Mini Honey-Almond Cranberry Crostatas

  38 reviews


cup water
cup honey
1 1/4
cups fresh or frozen whole cranberries
Pillsbury™ refrigerated pie crust, softened as directed on box
tablespoons almond paste, softened (from 3 1/2-oz tube)
1 1/2
teaspoons sliced almonds
teaspoons honey


  1. 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. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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