How to Make Apple-Cranberry Crostada - A Step-by-Step Guide

Craving a delicious and impressive dessert that's easier to make than it looks? Look no further than this delectable Apple-Cranberry Crostada! With a flaky, buttery crust and a sweet, fruity filling, this rustic Italian dessert is the perfect way to showcase the flavors of fall. Whether you're looking for a cozy dessert to enjoy at home or a stunning dish to impress your guests, this crostada is sure to be a hit.

What sets this Apple-Cranberry Crostada apart is its unique combination ...

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Ingredients

  • 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

Information

  • Servings: 8
  • Yield: 6 to 8 - servings

  • 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.
  • Nutrition

    396 cal.

    • Total Fat: 18g
    • Saturated Fat: 7g
    • Cholesterol: 19mg
    • Sodium: 128mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 5g
    • Total Sugars: 40g
    • Protein: 4g
    • Vitamin C: 8mg
    • Calcium: 35mg
    • Iron: 1mg
    • Potassium: 245mg