Description
These Cranberry Brie Tartlets with Puff Pastry are the perfect appetizer idea for the Holiday Season. Baked in puff pastry, these brie bites filled with cranberry are flaky and delicious.
Ingredients
Scale
- 1 package of Puff Pastry (I used Wewalka, which is fresh, but frozen is fine too, just make sure it is fully thawed out). Mine was just one sheet at 13 ounces. You will have leftovers if you use a 17 ounce package)
- 1 cup of cranberry sauce
- 1/2 pound of brie cheese , cut into 24 small cubes. The rind is edible and fine to use.
- Optional: 24 walnuts, 24 pieces of fresh rosemary, & a drizzle of honey
Instructions
- Preheat the oven to 425 degrees.
- Spray a 24 mini cupcake/muffin pan with cooking spray.
- Unwrap and unroll the puff pastry. Cut into 24 equally sized squares with a pizza cutter (see the video for a visual). It doesn't have to be perfect.
- Tuck each square into a muffin pan hole, being careful not to punch through the pastry dough.
- Top each square with a small spoonful of cranberry sauce, about a teaspoon full. Top with a chunk of brie cheese.
- Bake for 15 minutes.
- If desired, top each pastry with a piece of fresh rosemary, walnut and drizzle them with honey.
Notes
- To make sure the brie tartlets don't stick, coat the mini muffin pan pretty heavily with vegetable oil or cooking spray.
- After slicing into 24 squares, stretch them out just a bit to make them larger, without tearing the dough.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: bake
- Cuisine: american