Description
A little slice of Fall heaven, this tart cranberry puff pastry dessert has just the right amount of sweet!
Ingredients
Units
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- 1 puff pastry sheet, homemade or store bought, thawed
- 2 cups fresh or frozen cranberries
- 1 tablespoon orange zest
- 1 tablespoon lemon juice
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon water
- 1/2 cup golden brown sugar
- 1 1/2 tablespoons corn starch
- White sugar, drizzle of honey for garnish
Instructions
- Preheat oven to 400˚F. Line a baking sheet with parchment paper or a silpat and lightly dust with flour. Lay the puff pastry on top.
- In large bowl, stir together all ingredients for the filling (except for the toasted almonds) until thoroughly mixed. Cover with a towel and let rest for 10 minutes.
- Spoon the filling onto the center puff pastry, leaving about a 3 inch border around the edge.
- Brush the edging with a little water. Fold the edges up and just barely over the filling. Brush with a little more water and pinch together where necessary to create a seal.
- Bake for 30-35 minutes until filling is bubbling and puff pastry is golden. Remove from heat and let cool for 5 minutes before serving. Top with toasted almonds, a sprinkle of white sugar, and a drizzle of honey as desired for sweetness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
