Name: Apple-Cranberry Crostada
Yield: 8
Ingredients: Butter - 3 tablespoons; Granny Smith apples (or other firm, crisp apples), peeled, quartered, cored and sliced 1/4-inch thick - 2 pounds; Macintosh apples (or other soft-textured apples that fall apart when cooked), peeled, quartered, cored, and sliced 1/4-inch thick - 1 pound; Sugar - ½ cup; Dried cranberries - ½ cup; Frozen puff pastry, thawed but still cold (follow package directions) - 1 sheet; Egg white, lightly beaten - 1; Sugar - 1 tablespoon; Optional: Ice cream or lightly sweetened whipped cream - 1 cup

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Ingredients for - Apple-Cranberry Crostada

1. Butter - 3 tablespoons

2. Granny Smith apples (or other firm, crisp apples), peeled, quartered, cored and sliced 1/4-inch thick - 2 pounds

3. Macintosh apples (or other soft-textured apples that fall apart when cooked), peeled, quartered, cored, and sliced 1/4-inch thick - 1 pound

4. Sugar - ½ cup

5. Dried cranberries - ½ cup

6. Frozen puff pastry, thawed but still cold (follow package directions) - 1 sheet

7. Egg white, lightly beaten - 1

8. Sugar - 1 tablespoon

9. Optional: Ice cream or lightly sweetened whipped cream - 1 cup

How to cook deliciously - Apple-Cranberry Crostada

1. Stage

Heat butter in a large skillet over medium-high heat. Add apples, 1/2 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.)

2. Stage

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.)

3. Stage

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.