From the menu of: Maggiano’s Little Italy

A. The Apple Crostada is a lightly spiced apple filling surrounded by a crisp, buttery pastry package. The pastry goes together very quickly but resembles far more labor-intensive puff pastry.

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Maggiano’s Little Italy’s Apple Crostada

Hands on: 40 minutes

Total time: 1 hour, plus resting time

Makes: 9

3 1/2 cups all-purpose flour

1 1/2 cups plus 1/3 cup granulated or superfine sugar, divided

1 teaspoon salt

1 pound plus 10 tablespoons unsalted butter, cold, cut into 1/4-inch cubes

6 tablespoons ice water, or as needed

3 tart apples, peeled, cored and sliced 1/4-inch thick

1 1/4 teaspoons cinnamon

1 teaspoon nutmeg

2 tablespoons cornstarch plus enough water to dissolve

2 tablespoons heavy cream

Large crystal sugar

Vanilla ice cream, mint sprigs, for garnish

In the bowl of a food processor, combine flour, 1/2 cup sugar and salt. Pulse several times to combine. Add 1 pound butter and pulse just until butter is in small pieces. Add ice water in small amounts, pulsing briefly with each addition. Add just enough water to make a crumbly mass, not a solid ball.

Remove dough from processor and press together. Divide into three portions and shape each portion into a round. Wrap in plastic wrap and refrigerate at least 1 hour, up to 2 days ahead.

Make filling by melting remaining 10 tablespoons butter in a large skillet. Add remaining 1 1/3 cups sugar and cook over medium-high heat until mixture turns light brown, about 5 minutes, stirring constantly. Add apples, reduce heat to medium and cook until apples are just tender, about 5 minutes. Stir in cinnamon, nutmeg and dissolved cornstarch. Cook 1 minute or until mixture thickens. Remove from heat and allow to cool.

When ready to bake, preheat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.

Remove one portion of dough from refrigerator and divide into three pieces. Roll each portion into a 9-inch circle. Divide filling into nine portions and put 1 portion in center of each pastry circle. Fold in sides of pastry to cover filling, leaving a 4-inch opening in the center with filling exposed. Transfer each crostada onto prepared baking sheet. Repeat process with remaining dough and filling.

Brush crostadas with cream and sprinkle with large crystal sugar. Bake 35 minutes or until crostadas have browned. Remove from oven and allow to cool slightly before serving. Serve with ice cream and garnish with mint, if desired.

Per serving: 850 calories (percent of calories from fat, 58), 6 grams protein, 85 grams carbohydrates, 2 grams fiber, 56 grams fat (34 grams saturated), 149 milligrams cholesterol, 248 milligrams sodium.