Heat oven to 425°F. Unroll crust on work surface. Roll crust out slightly; cut each sheet into 3 (5-6 inch) rounds. You can use a small plate as a template. Place rounds on parchment lined cookie sheet.
In medium bowl, add pie filling. Zest lemon and add to pie filling along with 1 Tbsp of juice from the lemon. Combine and divide filling in between the 6 rounds of crust, place in the very center.
Using your finger pull edges of pie crust up slightly over pie filling. Wipe milk over the edges of the pie crust and sprinkle with sugar.
Bake 18 to 20 minutes or until crust is golden brown. Serve warm or at room temp with whipped cream or ice cream. Makes 6 mini crostatas.
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