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mini honey-almond cranberry crostatas

(2)
CarolAJ avatar
Recipe by
Carol Junkins
@CarolAJ
Hanson, MA

I am pretty sure these will be a hit!
Easier than you think, like mini pies! Great for a Thanksgiving Treat!

Recipe and picture is from Pillsbury

read more
(2)
yield 8 servings
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For mini honey-almond cranberry crostatas

  • 1/3 c
    water
  • 1/3 c
    honey
  • 1 1/4 c
    fresh or frozen whole cranberries
  • 1
    refrigerated pie crust, softened as directed on box
  • 3 Tbsp
    almond paste, softened (from 3 1/2 oz tube)
  • 1 1/2 tsp
    sliced almonds
  • 8 tsp
    honey

How To Make mini honey-almond cranberry crostatas

  • 1
    1. Heat oven to 425 degrees. Place cooking parchment paper on cookie sheet.
    2. In a 1-quart saucepan, heat water and honey to boiling.
    3. Stir in cranberries, reduce heat to medium-low. Cook 10-12 minutes, stirring frequently, until berries have popped and mixture is thickened. Cool slightly, about 15 minutes.
  • 2
    4. Meanwhile, unroll crust on work surface. Roll crust out slightly, cut into 8 (4-inch) rounds. Reroll scrapes and cut remaining rounds if necessary. Place rounds on parchment=lined cookie sheet. Discard scraps.
  • 3
    5. Gently press 1 heaping teaspoons almond paste in center of each crust round. Divide cranberry mixture evenly over almond paste. Fold 1/2" of each crust round over filling, pinching slightly so crust lays flat on cranberry mixture.
    Sprinkle each with almonds.

    Bake 14-16 minutes or until crust is golden brown.
    Drizzle 1 teaspoon honey over each crostata, if desired, serve warm with ice cream.
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