Serves: 6 - 8
- 3 tablespoons butter
- 2 pounds Granny Smith apples peeled, quartered, cored and sliced ¼-inch thick
- 1 pound Macintosh apples peeled, quartered, cored, and sliced ¼-inch thick
- ½ cup sugar
- ½ cup dried cranberries
- 1 sheet frozen puff pastry, thawed but still cold (follow package directions)
- 1 egg white, lightly beaten
- 1 tablespoon sugar
- Optional: Ice cream or lightly sweetened whipped cream
- Heat butter in a large skillet over medium-high heat. Add apples, ½ cup sugar and cranberries; cover and cook until apples release their liquid, about 5 minutes.
- Remove lid and continue to cook, stirring frequently, until soft apples fall apart and juices thicken to a thin-syrup consistency, about 5 minutes longer.
- Pour onto a large-lipped cookie sheet or jellyroll pan and cool to room temperature. (Can be refrigerated in an airtight container up to 5 days.)
- Adjust oven rack to low position and heat oven to 400 degrees. Open puff pastry sheet on a lightly floured work surface. Roll into a rectangle, about 10 by 16 inches. Transfer to a large cookie sheet. (I suggest lining the sheet with parchment paper; this ensures the crostada doesn't stick and allows easy cleanup.)
- Spread cooked apples over pastry, leaving a 2-inch border. Fold up pastry borders over apples. Unfold corners and form ruffled creases to keep dough from overlapping. Brush pastry border with egg white and sprinkle with the remaining 1 Tb. sugar. Bake until pastry is golden brown, 25 to 30 minutes.
- Serve warm or at room temperature with optional ice cream or whipped cream.