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: 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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13 users found this review helpful

Reviewer:

JENNIFERPA

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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4 users found this review helpful

Reviewer:

Sammykay

Reviewed: Nov. 21, 2010

This is a simple, rustic dessert. It is delicious, as is. I may add some cinnamon the next time. I used demerara sugar to top the crostada. Very tasty with a scoop of vanilla ice cream!

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3 users found this review helpful