-
-
My review
Apple-Cranberry Crostada
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!"
Added to shopping list.
Go to shopping list.
Ingredients
servings 396Original recipe yields 8 servings (6 - 8 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.)
- 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.)
- 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.
Footnotes
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 66 Ratings
-
-
-
-
-
Most helpful positive review
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
Most helpful critical review
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 i...
Most helpful
Most positive
Least positive
Newest
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 i...
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
11/21/2010
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!
10/7/2007
Easy to make, great for holidays to balance all the sweet desserts with this nice tart taste. Great for dessert or for breakfast the next morning.
9/28/2016
Very good but I had to add some cinnamon and fresh grated nutmeg. Very good and not too sweet. My hubby couldn't wait and had to have a slice before his dinner.