

I began Pondering my Options, and then I remembered that I had purchased some sour cherry preserves when I hung out with The Beloved’s boss a couple of weeks ago. And so I think: Biscoff and sour cherry preserves. Since Biscoff sells itself, at least in part as a peanut butter substitute, I figured it’d be a Clever play on a peanut butter and jelly sammich. Plus, I had some pate brisee leftover from the pie crust video extravaganza, and I was Ready To Go.
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Sour Cherry Biscoff Crostatas
A fun take on peanut butter and jelly, this crostata is rustic enough to take on a picnic and elegant enough to serve guests.
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Ingredients
Filling for 1 9" round of dough
- ½ cup Biscoff spread
- 1 oz softened cream cheese
- 1 egg yolk
- ¼ teaspoon kosher salt
- ¼ teaspoon vanilla
- about 1/3-1/2 cup Preserves of Choice (I used sour cherry. You want something chunky with large pieces of fruit. Jam won't work here; it'll melt and leak all over)
For Finishing
- 1 egg beaten with 1 teaspoon of water
- Sugar in the Raw or other sugar with large crystals , for sprinkling
- A bit of flake salt for sprinkling (I used Fleur de Sel)
Instructions
- Set an oven rack in the center of the oven and preheat to 350F.
- Line a baking sheet with parchment paper. Build your crostata in place on the parchment.
For the Filling
- Stir together the Biscoff spread, cream cheese, egg yolk, salt and vanilla until smooth.
To Assemble and Bake
- Spread the filling in the center of your round of dough. You want about a 1/2" layer of filling. Keep about 2" away from the edge of your dough all the way around.
- Top with your preserves. Be generous but not ridiculous.
- Carefully fold up edges of dough over the filling all the way around, pleating when necessary.
- Brush the dough with the egg wash.
- Liberally sprinkle the sugar all over the dough and filling.
- Give a light sprinkling of flake salt over the filling.
- Bake in the center of the oven until the filling is puffed and both the filling and crust are a deep golden brown, about 30 minutes.
- Let cool on the baking sheet for 15 minutes.
- Remove to a rack and let cool to warm.
Did You Make Any Changes?
Notes
I made a small crostata since I was just using up leftover dough. Make as much filling as you need for the amount of dough you have. Or make as much dough as you need for the amount of filling you have. Have fun with this. It's rustic.
Feel free to make individual crostatas. In that case, you'll need dough rounds of roughly 5" in diameter.
I served mine with vanilla ice cream, but a cinnamon Anglaise would also be lovely here, if just a tad rich.
Feel free to make individual crostatas. In that case, you'll need dough rounds of roughly 5" in diameter.
I served mine with vanilla ice cream, but a cinnamon Anglaise would also be lovely here, if just a tad rich.
Did you make this recipe?Please tell us what you loved!





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This looks amazing. I am new to Biscoff myself and I like it but forget it’s in the cupboard a lot. I need to pull it out and give this a whirl.
I absolutely loved how this baked up, Kim! I hope you love it:)
So you used Turkish cherry jam 🙂 Love you for that !! :))
I have the same, will make this one of these weekends when I can keep my butt at home!
Yes I did, and I thought about you @752eb91e4aee340bd895e096095d1efe:disqus !! There’s a lovely little Mediterranean market in Cary, but it’s run by a Turkish family, so it’s def heavy on Turkish ingredients. They have these cans of goat cheese packed in water/brine…Oh my!! I think you will really like this guy. Easy to put together, not too sweet and Very Yummy:)
This is a plan that came together like fabulously! You know how I adore ‘boho’ing’ recipes and then rustic is my flavorite! Love it, Jenni…and I’m seeing something else…you were a special ed teacher, so was I!!
Really?! I had no idea we both came from the same previous career! Maybe that’s why we both improvise so much. Gotta be flexible in Special Ed, @2ae6037ec470d665efcadb0710c1d630:disqus <3
This looks Great! I haven’t tried the biscoff yet – it’s in a jar in my pantry – just haven’t tried it. I think cooking with it might the be the best way for me to go on this one though. After your description of it, I think that might just be what I should do. Your artistry and creativity never cease to amaze me! Another masterpiece!!
If you haven’t tried it straight and you don’t think you’ll be a fan, something like this is definitely the way to go. I couldn’t believe how good it was in the crostata! You’re sweet to say such nice things–sometimes my creativity gets me into trouble, but fortunately things often work out quite nicely! @google-175bfc00d01655d0794bc0b912b81ee3:disqus <3