Mini Honey-Almond Cranberry Crostatas

Carol Junkins

By
@CarolAJ

I am pretty sure these will be a hit!
Easier than you think, like mini pies! Great for a Thanksgiving Treat!

Recipe and picture is from Pillsbury


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Comments:

Serves:

8 servings

Prep:

30 Min

Cook:

15 Min

Method:

Bake

Ingredients

1/3 c
water
1/3 c
honey
1 1/4 c
fresh or frozen whole cranberries
1
refrigerated pie crust, softened as directed on box
3 Tbsp
almond paste, softened (from 3 1/2 oz tube)
1 1/2 tsp
sliced almonds
8 tsp
honey

Directions Step-By-Step

1
1. Heat oven to 425 degrees. Place cooking parchment paper on cookie sheet.
2. In a 1-quart saucepan, heat water and honey to boiling.
3. Stir in cranberries, reduce heat to medium-low. Cook 10-12 minutes, stirring frequently, until berries have popped and mixture is thickened. Cool slightly, about 15 minutes.
2
4. Meanwhile, unroll crust on work surface. Roll crust out slightly, cut into 8 (4-inch) rounds. Reroll scrapes and cut remaining rounds if necessary. Place rounds on parchment=lined cookie sheet. Discard scraps.
3
5. Gently press 1 heaping teaspoons almond paste in center of each crust round. Divide cranberry mixture evenly over almond paste. Fold 1/2" of each crust round over filling, pinching slightly so crust lays flat on cranberry mixture.
Sprinkle each with almonds.

Bake 14-16 minutes or until crust is golden brown.
Drizzle 1 teaspoon honey over each crostata, if desired, serve warm with ice cream.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy