November 16, 2010

RECIPE: Mini Honey-Almond Cranberry Crostatas

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Pillsbury has so many great recipes on their web-site, don't these look delicious?

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
DIRECTIONS
  • 1Heat 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.
  • 2Meanwhile, 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.
  • 3Gently 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.
  • 4Bake 14 to 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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