This Easy 3 Ingredient Puff Pastry with Grapes recipe is a delicious twist on a classic Italian dessert – a variation of Schiacciata con L’Uva. This Tuscany-inspired dessert recipe calls for puff pastry, fresh grapes and a little sugar. Served solo or with a side of a blended whipped cream cheese, this elegantly simply dessert is sure to please.
Gather your ingredients and let’s get started on your new favorite rustic Italian dessert.
Jump to RecipeSchiacciata con L’Uva – a Tuscan treat
Say it with me phonetically, foodie friends, (Ski-yet-cha-dah Cone Loo-vah)! I’m sure my Italian grandmother is in heaven, covering her ears with her hands and shaking her head, but I’m giving it my best, Nona.
Schiacciata con L’Uva is a delightful treat from Tuscany that traditionally features a focaccia base. “Schiacciata” means “flattened” or “pressed” in Italian, which refers to the dough being flattened before baking. The bread dough is typically made with flour, yeast, olive oil, water, and a touch of sugar. It is then stretched out and spread on a baking sheet or in a shallow pan.
Before baking, the dough is traditionally covered with fresh, ripe grapes, usually of the black variety, such as the Sangiovese grapes that are commonly grown in Italy. The grapes are gently pressed into the dough, creating indentations that allow their juices to infuse into the bread as it bakes.
Once baked, Schiacciata con L’Uva develops a golden crust and a soft, fluffy interior. The combination of the slightly sweet bread with the burst of juicy grapes creates a delightful balance of flavors. It is often served as a dessert or a sweet treat alongside a glass of Tuscan wine.
Schiacciata con L’Uva is a seasonal delicacy in Tuscany, typically enjoyed during the grape harvest festivals and celebrations. It showcases the abundance of grapes during the harvest and represents a wonderful fusion of bread-making traditions and the bountiful grape-growing heritage of the region.
Easy 3 Ingredient Puff Pastry with Grapes – an elegant variation on a Tuscan tradition
I’ve recently had a string of weekends where I’ve been short on time. Raise your hand if your summers tend to fill up in a similar fashion? I’m not prone to over-scheduling. In fact, it’s something I consciously try to avoid. As much as I enjoy spending time with family and friends, I’m a true introvert by nature and I like, need my downtime to recenter and recharge. However, paring back is sometimes easier said than done. For those times when you need a dessert, but are short on energy or prep time, this Easy 3 Ingredient Puff Pastry with Grapes recipe is a quick and elegant finish to any meal.
For this recipe, we use flaky puff pastry for a mouthwatering twist. Instead of having to make focaccia dough from scratch, we call on the convenience of store-bought puff pastry. Its light and buttery layers complement the juicy grapes beautifully, and create a delightful contrast of textures. Additionally, Schaar Gluten Free Puff Pastry can be used to make this simple dessert gluten free.
Simple process. Delicious results
This simple twist on Schiacciata con L’Uva offers a delightful combination of flavors and textures. The crisp and flaky puff pastry pairs beautifully with the sweet and juicy grapes, creating an irresistible treat that will impress your family and friends.
The recipe I use for puff pastry is taken from the Culinary Institute of American Textbook. It makes enough puff pastry to feed a small a town for a month, otherwise, I’d share it with you with credits of course. Although I like to make a batch and freeze it so I can use it over time, I completely understand why someone would shy away from a freezer full of puff..
I begin by allowing my puff pastry to thaw before preheating the oven to 400 degrees F. I roll out a brick of puff dough rectangle measuring 10-inches by 15-inches, and approximately 1/4 inch thick (the same as most store bought frozen puff pastry sheets).
Transfer the puff pastry sheet to a baking sheet lined with parchment paper. Using the tines of a fork, dock the pastry evenly so that there are holes across the entire surface. This will help prevent uneven bubbling.
Now it’s time to add the star of the show—fresh, ripe, seedless black grapes. Distribute the grapes evenly over the puff pastry and gently press them into the pastry. This will help infuse their sweet flavors into the pastry as it bakes, resulting in a delightful medley of taste and texture.
