Cranberry Almond Crostata Recipes

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CRANBERRY ALMOND CROSTATA



Cranberry Almond Crostata image

Provided by Gina Marie Miraglia Eriquez

Categories     Food Processor     Mixer     Berry     Fruit     Nut     Dessert     Bake     Christmas     Thanksgiving     Cranberry     Tree Nut     Almond     Fall     Winter     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

For pastry dough:
1/8 cup whole raw almonds (1/4 pound), toasted and cooled
2 cups all-purpose flour, divided
1 1/4 sticks unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg, lightly beaten, divided
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
2 teaspoons grated lemon zest
1/2 teaspoon salt
For filling and assembly:
2 1/2 cups fresh or frozen cranberries (10 ounces)
1/4 cup fresh orange juice
1/2 cup sweet orange marmalade
1/2 cup packed light brown sugar
1 tablespoon granulated sugar
Equipment: a 9-inch springform pan; a pastry wheel or pizza cutter

Steps:

  • Make dough:
  • Pulse almonds with 1/4 cup flour until finely ground (be careful not to grind to a paste).
  • Beat together butter and brown sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Reserve 1 tablespoon beaten egg, chilled, for egg wash and beat remaining egg into butter mixture, then add vanilla and almond extracts, beating well. At low speed, mix in almond mixture, zest, salt, and remaining 1 3/4 cups flour until mixture just forms a dough.
  • Halve dough and form each half into a 5- to 6-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 30 minutes.
  • Make filling:
  • Bring cranberries, orange juice, marmalade, brown sugar, and 1/4 teaspoon salt to a boil in a heavy medium pot, stirring, then simmer, uncovered, until some of cranberries burst and mixture is slightly thickened, about 5 minutes. Cool filling quickly by spreading it in a shallow baking pan and chilling until lukewarm, about 15 minutes.
  • Bake crostata:
  • Preheat oven to 375°F with a foil-lined large baking sheet on middle rack. Generously butter springform pan.
  • Roll out 1 piece of dough between sheets of parchment paper into a 12-inch round (dough will be very tender). Remove top sheet of paper and invert dough into springform pan. (Dough will tear easily but can be patched together with your fingers.) Press dough over bottom and up side of pan, trimming dough to reach 1/2 inch up side of pan. Chill shell.
  • Roll out remaining dough into a 12-inch round in same manner. Remove top sheet of paper, then cut dough into 10 (1/3-inch-wide) strips with pastry wheel and slide (still on wax paper) onto a tray. Freeze strips until firm, about 10 minutes.
  • Spread filling in chilled shell and arrange 5 strips 1 inch apart on filling. Arrange remaining 5 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. Trim edges of all strips flush with edge of shell. Brush lattice top with reserved beaten egg and sprinkle crostata with granulated sugar.
  • Bake crostata in pan on hot baking sheet until pastry is golden and filling is bubbling, 50 to 60 minutes. (If pastry is too brown after 30 minutes, loosely cover crostata with foil.) Cool crostata completely in pan on a rack, 1 1/2 to 2 hours (to allow juices to thicken).

STRAWBERRY ALMOND CROSTATA



Strawberry Almond Crostata image

Provided by Food Network

Categories     dessert

Yield 1 crostata

Number Of Ingredients 9

3 cups flour
1 cup sugar
8 tablespoons cold butter, cut into small cubes
2 eggs, plus 1 egg beaten for egg wash
1 egg yolk
1 quart strawberries, washed and sliced
1/2 cup slivered almonds
2 tablespoons flour
2 tablespoons sugar

Steps:

  • Combine flour and sugar. Cut in cold butter. Add 2 eggs and yolk. Mix together with wooden spoon until it forms a ball. Wrap tightly in plastic wrap and refrigerate one half hour. In a medium sized bowl, combine strawberries, almonds, flour and sugar. Roll dough into a cylinder and cut off pieces as needed. Roll each piece into circle 4-inches in diameter and 1/8-inch thick. Place a spoonful of strawberry mixture in center and gently fold up the sides, overlapping as you go. Brush with egg wash and bake at 350 degrees F for 18 to 20 minutes.

CRANBERRY SAUCE QUICK CROSTATA WITH ALMOND CRUMBLE



Cranberry Sauce Quick Crostata with Almond Crumble image

Provided by Trisha Yearwood

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 11

1/4 cup all-purpose flour
1/4 cup sliced almonds
3 tablespoons sugar
Kosher salt
2 tablespoons unsalted butter, melted
1 1/2 cups leftover whole-berry cranberry sauce
2 tablespoons sugar, plus more for sprinkling
2 teaspoons cornstarch
1/4 teaspoon finely grated orange zest plus 1 tablespoon orange juice
1 refrigerated pie dough round from a 14.1-ounce box
1 tablespoon milk

Steps:

  • For the crumble topping: Combine the flour, almonds, sugar and a pinch of salt in a small bowl. Drizzle in the butter and use your fingers to fully incorporate. Set aside.
  • For the galette: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Stir the cranberry sauce in a bowl with the sugar, cornstarch and orange zest and juice.
  • Put the pie dough round on the prepared baking sheet. Spread the cranberry mixture evenly over the crust, leaving a 1 1/2-inch border, then fold and pleat the exposed crust to partially cover the filling. Brush the crust lightly with the milk and sprinkle generously with sugar. Sprinkle the crumble topping over the cranberry, leaving a little border exposed.
  • Bake until the crust and topping are golden brown, about 35 minutes. Cool on a rack before serving.

