Mini Honey-Almond Cranberry Crostatas

Dairy Free
Health score
2%
Mini Honey-Almond Cranberry Crostatas
55 min.
8
157kcal

Suggestions


Indulge in the delightful flavors of our Mini Honey-Almond Cranberry Crostatas, a perfect dessert that combines the tartness of cranberries with the rich sweetness of honey and the nutty essence of almond. These charming little pastries are not only visually appealing but also incredibly easy to make, making them an ideal treat for gatherings or a cozy night in.

What sets these crostatas apart is their dairy-free nature, allowing everyone to enjoy them without worry. The buttery, flaky crust, made from Pillsbury® refrigerated pie crust, serves as the perfect vessel for the luscious filling of almond paste and a warm, bubbling cranberry mixture. Each bite offers a delightful contrast of textures, from the crisp crust to the juicy cranberries and the crunchy sliced almonds on top.

Ready in just 55 minutes, these crostatas are a fantastic way to impress your guests or satisfy your sweet tooth. With only 157 calories per serving, you can indulge guilt-free! Whether served warm with a drizzle of honey or accompanied by a scoop of dairy-free ice cream, these Mini Honey-Almond Cranberry Crostatas are sure to become a favorite in your dessert repertoire. So, roll up your sleeves and get ready to create a delicious masterpiece that will leave everyone asking for seconds!

Ingredients

  • tablespoons almond paste softened (from 3 1/2-oz tube)
  • 1.5 teaspoons almonds sliced
  • 1.3 cups cranberries fresh whole
  • teaspoons honey 
  •  pie crust dough refrigerated softened pillsbury®
  • 0.3 cup water 

Equipment

  • baking sheet
  • sauce pan
  • baking paper
  • oven

Directions

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

Nutrition Facts

Calories157kcal
Protein5.23%
Fat42.52%
Carbs52.25%

Properties

Glycemic Index
13.41
Glycemic Load
3.61
Inflammation Score
-2
Nutrition Score
3.1734782483267%

Flavonoids

Cyanidin
7.27mg
Delphinidin
1.2mg
Malvidin
0.07mg
Pelargonidin
0.05mg
Peonidin
7.68mg
Catechin
0.07mg
Epigallocatechin
0.14mg
Epicatechin
0.69mg
Epigallocatechin 3-gallate
0.15mg
Isorhamnetin
0.02mg
Kaempferol
0.02mg
Myricetin
1.04mg
Quercetin
2.32mg

Nutrients percent of daily need

Calories:157.4kcal
7.87%
Fat:7.6g
11.69%
Saturated Fat:1.92g
12.01%
Carbohydrates:21g
7%
Net Carbohydrates:19.52g
7.1%
Sugar:8.62g
9.58%
Cholesterol:0mg
0%
Sodium:88.55mg
3.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.1g
4.2%
Manganese:0.22mg
11.21%
Vitamin E:1.31mg
8.71%
Fiber:1.49g
5.96%
Folate:19.88µg
4.97%
Vitamin B1:0.07mg
4.45%
Vitamin B2:0.08mg
4.43%
Iron:0.74mg
4.12%
Phosphorus:36.39mg
3.64%
Vitamin B3:0.71mg
3.55%
Magnesium:14.19mg
3.55%
Copper:0.06mg
3.19%
Vitamin C:2.23mg
2.7%
Selenium:1.57µg
2.24%
Vitamin K:2.33µg
2.22%
Calcium:18.34mg
1.83%
Potassium:61.09mg
1.75%
Zinc:0.24mg
1.59%
Vitamin B5:0.15mg
1.47%
Vitamin B6:0.02mg
1.22%