It's Saturday and recipe time again. The recipe I chose for this week is for cranberry lovers. These mini cranberry crostatas are just delicious, and easy to make. I hope you will give them a try this holiday season.
Mini Honey-Almond Cranberry Crostatas
Prep Time: 30 Min, Total Time: 55 Min, Makes: 8 Servings
INGREDIENTS
1/3 cup water
1/3 cup honey
1 1/4 cups fresh or frozen whole cranberries
1 refrigerated pie crust, softened as directed on box
3 tablespoons almond paste, softened (from 3 1/2-oz tube)
1 1/2 teaspoons sliced almonds
8 teaspoons honey
DIRECTIONS
1. Heat oven to 425°F. Place cooking parchment paper on cookie sheet. In 1-quart saucepan, heat water and honey to boiling. Stir in cranberries; reduce heat to medium-low. Cook 10 to 12 minutes, stirring frequently, until berries have popped and mixture is thickened. Cool slightly, about 15 minutes.
2. Meanwhile, unroll crust on work surface. Roll crust out slightly; cut into 8 (4-inch) rounds. Reroll scraps and cut remaining rounds if necessary. Place rounds on parchment-lined cookie sheet. Discard scraps.
3. Gently press 1 heaping teaspoon almond paste in center of each crust round. Divide cranberry mixture evenly over almond paste. Fold 1/2 inch of each crust round over filling, pinching slightly so crust lays flat on cranberry mixture. Sprinkle each with almonds.
4. Bake 14 to 16 minutes or until crust is golden brown. Drizzle 1 teaspoon honey over each crostata. If desired, serve warm with ice cream.
Enjoy!
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