Apple-Cranberry Crostada

4.4
(8)
6 Reviews
4 Photos

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!

Submitted by USA WEEKEND columnist Pam Anderson
Updated on October 7, 2022
4
4
Servings:
8
Yield:
6 to 8 - servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 3 tablespoons butter

  • 2 pounds Granny Smith apples (or other firm, crisp apples), peeled, quartered, cored and sliced 1/4-inch thick

  • 1 pound Macintosh apples (or other soft-textured apples that fall apart when cooked), peeled, quartered, cored, and sliced 1/4-inch thick

  • ½ cup sugar

  • ½ cup dried cranberries

  • 1 sheet frozen puff pastry, thawed but still cold (follow package directions)

  • 1 egg white, lightly beaten

  • 1 tablespoon sugar

  • 1 cup Optional: Ice cream or lightly sweetened whipped cream

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.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts (per serving)

396 Calories
18g Fat
60g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 396
% Daily Value *
Total Fat 18g 23%
Saturated Fat 7g 34%
Cholesterol 19mg 6%
Sodium 128mg 6%
Total Carbohydrate 60g 22%
Dietary Fiber 5g 16%
Total Sugars 40g
Protein 4g 8%
Vitamin C 8mg 9%
Calcium 35mg 3%
Iron 1mg 6%
Potassium 245mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.