Real Recipes From Real Home Cooks ®

mini honey-almond cranberry crostatas

★★★★★ 1
a recipe by
Ronda Krouch
Riverside, WY

Great little bunches of yummy goodness.

★★★★★ 1
serves 8
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For mini honey-almond cranberry crostatas

  • 1/3 c
  • 1/3 c
  • 1 1/4 c
    fresh or frozen whole cranberries
  • 1
    refrigerated pie crusts
  • 3 Tbsp
    almond paste
  • 1 1/2 tsp
    sliced almonds
  • 8 tsp

How To Make mini honey-almond cranberry crostatas

  • 1
    Heat oven to 425 degrees 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 10-12 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 with almonds. Bake 14-16 minutes or until crust is golden brown. Drizzle 1 tsp. honey over each crostata. If desired, serve warm with ice cream.

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