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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Servings 8

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( 175 ) Ratings

175 Ratings

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ingredients 7
Prep Time 30 min
Total Time 55 min

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

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Directions

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.

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;