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Apple-Cranberry Crostada
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Try a quick and easy Crostada using flaky puff pastry as a shortcut for a delicious dessert. Just pile on your favorite ingredients and bake for a simple, no-fuss treat.
Ingredients:
  • 3 tablespoons butter
  • 2 pounds Granny Smith apples (or other firm, crisp apples), peeled, quartered, cored and sliced 1/4-inch thick
  • 1 pound Macintosh apples (or other soft-textured apples that fall apart when cooked), peeled, quartered, cored, and sliced 1/4-inch thick
  • 0.5 cup sugar
  • 0.5 cup dried cranberries
  • 1 sheet frozen puff pastry, thawed but still cold (follow package directions)
  • 1 egg white, lightly beaten
  • 1 tablespoon sugar
  • 1 cup Optional: Ice cream or lightly sweetened whipped cream
Instructions:
  • In a large skillet over medium-high heat, melt butter. Stir in apples, 1/2 cup sugar, and cranberries. Cover and cook for 5 minutes until apples release their juices. Uncover and cook, stirring occasionally, until apples are soft and juices thicken to a thin-syrup consistency, about 5 minutes more. Transfer to a large lipped baking sheet or jellyroll pan and allow to cool to room temperature. Store in an airtight container in the refrigerator for up to 5 days.
  • Preheat oven to 400 degrees Fahrenheit with the rack in the lower position. Lay out puff pastry on a lightly floured surface and roll it into a 10 by 16-inch rectangle. Place the pastry on a large cookie sheet, either greased or lined with parchment paper for easy cleanup and to prevent sticking.
  • Spread the cooked apples evenly over the pastry, making sure to leave a 2-inch border. Fold up the pastry borders over the apples and unfold the corners to create ruffled creases, preventing the dough from overlapping. Brush the pastry border with egg white, then sprinkle with the remaining 1 tablespoon of sugar. Bake until the pastry is golden brown, about 25 to 30 minutes. Serve warm or at room temperature, accompanied by optional ice cream or whipped cream.

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