recipe reviews for:

Apple-Cranberry Crostada

“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!”

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Reviewed: Oct. 7, 2007

Easy to make, great for holidays to balance all the sweet desserts with this nice tart taste. Great for dessert or for breakfast the next morning.

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Reviewer:

SerenDipity

	Cooking Level: Intermediate Living In: New York, New York, USA
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Reviewed: Nov. 7, 2006

I make it as is - BUT - I add cinnamon to the sugar. It makes the flavor go a long way. The family and friends love it and its easy to make

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Reviewer:

Sammykay


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Reviewed: Aug. 13, 2005

Didn't have much flavor to the "filling". I would rather just make an apple crisp or a pie. If you really wanted to use the puff pastry, I would cut it in small squares and place the squares in a cupcake pan and still use the filling to make a small tart.

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11 users found this review helpful

Reviewer:

JENNIFERPA


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