1 fruit, 1 1/2 fat (2 carb)

Cook's Tips:

Pumpkin pie spice can be substituted for the Cinnamon Plus® Spice Blend, if desired.

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