Apple-Cranberry Crostada

Apple-Cranberry Crostada

4 Reviews 2 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 - 8 servings

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.

Share It

Reviews (4)

Rate This Recipe
JENNIFERPA
13

JENNIFERPA

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

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

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!

More Reviews

Similar Recipes

Apple-Cranberry Crisp
(134)

Apple-Cranberry Crisp

Honey Baked Apples
(28)

Honey Baked Apples

Best Apple Crumble
(19)

Best Apple Crumble

Apple-Cranberry Salad
(13)

Apple-Cranberry Salad

Baked Apple Turnovers
(12)

Baked Apple Turnovers

Pumpkin Waffles with Apple-Cranberry Relish
(9)

Pumpkin Waffles with Apple-Cranberry Relish

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Apple-Cranberry Crisp

>

next recipe:

Apple Turnovers by Marzetti(R)