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Apple-Cranberry Crostada recipe

6 servings

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

1/2 cup sugar

1/2 cup dried cranberries

1 sheet frozen puff pastry, thawed but still cold (follow package directions)

1 egg white, lightly beaten

1 tablespoon sugar

Optional: Ice cream or lightly sweetened whipped cream (optional)

Instructions:

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.