MINI HONEY-ALMOND CRANBERRY CROSTATAS
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
Provided by Carol Junkins @CarolAJ
Categories Pies
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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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