Flaky croissant dough or any pie dough or frozen puff pastry - enough for 1 10" puff pastry
1 bag fresh cranberries
1 cup water
1/2 cup sugar
1 teaspoon lemon zest
For the crust, in the restaurant we use a flaky croissant dough for the crust, but any pie dough or frozen puff pastry will work.
We are using 1 10" disc puff pastry. Roll crust out onto any baking sheet.
Find a large bowl and put it upside down on the dough.
Carve around it with a knife in order to make a perfect round circle.
Refrigerate for 20 minutes or up to one day.
You can do all this the day before if needed.
In a medium sauce pan, combine 1 bag fresh cranberries, 1 cup water, 1/2 cup sugar and 1 teaspoon lemon zest.
Stir occasionally, bring to boil and then reduce heat to simmer.
Cook until cranberries burst and the mixture reminds you of cranberry jam.
This will take approximately 8 minutes.
Cool sauce until it reaches room temperature.
Take the refrigerated dough and spread it out on a baking sheet that is has non-stick cooking spray.
Use a ladle spoon to spread the cranberry puree evenly on to the dough as you would a tomato sauce on pizza dough.
Bake in a preheated 375 degree F oven in the lower half of your stove.
Bake for 6-8 minutes or until the pastry crust is a nice golden brown color, crisp and flaky. Make sure it is not doughy.