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.

  • Prep: 20 minutes
  • Cook: 10 minutes
  • Cool: 20 minutes
  • Serves: 6
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4 30



  • 1 cup heavy cream

  • 1/4 cup sugar

  • 1 1/2 cups toasted walnuts, chopped

  • 1 cup sweetened dried cranberries

  • 1/4 tsp. ground cinnamon

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells

  • 1/2 cup almond-flavored or orange-flavored sweetened whipped cream and/or crumbled blue cheese and/or wedges of Cheddar cheese (optional)


  1. Prepare the pastry shells according to the package directions.

  2. 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.

  3. Spoon the walnut mixture into the pastry shells.  Top the filled shells with whipped cream or other toppings, if desired.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.


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