Gallery

Recipe Summary

prep:
20 mins
chill:
30 mins
bake:
45 mins
total:
1 hr 35 mins
Servings:
8
Advertisement

Ingredients

Pastry
Filling

Directions

Pastry
  • In a bowl, whisk flour, sugar and salt. With pastry blender, cut in cream cheese and shortening until coarse crumbs form. Sprinkle with 3 tablespoons cold water, 1 tablespoon at a time, until dough just holds together. Shape into 6-inch disk. Wrap well; refrigerate 30 minutes.

    Advertisement
Filling
  • In a small microwave-safe bowl combine cranberries and juice. Microwave 30 seconds and set aside.

  • Heat oven to 400° F.

  • Peel and core pears; halve and cut into thin slices. In a large bowl, combine pears, 2 tablespoons of the sugar, the cornstarch and cinnamon. Stir in cranberries and any liquid.

  • On a lightly floured surface with floured rolling pin, roll pastry to a 13-inch circle. Roll up pastry onto pin; unroll onto large ungreased baking sheet. Mound pear filling into center, leaving a 2 1/2-inch border. Fold border up and part way over filling (crostata should measure 8 inches across). Brush edge with egg; sprinkle with remaining tablespoon of sugar.

  • Bake at 400° F for 40 to 45 minutes or until pears are tender.

Tips

If dough gets too soft to work with, refrigerate on baking sheet before adding filling.

Nutrition Facts

204 calories; fat 5g; cholesterol 31mg; saturated fat 2g; carbohydrates 37g; insoluble fiber 3g; protein 3g.
Advertisement
Advertisement