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Apple-Cranberry Crostada

Apple-Cranberry Crostada

USA WEEKEND columnist Pam Anderson

USA WEEKEND columnist Pam Anderson

While a good pie crust ought to be a part of every cook's repertoire, sometimes there just isn't the time. But why leave the baking to the grocery stores or bakery when puff pastry is a simple, high-quality stand-in for the original? In this Crostada, the sheet dough is baked free-form with ingredients piled on top. Couldn't be easier!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Heat butter in a large skillet over medium-high heat. Add apples, 1/2 cup sugar and cranberries; cover and cook until apples release their liquid, about 5 minutes. Remove lid and continue to cook, stirring frequently, until soft apples fall apart and juices thicken to a thin-syrup consistency, about 5 minutes longer. Pour onto a large-lipped cookie sheet or jellyroll pan and cool to room temperature. (Can be refrigerated in an airtight container up to 5 days.)
  2. Adjust oven rack to low position and heat oven to 400 degrees. Open puff pastry sheet on a lightly floured work surface. Roll into a rectangle, about 10 by 16 inches. Transfer to a large cookie sheet. (I suggest lining the sheet with parchment paper; this ensures the crostada doesn't stick and allows easy cleanup.)
  3. Spread cooked apples over pastry, leaving a 2-inch border. Fold up pastry borders over apples. Unfold corners and form ruffled creases to keep dough from overlapping. Brush pastry border with egg white and sprinkle with the remaining 1 Tb. sugar. Bake until pastry is golden brown, 25 to 30 minutes. Serve warm or at room temperature with optional ice cream or whipped cream.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JENNIFERPA
13

JENNIFERPA

8/13/2005

Didn't have much flavor to the "filling". I would rather just make an apple crisp or a pie. If you really wanted to use the puff pastry, I would cut it in small squares and place the squares in a cupcake pan and still use the filling to make a small tart.

Sammykay
4

Sammykay

11/7/2006

I make it as is - BUT - I add cinnamon to the sugar. It makes the flavor go a long way. The family and friends love it and its easy to make

Pam-3BoysMama
3

Pam-3BoysMama

11/22/2010

This is a simple, rustic dessert. It is delicious, as is. I may add some cinnamon the next time. I used demerara sugar to top the crostada. Very tasty with a scoop of vanilla ice cream!

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