Best 4 Mini Honey Almond Cranberry Crostatas Recipes

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Indulge in a delightful culinary experience with our remarkable Mini Honey Almond Cranberry Crostatas. These bite-sized treats are a perfect blend of flavors and textures, sure to tantalize your taste buds. Each crostata features a flaky, buttery crust filled with a sweet and tangy honey almond cranberry filling. The combination of crunchy almonds, tart cranberries, and rich honey creates a symphony of flavors that will leave you craving for more.

This article presents two irresistible recipes for these delectable crostatas: a classic version and a gluten-free alternative. Both recipes provide step-by-step instructions, ensuring that bakers of all skill levels can create these delightful pastries. The classic recipe utilizes a traditional wheat-based crust, while the gluten-free version caters to those with dietary restrictions, featuring a crust made from almond flour and oats.

These versatile crostatas can be customized to suit your preferences. Feel free to experiment with different fillings, such as apple cinnamon, blueberry lemon, or chocolate hazelnut. The possibilities are endless, allowing you to create unique and personalized treats that will impress your family and friends.

So, gather your ingredients, preheat your oven, and embark on a culinary adventure with our Mini Honey Almond Cranberry Crostatas. These delectable bites of heaven are perfect for any occasion, whether it's a casual gathering, a festive celebration, or simply a sweet treat to enjoy on a cozy afternoon. Your taste buds will thank you for this delectable experience!

Here are our top 4 tried and tested recipes!

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.

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).

PEAR CROSTATA WITH HONEY, BLUE CHEESE, AND ALMONDS



Pear Crostata with Honey, Blue Cheese, and Almonds image

Provided by Tyler Florence

Categories     dessert

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 15

4 pears, halved, cored, but not peeled
3 to 4 tablespoons butter
3 tablespoons honey
4 ounces good-quality blue cheese, crumbled
1/2 cup slivered almonds
1 recipe Basic Pie Pastry, chilled 30 minutes, recipe follows
1 egg, beaten with a drizzle of cold water
2 tablespoons sugar
2 cups all-purpose flour, plus more for rolling
3 tablespoons sugar
1/4 teaspoon salt
1 lemon, zested and finely grated
3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks
1 egg yolk
2 tablespoons ice water, plus more if needed

Steps:

  • Preheat the oven to 400 degrees F.
  • Arrange the pears, cut sides up, on a baking sheet and dot with butter. Put the baking sheet in the oven and bake 25 to 30 minutes, or until the pears are just tender. Let cool.
  • Increase the oven heat to 450 degrees F.
  • Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out to a 14-inch round, about 1/4-inch thick. It doesn't have to be perfect. Transfer the dough to the back of a lightly floured baking sheet. Slice the pears and arrange them on the dough round by overlapping the slices in a spiral fashion, leaving a 2-inch border all around. Drizzle with the honey, scatter blue cheese over the top, and sprinkle with the almonds.
  • Brush the border with the egg wash. Bring the edge of crust over onto the filling, leaving the fruit exposed in center. Gently fold and pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with the sugar. Put the baking sheet in the oven and bake for 30 minutes or until the crust is golden brown and the fruit is tender. Slide a knife under the crostata to loosen it from the pan. Then cut into wedges and serve warm or at room temperature.
  • Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.

MINI HONEY-ALMOND CRANBERRY CROSTATAS



Mini Honey-Almond Cranberry Crostatas image

I am pretty sure these will be a hit! Easier than you think, like mini pies! Great for a Thanksgiving Treat! Recipe and picture is from Pillsbury

Provided by Carol Junkins @CarolAJ

Categories     Pies

Number Of Ingredients 7

1/3 cup(s) water
1/3 cup(s) honey
1 1/4 cup(s) fresh or frozen whole cranberries
1 - refrigerated pie crust, softened as directed on box
3 tablespoon(s) almond paste, softened (from 3 1/2 oz tube)
1 1/2 teaspoon(s) sliced almonds
8 teaspoon(s) honey

Steps:

  • 1. Heat oven to 425 degrees. Place cooking parchment paper on cookie sheet. 2. In a 1-quart saucepan, heat water and honey to boiling. 3. Stir in cranberries, reduce heat to medium-low. Cook 10-12 minutes, stirring frequently, until berries have popped and mixture is thickened. Cool slightly, about 15 minutes.
  • 4. Meanwhile, unroll crust on work surface. Roll crust out slightly, cut into 8 (4-inch) rounds. Reroll scrapes and cut remaining rounds if necessary. Place rounds on parchment=lined cookie sheet. Discard scraps.
  • 5. Gently press 1 heaping teaspoons almond paste in center of each crust round. Divide cranberry mixture evenly over almond paste. Fold 1/2" of each crust round over filling, pinching slightly so crust lays flat on cranberry mixture. Sprinkle each with almonds. Bake 14-16 minutes or until crust is golden brown. Drizzle 1 teaspoon honey over each crostata, if desired, serve warm with ice cream.

Tips:

  • To make the perfect crostata dough, use a food processor to combine the flour, sugar, and salt. Then, add the butter and pulse until the mixture resembles coarse crumbs.
  • When adding the water, do so one tablespoon at a time until the dough just comes together. Avoid overworking the dough, as this will make it tough.
  • Wrap the dough in plastic wrap and chill it for at least 30 minutes before rolling it out. This will make it easier to work with and prevent it from shrinking in the oven.
  • When rolling out the dough, use a lightly floured surface to prevent sticking. Roll the dough out to a 12-inch circle.
  • To fill the crostatas, place a dollop of almond filling in the center of each dough circle. Top with cranberries and honey.
  • Fold the edges of the dough over the filling, pleating as you go. Brush the tops of the crostatas with milk and sprinkle with sugar.
  • Bake the crostatas for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

Conclusion:

These mini honey almond cranberry crostatas are a delicious and easy-to-make treat. They're perfect for a quick breakfast, snack, or dessert. With their flaky crust, sweet filling, and tart cranberries, these crostatas are sure to be a hit with everyone who tries them.

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