Sprinkle two Tablespoons of white granulated sugar across the entire surface of the dough. The sugar adds a little sweetness and produces a crisp, caramelized layer on the surface of the puff dough.
Next, carefully place the baking sheet into the preheated oven and bake according to the puff pastry package instructions, or until the pastry is golden brown and crisp – approximately 25 minutes. Keep an eye on it to ensure it doesn’t overcook or undercook.
Once baked to perfection, remove your Italian dessert from the oven and let it cool slightly. The flaky layers of puff pastry will provide a heavenly base for the juicy grapes.
Serve this puff pastry variation of Schiacciata con L’Uva as a sophsticated dessert or a special sweet treat for any occasion. It’s a delicious way to experience the essence of Tuscany with a creative twist.
Please note that when using puff pastry, it’s important to follow the specific instructions on the package for best results. Remember to monitor the pastry closely while it bakes, as baking times may vary depending on the thickness of the pastry, the size of the individual pieces, and the desired level of golden brown color and crispness.
For the love of all things Italian…
I hope you give this variation on Schiacciata con L’Uva a try. The delightful combination of flavors and textures of this simple dessert, with its crisp and flaky puff pastry and sweet, juicy grapes, creates an irresistible treat that will impress your family and friends.
If you enjoy this Tuscany-inspired dessert, you may also wish to try my recipe for homemade Italian Limoncello. This classic Italian Liqueur is like sipping on ice cold sunshine. Absolutely delightful!
Easy 3 Ingredient Puff Pastry with Grapes
Course: DessertCuisine: ItalianDifficulty: Easy9
servings10
minutes25
minutesA delicious twist on a classic Italian dessert – a variation of Schiacciata con L’Uva.
Ingredients
- For the Puff Pastry
1 sheet frozen puff pastry, thawed and unfolded.
1 cup seedless black grapes, washed, rinsed and patted dry.
2 Tbsp. white granulated sugar
- Optional Cream Cheese Whipped Cream
4 ounces cream cheese (light cream cheese works well, too)
5 Tbsp. white granulated sugar
1/2 Tbsp. lemon juice
4 ounces heavy whipping cream, whipped
Directions
- Prepare the Puff Pastry
- Preheat oven to 400 degrees F. Prepare a baking sheet by lining it with parchment paper or a nonstick baking mat.
- If using frozen puff pastry, unfold one sheet of dough. If rolling from scratch, roll out the dough to a rectangle that measures 10-inches by 15-inches, and is approximately 1/4 inch thick.
- Transfer the puff pastry to a baking sheet lined with parchment paper. Using the tines of a fork, dock the pastry evenly across the entire surface of the dough.
- Distribute the grapes evenly over the puff pastry, and gently press them into the pastry.
- Sprinkle two Tablespoons of white granulated sugar across the entire surface of the dough.
- Bake at 400 degrees F. for 25 minutes or until the dough is golden brown and crisp.
- When the dough is crisp and golden brown, remove the puff pastry from the oven and allow it to cool to room temperature. Cut into nine even pieces and serve with the optional cream cheese whipped cream if desired.
- Prepare the optional cream
- In a small mixing bowl, beat the heavy whipping cream until firm peaks form. Set aside.
- In a separate bowl, whip together the cream cheese, sugar and lemon juice until light and no clumps can be found.
- Gently fold the whipped cream into the cream cheese mixture until thoroughly combined. Chill until ready to serve.
Thank you, Nate, for your message. I appreciate your feedback. It is a quick recipe, no doubt; however, even simple recipes can still taste good and serve as a gateway to spending more time in the kitchen and around the table with family and friends. The focus of the blog post was on the Italian roots of this dessert – not making your own puff pastry. The post also states that the puff pastry recipe I typically use comes from a CIA cookbook that makes a very large batch. My own recipe for puff pastry – one that is simple and scaleable for a home cook is in the works, but is not ready to share yet. However, when it is, I intend to link it to this recipe so you could experience the best possible version of Schiacciata con L’Uva should you choose to revisit it. Kind regards, Maria