Cranberry-Walnut Crostadas
This delectable harvest dessert features easy to use pastry shells filled with a rich and creamy cranberry walnut filling. Ready in under an hour, they're really yummy and as simple as can be.
Ingredients
1 cup heavy cream
0.25 cup sugar
1.5 cups toasted walnuts, chopped
1 cup sweetened dried cranberries
0.25 teaspoon ground cinnamon
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
0.5 cup almond-flavored or orange-flavored sweetened whipped creamand/or crumbled blue cheese and/or wedges of Cheddar cheese (optional)
0.25 cup sugar
1.5 cups toasted walnuts, chopped
1 cup sweetened dried cranberries
0.25 teaspoon ground cinnamon
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
0.5 cup almond-flavored or orange-flavored sweetened whipped creamand/or crumbled blue cheese and/or wedges of Cheddar cheese (optional)
Instructions
Prepare the pastry shells according to the package directions.
Heat the heavy cream and sugar in a 1-quart heavy saucepan over medium heat to a boil. Cook for 5 minutes or until the mixture is thickened, stirring occasionally. Remove the saucepan from the heat. Let the mixture cool to room temperature. Stir in the walnuts, cranberries and cinnamon.
Spoon the walnut mixture into the pastry shells. Top the filled shells with whipped cream or other toppings, if desired.
Heat the heavy cream and sugar in a 1-quart heavy saucepan over medium heat to a boil. Cook for 5 minutes or until the mixture is thickened, stirring occasionally. Remove the saucepan from the heat. Let the mixture cool to room temperature. Stir in the walnuts, cranberries and cinnamon.
Spoon the walnut mixture into the pastry shells. Top the filled shells with whipped cream or other toppings, if desired.
Cranberry-Walnut Crostadas
This delectable harvest dessert features easy to use pastry shells filled with a rich and creamy cranberry walnut filling. Ready in under an hour, they're really yummy and as simpl...
Directions
Print
Prepare the pastry shells according to the package directions.Heat the heavy cream and sugar in a 1-quart heavy saucepan over medium heat to a boil. Cook for 5 minutes or until the mixture is thickened, stirring occasionally. Remove the saucepan from the heat. Let the mixture cool to room temperature. Stir in the walnuts, cranberries and cinnamon.Spoon the walnut mixture into the pastry shells. Top the filled shells with whipped cream or other toppings, if desired.
Ingredients
1 cup heavy cream0.25 cup sugar1.5 cups toasted walnuts, chopped1 cup sweetened dried cranberries0.25 teaspoon ground cinnamon1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells0.5 cup almond-flavored or orange-flavored sweetened whipped creamand/or crumbled blue cheese and/or wedges of Cheddar cheese (optional)
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