ALMOND CRANBERRY CROSTATA



Almond Cranberry Crostata image

Almond Cranberry Crostata

Provided by Daisy Molina

Categories     Dessert

Time 2h55m

Yield 1

Number Of Ingredients 15

granulated sugar
all purpose flour
salt
unsalted butter (chilled, cut into squares)
egg
egg yolk
finely chopped almonds
sugar
dried cranberries
sliced almonds
cornstarch
cinnamon
nutmeg
egg
water

Steps:

  • In a bowl, combine the flour, sugar, and salt. Whisk until well combined.
  • Add the butter cutting it with a pastry blender, mixing until the dough is the texture of rolled oats. (Avoid large pieces of butter) Then mix in the almonds mixing until well combined.
  • Add the egg and egg yolk and mix until it all comes together.
  • Transfer onto floured surface and knead for 2 mins or until you get a smooth consistency. Form dough into a disk, wrap in plastic wrap and chill for at least 2 hours
  • While dough chills prepare filling Add heavy cream, and cornstarch into a sauce pan, whisking until cornstarch dissolves. Then add the sugar.
  • Heat the mixture over medium heat. Stir until sugar dissolves, bring to a boil them simmer for about 6 mins, or until it thickens (Remember to stir often to prevent the mixture to stick to pan)
  • While the cream mixture is thickening mix together the cranberries, almonds, cinnamon, and nutmeg until well combined
  • Once the cream mixture has thickened, remove from heat and add the berry and almond mixture, using a rubber spatula.
  • Line a 9 inch pie pan with plastic wrap, then transfer the filling to this spreading evenly to the edges, place in fridge until ready to add to the crostata.
  • Once the 2 hours have pasted. Preheat oven to 375 Degrees. Line a cookie sheet with parchment paper. Take out dough from fridge
  • On a floured surface knead dough a bit then roll dough out to about 14 inches round and about 1/8 inch thick. Transfer the dough on the cookie sheet.
  • Take the chilled filling out and add the center of the dough.
  • Fold the edges toward the center leaving a window of the filling
  • Cool in the fridge for about 15 mins
  • For the egg wash whisk together egg and water.
  • Take out the crostata and brush the egg wash on top of dough. sprinkle a bit of sugar
  • Bake for 30 minutes. Allow to cool for 15 mins before cutting. Enjoy!

CRANBERRY-ALMOND VINAIGRETTE



Cranberry-Almond Vinaigrette image

I got the idea for this dressing from my love for Post Cranberry and Almond Cereal - I thought it was a great flavor combination. I like this dressing over a mixed green salad, potato salad (yes, it actually works) and even grilled salmon or warm roast turkey breast and glazed ham steaks at Christmas. I really love the color of this dressing - whatever it touches looks so pretty.

Provided by danadooley

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 15m

Yield 8

Number Of Ingredients 11

½ cup cranberry juice
1 tablespoon lemon juice
1 tablespoon dried cranberries, finely chopped
1 tablespoon finely chopped shallot
1 tablespoon finely chopped fresh parsley
2 teaspoons ground almonds
½ teaspoon crushed red pepper flakes
½ teaspoon garlic powder
2 teaspoons salt
1 tablespoon white sugar
⅓ cup vegetable oil

Steps:

  • Whisk together the cranberry juice, lemon juice, cranberries, shallot, parsley, almonds, red pepper flakes, garlic powder, salt, and sugar in a small bowl until the sugar has dissolved. Whisk in the vegetable oil until the dressing is thick and smooth.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 5.3 g, Fat 9.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.4 g, Sodium 582.3 mg, Sugar 4.2 g

APPLE-CRANBERRY CROSTADA



Apple-Cranberry Crostada image

While a good pie crust ought to be a part of every cook's repertoire, sometimes there just isn't the time. But why leave the baking to the grocery stores or bakery when puff pastry is a simple, high-quality stand-in for the original? In this Crostada, the sheet dough is baked free-form with ingredients piled on top. Couldn't be easier!

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Yield 8

Number Of Ingredients 9

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

Steps:

  • Heat butter in a large skillet over medium-high heat. Add apples, 1/2 cup sugar and cranberries; cover and cook until apples release their liquid, about 5 minutes. Remove lid and continue to cook, stirring frequently, until soft apples fall apart and juices thicken to a thin-syrup consistency, about 5 minutes longer. Pour onto a large-lipped cookie sheet or jellyroll pan and cool to room temperature. (Can be refrigerated in an airtight container up to 5 days.)
  • Adjust oven rack to low position and heat oven to 400 degrees. Open puff pastry sheet on a lightly floured work surface. Roll into a rectangle, about 10 by 16 inches. Transfer to a large cookie sheet. (I suggest lining the sheet with parchment paper; this ensures the crostada doesn't stick and allows easy cleanup.)
  • Spread cooked apples over pastry, leaving a 2-inch border. Fold up pastry borders over apples. Unfold corners and form ruffled creases to keep dough from overlapping. Brush pastry border with egg white and sprinkle with the remaining 1 Tb. sugar. Bake until pastry is golden brown, 25 to 30 minutes. Serve warm or at room temperature with optional ice cream or whipped cream.

Nutrition Facts : Calories 395.8 calories, Carbohydrate 59.7 g, Cholesterol 18.7 mg, Fat 17.7 g, Fiber 4.5 g, Protein 3.8 g, SaturatedFat 6.8 g, Sodium 127.5 mg, Sugar 40.3 g

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