🎄 Cranberry & Brie Festive Tartlets
Yields: 12–16 appetizers | Prep time: 10 mins | Bake time: 15–18 mins
Ingredients
| Ingredient | Quantity | Note |
| Puff Pastry | 1 sheet | Thawed but still cold |
| Brie Cheese | 8 oz | Cubed (keep rind on for better shape) |
| Cranberry Sauce | ½ cup | Whole berry sauce works best |
| Pistachios | ¼ cup | Finely chopped |
| Egg | 1 large | Beaten with 1 tsp water for wash |
| Fresh Rosemary | 1-2 sprigs | Cut into small “trees.” |
| Honey/Maple Syrup | Optional | For a sweet finish |
Instructions
- Prep the Station:
Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin.
- Cut the Pastry:
Roll the pastry slightly to smooth it out. Use a pizza cutter to slice the sheet into 12–16 squares. Press each square into the muffin tin cups, allowing the corners to hang over the edges slightly.
- Layer the Flavors:
Place one cube of Brie into each cup. Top with a teaspoon of cranberry sauce and a sprinkle of chopped pistachios.
- The Golden Finish:
Brush the edges of the pastry with the egg wash. This is the secret to that deep, professional golden-brown color.
- Bake:
Bake for 15–18 minutes. The pastry should be puffed, and the cheese should be bubbling.
- Garnish:
Let them sit in the tin for about 5 minutes (this helps the cheese set). Move to a platter, poke a rosemary “tree” into the center, and add a final drizzle of honey.
💡 Pro-Tips for Success
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Keep it Cold: Puff pastry is easiest to work with when it is cold. If it gets too soft or sticky while you’re cutting it, pop it back in the fridge for 10 minutes.
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The “Rind” Debate: Keeping the rind on the Brie helps the cheese hold its shape during the bake so it doesn’t just disappear into the pastry.
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Prevent Soggy Bottoms: If your cranberry sauce is very watery, give it a quick stir and drain any excess liquid before topping the cheese.