This Apple Cranberry tostada is a great dessert to bring your fall meals to a close. The flavors of this dessert bring warmth and richness to your plate. Add Cinnamon or Holiday Spices if you want to try something different with the recipe.
- 3 tbsp 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 tbsp Sugar
- 1 cup Ice cream or lightly sweetened whipped cream (Optional)
- 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, frequently stirring, 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 for up to 5 days.)
- Adjust the oven rack to a low position and heat the oven to 400 degrees—open the 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 crostata doesn't stick and allows easy cleanup.)
- Spread cooked apples over the pastry, leaving a 2-inch border. Fold up pastry borders over apples. Unfold corners and form ruffled creases to keep the dough from overlapping. Brush the pastry border with egg white and sprinkle 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.