Mini Honey-Almond Cranberry Crostatas

Elevate cranberries to a whole new level when they combine lusciously with honey and almonds in individual little pies.

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  • prep time 30 min
  • total time 55 min
  • ingredients 7
  • servings 8
 

Ingredients

1/3
cup water
1/3
cup honey
1 1/4
cups fresh or frozen whole cranberries
1
Pillsbury™ 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
240mg
240%;
Total Carbohydrate
44g
44%
(Dietary Fiber
1g
1%
  Sugars
20g
20%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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