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    Home > Blog > Holiday > Cranberry Crostata

    Cranberry Crostata

    by Teri Lyn Fisher · Published: Nov 6, 2019 · Modified: Jun 6, 2020

    Jump to Recipe

    A crostata topped with yogurt filling and cranberries with the end cut off.

    Today we have a simple and beautiful dessert that utilizes the cranberries we are all seeing in the grocery stores right now. This is a pretty low maintenance dessert. The phyllo dough is store bought, and the yogurt filling is easy to throw together, as is the cranberry filling. It’s really nice to have a recipe like this Cranberry Crostata up your sleeve for the holidays when you need to bust out something quick!
    ♥ Teri

    A crostata topped with yogurt filling and cranberries.

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    A crostata topped with yogurt filling and cranberries with the end cut off.

    Cranberry Crostata

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 8

      INGREDIENTS  

    • 10 sheets phyllo, thawed
    • 2 ½ tablespoons unsalted butter, melted and cooled

    cranberry filling

    • 1 (10 ounce) package cranberries
    • ½ cup light brown sugar
    • juice and zest 1 orange
    • pinch salt

    yogurt filling

    • 8 ounces Greek yogurt
    • ¼ cup honey
    • ½ teaspoon vanilla extract
    • ½ teaspoon sea salt
    • powdered sugar, for serving

      INSTRUCTIONS  

    • Preheat oven to 400˚F.
    • Line a baking sheet with parchment paper.
    • Place a sheet of phyllo in center of baking sheet and brush with melted butter and top with another sheet of phyllo, slightly turned so the sheets aren’t completely overlapping. Brush sheet of phyllo with butter.
    • Repeat step 3 until all phyllo and butter have been used.
    • Scrunch up 1 inch border of phyllo, creating a lifted border.
    • Bake crust for 14 to 16 minutes or until golden brown and crisp.
    • While crust bakes, place all cranberry filling ingredients into a small saucepan and simmer on low heat for 15 to 20 minutes, stirring occasionally, until mixture has cooked down and become ‘jammy’. Remove from heat and cool.
    • Next, place yogurt, honey, vanilla, and salt into a mixing bowl and beat together until light and fluffy. Set aside.
    • Remove crust from oven and cool completely.
    • Transfer baked crust to a platter and spread yogurt evenly over the crust, avoiding covering the border.
    • Top yogurt evenly with cranberry compote and dust with powdered sugar. Slice and serve.

      NOTES  

    • *Makes 1 (9”x 5” inch) Crostata
    Calories: 204kcal Carbohydrates: 36g Protein: 5g Fat: 5g Saturated Fat: 3g Cholesterol: 11mg Sodium: 280mg Potassium: 81mg Fiber: 1g Sugar: 23g Vitamin A: 109IU Calcium: 45mg Iron: 1mg

    November 6, 2019 / 3 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Vegan Baked Spaghetti Squash with Pumpkin and Green Onion Alfredo
    Next Post: Creamy Lobster Pasta Next Post >

    Reader Interactions

    November 6, 2019 / 3 Comments

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    1. ALR

      November 11, 2019 at 7:22 am

      Can this be made ahead of time?

      Reply
      • Jenny Park

        November 12, 2019 at 5:33 pm

        Yes, but I would wait to top it with the cranberry mixture until you’re ready to serve it so the crust doesn’t get soggy!

        Reply
    2. Sabrina

      November 09, 2019 at 3:17 pm

      love cranberries in desserts like this to offset the sweetness, thank you!

      Reply

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