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Mini Honey-Almond Cranberry Crostatas

(175)
  38 reviews
  • 30 min prep time
  • 55 min total time
  • 7 ingredients
  • 8 servings
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Elevate cranberries to a whole new level when they combine lusciously with honey and almonds in individual little pies.

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
240mg
10%
Potassium
45mg
1%
Total Carbohydrate
44g
15%
Dietary Fiber
1g
5%
Sugars
20g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
0%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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