- 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
Preparation
Step 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 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.