Apple-Cranberry Crostada

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

• ½ cup sugar

• ½ 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

Directions

1. In a large skillet, melt butter over medium-high heat. Add the apples, cranberries, and 1/2 cup sugar. Cover and cook for about 5 minutes, allowing the apples to release their juices. Remove the lid and cook for another 5 minutes, stirring frequently, until the apples are tender and the liquid has thickened to a syrupy consistency. Transfer to a large baking sheet and let cool to room temperature. (This mixture can be stored in an airtight container in the fridge for up to 5 days.)

2. Preheat the oven to 400°F, positioning the rack at the lowest level. Roll out the puff pastry on a lightly floured surface into a 10-by-16-inch rectangle. Place the pastry onto a large baking sheet, preferably lined with parchment paper for easy cleanup.

3. Spread the cooled apple mixture over the pastry, leaving a 2-inch border around the edges. Fold the pastry edges up over the filling, creating ruffled folds at the corners to prevent overlapping dough. Brush the edges with egg white and sprinkle with the remaining 1 tablespoon of sugar. Bake for 25-30 minutes or until the pastry is golden brown. Serve warm or at room temperature with optional ice cream or whipped cream.

Helpful Hints

Copyright 2004 by USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Information (per serving)